by Ms. Natasha Haynes, MSU Extension Service
If you have a large family and need new breakfast ideas, this sheet pan omelet will please a crowd and keep you from spending hours in the kitchen. Best of all, you can customize it for your family's taste preferences.
You don’t have to precook any of the toppings, but they may be a little crunchy. I prefer to sauté the mushrooms, onions and peppers first to cook out some of the water and get the flavors to blend together a little before adding to the egg mixture. You know I love spicy foods, so I’d even add a little salsa to this for some more kick!
When we made this recipe, the crew loved it! We talked about doubling the recipe for a thicker layer of eggs – the mixture didn’t cover the entire pan. We also covered our sheet pan with foil to make clean-up a snap!
Simple Sheet Pan Eggs
- Cooking spray
- 12 eggs
- 2 tablespoons 1% milk
- 3/4 teaspoons sage
- 1/4 cup reduced fat shredded cheddar cheese
- 1/2 cup bell pepper, chopped
- 1/2 cup onion, chopped
- 1/2 cup Canadian bacon, chopped
- 1/2 cup mushrooms, chopped
- 1/4 cup olives, sliced
Wash hands with soap and water. Gently rub produce under cold running water.
Preheat oven to 375 degrees F.
In a large bowl, whisk eggs, milk, sage, and cheese. Wash hands after cracking raw eggs.
Spray a large baking sheet with cooking spray and pour egg mixture on the pan.
Bake for 10 minutes.
Optional: While the eggs are baking, sauté toppings in a skillet sprayed with non-stick spray.
Remove pan from oven and top eggs with desired toppings. Place back in the oven and bake for another 10 minutes.
Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation.
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