Sheet Pan Western Omelettes
If you’re on breakfast duty, these sheet pan omelettes are unbeatable for their ease of preparation. Omelettes are hearty and filling, but standing over a stove making individual ones probably isn’t how you want to spend a gorgeous morning at the lake—especially when everyone rolls out of bed at different times. You can serve these alongside bacon and home fries, but for my money, they make the perfect filling for a build-your-own breakfast sandwich bar!
Ingredients
- 12 eggs
- 1 cup milk
- ½ tsp pepper
- ½ tsp salt
- ½ green pepper, diced
- ½ red pepper, diced
- 1 cup diced onion
- ½ cup diced black forest ham
Instructions
- Spray a 10" x 15" rimmed baking sheet with non-stick spray or line it with parchment paper.
- In a bowl, whisk together the eggs, milk, pepper, and salt. Pour the egg mixture into the prepared baking sheet. Scatter the green and red peppers, onions, and ham on top.
- Carefully transfer the baking sheet to a 350°F oven and bake until set, 15–20 minutes. Let cool slightly before cutting into 12 pieces.
Notes
Tip:
- Leftovers will keep in an airtight container in the fridge for up to three days.
Tried this recipe?Let us know how it was!