Sheet Pan Omelet
Description
If you are cooking for a big family or guests, you need an easy way to make breakfast. It's delicious the way it is but can be easily changed to your preferences.
Ingredients
1 T. salted butter, melted
cooking spray
1/2 lb. bacon, cooked and crumbled
1 c. baby spinach, packed and roughly chopped
1/2 c. red bell pepper, diced
3 medium green onions, chopped
1 c. shredded sharp Cheddar cheese, divided (or favorite cheese)
12 large eggs
1/2 c. light cream or whole milk
1 t. salt
1 t. black pepper
1 t. granulated garlic
½ t. onion powder
several dashes hot sauce, if desired
Directions
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Preheat oven to 350 degrees. Generously spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Pour melted butter onto pan, using a pastry brush to coat all sides.
Arrange bacon, spinach, green onions and bell pepper on pan. Sprinkle on ½ c. cheese.
In a medium bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder; add hot sauce, if using. Pour into pan; sprinkle with remaining cheese.
Bake 20 minutes. Gently shake pan to see if eggs are set. If not, bake for 5 more minutes and check again. Broil for a few minutes at the end to brown the top, if desired.
Serve alone, on biscuits, as an egg sandwich on toast or bagels.
12 servings.
Store chilled in an air tight container for up to 5 days.
Reheat for 12-15 seconds in the microwave.