Sheet Pan Denver Omelette

5 from 3 votes

This Sheet Pan Denver Omelette is the PERFECT hearty breakfast when you're cooking for a crowd. Who wants to make individual omelettes when you can make one giant one for everyone to share?! So much easier and so delish!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: bell peppers, dinner, eggs, ham, lunch, omelette, sheet pan

Servings: servings

Calories: 416kcal

Author: MaryAnn Dwyer

Ingredients

12 large eggs
1 cup milk
1 cup heavy cream
1 tsp. dry mustard
1 tsp. kosher salt
1/2 tsp. pepper
2 cups potatoes, peeled and diced
1 cup green bell pepper, finely chopped
1 1/2 cups ham, finely diced
2/3 cup green onions, finely sliced
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray the bottom and sides of a 15x10x1-inch sheet pan.
In a large bowl, beat eggs, milk, heavy cream, dry mustard, salt and pepper with a whisk. Set aside.
Place the potatoes on the sheet pan and bake for about 15 minutes or until just fork tender. Remove from the oven and top with the green pepper, one cup of the ham, one third of the green onions and one cup of the cheese. Carefully and evenly pour the egg mixture over the top. Sprinkle with the additional ham, green onions and cheese. Bake 25-30 minutes or until a knife inserted in the center comes out clean. Remove from the oven and let stand for 5 minutes before cutting into sqaures and serving.

Notes

I used a 15x10x1 inch pan for this sheet pan omelette. Just make sure your sheet pan is at least 1-inch deep so the omelette doesn't overflow.

You can use any kind of cheese you prefer for this sheet pan meal. I used a combination of yellow and white sharp cheddar cheeses.

If the entire omelette isn't devoured in one sitting, you can cut it into squares and place them in an airtight container in your refrigerator and enjoy over the next 3-4 days. You can reheat the squares in your oven or simply microwave until heated through.

Nutrition