These Easy Sheet Pan Omelets are perfect for breakfasts, lunch, or brunch-and could feed a crowd! They also make for an awesome meal prep breakfast-just freeze and reheat for those busy weekday mornings.

Makes 15 omelet squares

If you haven’t noticed by now-I love sheet pan recipes! Sheet pan meals are my go-to recipes because they make for fast, easy, and very convenient!

What ingredients do I need to make these Easy Sheet Pan Omelets?

• Jimmy Dean turkey Sausage Crumbs– You can find these crumbles at most grocery stores. I usually get them at my local Walmart or Target. You could substitute these for reduced fat turkey sausage and crumble it yourself, if you desire.
• Red or green bell pepper– diced
• Roma tomato-diced
• Green onions-thinly sliced
• Shredded reduced fat or fat free cheddar cheese
• Dozen large eggs or 1 ( 32 oz.) carton egg beaters 
• Unsweetened almond milk or skim milk
• Salt
• Black pepper
• Garlic powder 
• Onion powder

What are other ingredients that I could add to these Easy Sheet Pan Omelets?

• Bacon crumbles
• Broccoli, chopped and frozen and thawed and patted dry 
• Spinach, chopped 
• Mushrooms, chopped 
• Chicken sausage, chopped
• Diced ham

How do I make these Easy Sheet Pan Omelets?

Preheat oven to 350 degrees.

Spray a half sheet (13” x 18” ) baking sheet with nonstick cooking spray. 

In a large size mixing bowl, whisk together eggs, unsweetened almond milk or skim milk , salt, pepper, garlic and onion powder. 

Sprinkle sausage crumbles, green onions, diced tomatoes, diced bell peppers, and cheese evenly onto the prepared baking sheet.

Slowly pour egg mixture onto baking sheet. 

Using a spatula spread the egg mixture evenly around the baking sheet.

Bake for 20-22 minutes or until eggs are set.

Remove from oven.

Allow the eggs to settle for a few minutes before cutting into 15 omelet squares

I usually cut them into 3 rows of 5 omelets, if using a half size baking sheet. 

Use the egg square omelets for breakfast sandwich/wrap, or by itself with your favorite breakfast sides. 

Store leftovers in an air tight container for up to 5 days. Reheat in the air fryer or microwave.

Ingredients:

• 1 cup Jimmy Dean Turkey Sausage Crumbs 
• 1/2 cup red or green bell peppers, diced
• 1 small Roma tomato, diced
• 3 green onions, chopped
• 1/2 cup shredded reduced fat or fat free cheddar cheese
• 12 large eggs or 1 (32 oz.) carton egg beaters 
• 1/2 cup unsweetened almond milk or skim milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder

Directions: 

1. Preheat oven to 350 degrees.
2. Spray a half sheet (13” x 18”) baking sheet with nonstick cooking spray. 
3. In a large size mixing bowl, whisk together eggs, unsweetened almond milk or skim milk , salt, pepper, garlic and onion powder. 
4. Sprinkle sausage crumbles, green onions, diced tomatoes, diced bell peppers, and cheese evenly onto the prepared baking sheet.
5. Slowly pour egg mixture onto baking sheet. Using a spatula spread the egg mixture evenly around the baking sheet.
6. Bake for 18-22 minutes or until eggs are set. The eggs are ready to come out of the oven when they are no longer jiggly. Remove from oven. Allow the eggs to settle for a few minutes before cutting it into 15 omelet squares. (3 rows of 5 omelets if using a half size baking sheet.)
7. Use the egg square omelets for breakfast sandwich/wrap, or by itself with your favorite breakfast sides. 
8. Store leftovers in an air tight container for up to 5 days. Reheat in the air fryer or microwave.

Makes 15 omelet squares

1 Point® per omelet

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