© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

BIG BATCH: Sheet pan omelette

August 22, 2019

Sheet pan omelettes are a thing of beauty.  They are the perfect way to cook breakfast for a crowd or meal prep for the week ahead. You can literally use whatever extras you have on hand in terms of veggies and cheese to tailor them to your families preferences.  Once cooked you can serve them immediately or store in an airtight container in the fridge for up to a week. 

 

Makes 12

 

1lbs lean ground beef

1/2 tsp dried thyme leaves

1/2 tsp onion powder

½ tsp salt

1 green pepper, diced

12 eggs

1/2 cup milk

1 cup grated cheddar cheese

 

Preheat the oven to 350F

  1. Spray a rimmed baking sheet with non-stock spray and line it with parchment paper.

  2. Place a large skillet over medium high heat and add the ground beef, thyme, onion powder, salt and green peppers. Break up the ground beef with a wooden spoon and cook for 10min, stirring occasionally, until the beef is browned and fully cooked. Drain the beef mixture to get rid of excess liquid.

  3. In a large bowl whisk together, the eggs and milk.

  4. Scatter all the beef and pepper mixture on the prepared baking sheet. Carefully pour the egg mixture on to the baking sheet.  Scatter the grated cheese on top of the egg.

  5. Carefully transfer the baking sheet to the oven and cook for 15-20min or until the egg is set in the middle – it should be firm not wiggly in the centre.

  6. Remove and cool slightly.

  7. Cut into 12 square pieces and or enjoy store in the fridge for up to a week. 

 

TIP: Freeze two, separated by parchment paper in medium Ziploc bags

To reheat: place one in the microwave for 35-45sec.

 

For a printable version of this recipe click here.

 

 

 

 

 

 

 

 

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