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Easy Sheet Pan Omelets – KETO, Low-Carb, THM-S {Perfect For A Crowd!}

Omeletes are generally a staple in the KETO diet. There are so many great options for filling up your omelete with yummy keto-approved veggies!

But instead of making my omeletes one at a time on the stove, it’s so easy to just make them all in one big sheet pan in the oven! That way, we can eat as many as we want to for breakfast (or breakfast for dinner!) and then I can cut up and freeze the rest for a morning that I need something quickly.

Sheet pan omeletes are also perfect for when you are feeding breakfast to a crowd and don’t want to make individual omeletes for everyone.

FREEZING

I’ve found that the best way to freeze these is to put them on a cookie sheet after they have cooled and put them in a freezer just until they are frozen. Then I put them all together in a ziploc freezer bag. Freezing them individually first is ideal so that you can easily take them out one at a time and reheat.

FILLING IDEAS (all KETO/low carb approved)

MEAT

Breakfast sausage
Ham
Bacon

CHEESES

Cheddar
Monterrey Jack
Cream Cheese (cream cheese is AMAZING in omeletes!)
Pepperjack

VEGGIES

Mushrooms (sauteed)
Spinach
Tomatoes
Onions
Herbs
Olives
Zucchini (sauteed)
Broccoli
Bell Peppers
Jalapeños

Feel free to comment with any other filling ideas!

OMELETE or OMELETTE?

I’m sure we’ve all seen it spelled both ways. According to Grammarly, “omelete” is the American spelling, and “omelette” is the English and French spelling.

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Easy Sheet Pan Omelets – KETO, Low-Carb, THM-S {Perfect For A Crowd!}


  • Author: Surviving The Stores

Ingredients

Scale
  • 2 cups chopped frozen broccoli – thawed and sautéed 
  • 6 Shredded Cheddar Cheese
  • 12 large eggs
  • 4 cloves minced garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup chopped red bell pepper
  • 6 pieces bacon – chopped and crispy

Instructions

  • Preheat the oven to 375F.
  • Lightly grease a large baking sheet and line with parchment. Apply a light layer of grease on the parchment paper. 
  • Scatter the broccoli and shredded cheddar on the prepared baking sheet. I like to *lightly* sauté the broccoli first, but it’s not required. 
  • Using a blender, combine the eggs, garlic, salt, and pepper. Blend until well combined. 
  • Pour the egg mixture over the broccoli and cheddar. Sprinkle the top with red pepper and chopped bacon.
  • Bake for 20 minutes or until the eggs are cooked through and firm to the touch. 
  • Remove and allow to cool for about 5 minutes before slicing.