Name: Sheet Pan Denver Omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 large eggs; 1 cup milk; 1 cup heavy cream; 1 tsp. dry mustard; ½ tsp. salt; ½ tsp. pepper; 2 cups Frozen diced potatoes or hash browns; ¾ cup green bell pepper ((finely chopped)); 1½ cups ham ((finely diced) Brand used was Oscar Mayer Carving Board; Slow Cooked Ham); ⅔ cup green onions ((finely sliced)); ½ cup shredded sharp cheddar cheese; ½ cup shredded white cheddar cheese

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This Sheet Pan Omelette is a fantastic choice for breakfast or dinner! A fun twist on the classic Denver Omelette, it’s made right in a sheet pan. With a delicious combination of chopped ham, warm potatoes, bell pepper, and gooey cheddar cheese, this dish is sure to impress. Plus, it’s super quick to prepare, making it perfect for hosting weekend guests!

Sheet pan, Denver omelette and a dark blue sheet pan with a piece of the omelette on a white plate with a silver fork and a green and white hand towel on the white counter top.

Serves: 10
Prep Time: 10 minutes
Cook Time: 25-30 minutes

Ingredients:

12 large eggs
1 cup milk
1 cup heavy cream
1 tsp. dry mustard
½ tsp. salt
½ tsp. pepper
2 cups frozen diced potatoes or frozen hash browns
¾ cup green bell pepper, finely chopped
1½ cups ham, finely diced (Brand used was Oscar Mayer Carving Board; Slow Cooked Ham)
⅔ cup green onions, finely sliced
½ cup shredded sharp cheddar cheese
½ cup shredded white cheddar cheese

12 eggs in a basket with a green and white towel, one cup of milk, one cup of heavy cream, and two small bowls, salt, ground pepper, and dry mustard all on brown parchment paper 2 cups of diced potatoes or frozen hashbrowns, a green pepper, diced ham and shredded sharp cheddar cheese in a silver bowl beside that A shredded white cheddar cheese in a silver bowl all on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat oven to 350 degrees. Spray the bottom and sides of a 15x10x1-inch sheet pan.

Step 2: In a large bowl, whisk together eggs, milk, heavy cream, dry mustard, salt, and pepper. Set aside.

Twelve eggs with ground pepper, salt, and dry mustard, and a large white mixing bowl on the counter with milk and heavy whipping cream being poured into the bowl.

Twelve eggs, seasoned with ground pepper, salt, and dry mustard, are whisked together in a large white mixing bowl on the counter, along with milk and heavy cream.

Step 3: Spread the frozen potatoes on a lightly greased baking sheet and bake for about 10-15 minutes, or until they’re fork-tender. Next, top them with the green pepper, a cup of ham, a third of the green onions, and the ½ cup of sharp cheddar cheese, as well as the ½ cup of the white cheddar cheese. Pour the egg mixture evenly over the top. Sprinkle with some extra ham and green onions. Bake for an additional 20-35 minutes, or until a knife inserted into the center comes out clean. Once it’s done, let it rest for 5 minutes before cutting into squares and serving.

Diced potatoes and green peppers, ham and green onions on a dark blue sheet pan on the counter.

Whisked egg mixture being poured over diced ham, diced green pepper, green onions, and cheeses in a dark blue sheet pan on the counter.

Whisked egg mixture poured over diced ham, diced green pepper, green onions, and cheeses in a dark blue sheet pan on the counter.

Tips:

For this sheet pan omelette, you’ll need a pan that’s 15 inches by 10 inches and 1 inch thick. Just make sure your sheet pan is deep enough so the omelette doesn’t spill out!
Feel free to use any cheese you prefer for this sheet pan meal. I went with a mix of yellow and white cheddar cheeses.
You can cut up the omelette into squares and store them in an airtight container in the fridge. They’ll stay fresh for 3-4 days. To reheat, pop them in the oven or microwave until they’re warm.

Sheet Pan Denver Omelette

This Sheet Pan Omelette is a fantastic choice for breakfast or dinner!

Tara

Prep Time 10

Cook Time 25

Total Time 35

Servings

Ingredients

12 large eggs
1 cup milk
1 cup heavy cream
1 tsp. dry mustard
½ tsp. salt
½ tsp. pepper
2 cups Frozen diced potatoes or hash browns
¾ cup green bell pepper (finely chopped)
1½ cups ham (finely diced) Brand used was Oscar Mayer Carving Board; Slow Cooked Ham
⅔ cup green onions (finely sliced)
½ cup shredded sharp cheddar cheese
½ cup shredded white cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray the bottom and sides of a 15x10x1-inch sheet pan.
In a large bowl, whisk together eggs, milk, heavy cream, dry mustard, salt, and pepper. Set aside.
Spread the potatoes on a lightly greased baking sheet and bake for about 10-15 minutes, or until they’re fork-tender. Next, top them with the green pepper, a cup of ham, a third of the green onions, and the cheese. Pour the egg mixture evenly over the top. Sprinkle with some extra ham and green onions. Bake for an additional 20-35 minutes, or until a knife inserted into the center comes out clean. Once it’s done, let it rest for 5 minutes before cutting into squares and serving.