Keto Omelet Sheet Pan Meal

yield: 10 SERVINGS

prep time: 10 MINUTES

cook time: 15 MINUTES

total time: 25 MINUTES

Simplify breakfast by baking everyone's preferred omelet on one sheet pan with this easy egg-based recipe.


  • 12 eggs
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup bacon crumbles
  • 1/2 cup cooked crumbled sausage
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 1 (8oz.) bag shredded cheddar cheese
  • 1 (10oz.) can Rotel tomatoes, drained



Preheat oven to 350 degrees. Grease a half sheet pan (12"x18") and set it aside.


In a large mixing bowl, whisk together 12 eggs, water, salt, and pepper.


Pour egg mix in the sheet pan and spread out evenly with a spatula.


Add any keto-friendly vegetables, meat, shredded cheese, and spices to create your own perfect omelet slice. I made a meat section on one half and a vegetable section on the other half of the sheet pan.


Bake in the preheated oven for 15 minutes. To check for doneness, you will insert a toothpick in the center of the sheet pan. If it comes out clean, it is done.


Cut omelets with a pizza cutter, or if you are prepping for sandwiches on a keto roll, you can cut omelets with a biscuit cutter.


Serve and enjoy!

Nutrition Information

Yield: 20 squares, Serving Size: 2 squares, 3"x3"
Amount Per Serving: 234.8 Calories | 17.2g Fat | 3.2g Total Carbs | 0.5g Fiber | 0.9g Sugar | 16.8g Protein | 2.7g Net Carbs

Brought to you by Hip2Keto.