Sheet Pan Omelettes: Easy Whole30, Paleo, Keto, Gluten-Free Recipe
These Sheet Pan Omelettes are the perfect solution for an easy, healthy, and customizable breakfast option. Plus, this dish can fit into your Whole30, Paleo, or Keto lifestyle!
Whether you’re meal-prepping for the week or need a nutritious breakfast for a crowd, this recipe has you covered. Not only are they gluten-free, dairy-free, and nut-free, but they are also incredibly easy to make. Plus, you can tailor the add-ins to suit your family’s preferences.
Why You’ll Love This Sheet Pan Omelette Recipe:
- Whole30, Paleo, Keto Friendly: Made with wholesome ingredients, this recipe fits into various dietary lifestyles.
- Easy Meal Prep: Bake once and enjoy throughout the week. Perfect for busy mornings!
- Healthy and Nut-Free: Packed with protein and nutrients, these omelettes are a healthy option that everyone can enjoy.
- Customizable: Add your favorite veggies, proteins, and more!
Ingredients You’ll Need:
- Rimmed baking sheet pan – Make sure your sheet pan has edges so the eggs won’t slip onto the floor of your oven! I love these budget-friendly ones from Amazon that measure 12×17 inches. See recipe notes if you are using a different size sheet pan.
- 12 eggs – Use the best quality eggs you can afford.
- 1/2 cup coconut milk – Canned, unsweetened coconut milk is one of my favorites because it’s so rich and thick! I love this Thai Kitchen one from Walmart because it has a lid to put the remaining amount in the fridge and less goes to waste. But, you can use any dairy-free milk of your choice.
- 1 tsp garlic salt or salt – I almost always prefer the taste of garlic salt over regular salt in savory dishes. My favorite garlic salt that is also Whole30 compatible is the Garlic Salt Grinder from Trader Joe’s.
- 1/2 tsp pepper
- Up to 2 cups of add-ins – Choose from frozen hash browns, cooked sausage, crumbled cooked bacon, diced peppers, onions, spinach, or mushrooms.
How to Make Sheet Pan Omelettes:
- Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a sheet pan with parchment paper. - Mix the Eggs
In a large mixing bowl, whisk together the 12 eggs and 1/2 cup of coconut milk. The coconut milk keeps this dish dairy-free while adding a subtle richness to the omelette. Season with garlic salt (or regular salt) and pepper. - Choose Your Add-ins
Here’s where you can get creative! The beauty of this recipe is its versatility. You can keep it simple or load it up with your favorite ingredients. Choose up to 2 cups of add-ins, like frozen hash browns for a hearty base, cooked sausage or bacon for a protein boost, and colorful veggies like bell peppers, onions, or spinach for extra nutrients.If using frozen ingredients like hash browns, make sure they’re thawed and patted dry to prevent sogginess. If you’re adding bacon or sausage, make sure it’s fully cooked beforehand. - Assemble
Pour the egg mixture evenly onto the prepared sheet pan. Evenly distribute your chosen add-ins across the surface. You want to make sure each bite is filled with your favorite ingredients! - Bake
Place the sheet pan in the oven and bake for 20-25 minutes or until the eggs are fully set. The edges should be slightly golden and the center firm. Don’t overcook, or the result will be rubbery. - Slice and Serve
Once the omelette is done baking, remove it from the oven and let it cool for a few minutes. Use a sharp knife or pizza cutter to slice it into squares or rectangles. This makes it super easy to portion out for meal prep or serve as a family-style breakfast.
Storage Tips:
This recipe is a meal-prepper’s dream! Store leftover slices in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just reheat in the microwave or pop it back in the oven for a few minutes.
You can also freeze individual squares by wrapping them in plastic wrap and storing them in a freezer-safe bag for up to 3 months. Simply thaw overnight in the fridge and reheat as needed.
Why Sheet Pan Omelettes Are Perfect for Whole30, Paleo, and Keto:
- Whole30: This dish is packed with whole ingredients that align with Whole30 guidelines. The coconut milk adds a creamy texture without dairy, and the add-ins like bacon, sausage, or vegetables keep it nutrient-dense.
- Paleo: With a focus on real, whole foods, this omelette is naturally Paleo-friendly. You can enjoy it without any grains, gluten, or dairy.
- Keto: Eggs and coconut milk provide plenty of healthy fats, while the low-carb add-ins like bacon, sausage, and vegetables make it ideal for anyone on a keto diet.
Customization Ideas:
- Make It Veggie-Heavy: Add a mix of peppers, onions, mushrooms, and spinach for a vegetarian option.
- Spicy Kick: Mix in some diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
- Meat Lovers: Load it up with sausage, bacon, or even diced ham for a protein-packed breakfast.
- Ranch: Use 1/2 cup of your favorite ranch instead of milk whisked into the eggs. Also, add 2 teaspoons ranch seasoning into the eggs. See page 265 of my Cookbook for my favorite DIY dairy-free ranch seasoning!
Whether you’re following a specific diet or just looking for an easy, healthy breakfast recipe, these Sheet Pan Omelettes are sure to be a hit. Quick to prepare, endlessly customizable, and perfect for meal prep—what’s not to love?
Other Breakfast Recipes You’ll Love
Want other family-favorite breakfast recipes? Here are some we love and know your family will too:
- Whole30 Hash Brown or Cauliflower Waffles
- Whole30 Loaded Breakfast Potatoes
- For a handheld version of breakfast, try my smash burger breakfast tacos.
- Paleo Protein Pancakes
- Paleo Orange Julius
- Whole30 Sweet Potato Toast
- Paleo Protein Muffins
Sheet Pan Omelette (Whole30, Keto)
An easy, customizable Sheet Pan Omelette = Perfect for Whole30, Paleo, Keto, gluten-free, + dairy-free high-protein breakfasts and meal prep!
Equipment
- 1 rimmed baking sheet pan I used a 12x17 pan, see notes
Ingredients
- 12 large eggs
- 1/2 cup canned full-fat unsweetened coconut milk or other dairy-free milk of choice
- 1 teaspoon garlic salt or salt
- 1/2 teaspoon black pepper
- 2 cups add-ins of choice: frozen hash browns*, cooked sausage, crumbled cooked bacon, diced peppers, onions, spinach, or mushrooms.
Instructions
- Preheating your oven to 350°F (175°C). Line a sheet pan with parchment paper.
- In a large mixing bowl, whisk together the 12 eggs and 1/2 cup of coconut milk. Season with garlic salt (or regular salt) and pepper.
- Choose up to 2 cups of add-ins, like frozen hash browns for a hearty base, cooked sausage or bacon for a protein boost, and colorful veggies like bell peppers, onions, or spinach for extra nutrients.If using frozen ingredients like hash browns, make sure they’re thawed and patted dry to prevent sogginess. If you're adding bacon or sausage, make sure it’s fully cooked beforehand.
- Pour the egg mixture evenly onto the prepared sheet pan. Evenly distribute your chosen add-ins across the surface.
- Place the sheet pan in the oven and bake for 20-25 minutes or until the eggs are fully set. The edges should be slightly golden and the center firm. Don't overcook, or the result will be rubbery.
- Once the omelette is done baking, remove it from the oven and let it cool for a few minutes. Use a sharp knife or pizza cutter to slice it into squares or rectangles. This makes it super easy to portion out for meal prep or serve as a family-style breakfast.
- TO STORE: Store leftover slices in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just reheat in the microwave or pop it back in the oven for a few minutes.You can also freeze individual squares by wrapping them in plastic wrap and storing them in a freezer-safe bag for up to 3 months. Simply thaw overnight in the fridge and reheat as needed.
Notes
*Hash browns can be added frozen to this dish as a mix-in before baking, no need to thaw!
Nutrition information will vary greatly depending on add-ins. This nutrition information reflects using peppers and sausage.
Cook time is based on using a 12x17 baking pan. If you use a different size, the omelette will be thinner (bigger pan) or thicker (smaller pan) and you will need to adjust the cooking time. Decrease the cooking time for a bigger pan, increase the cooking time for a smaller pan. Cook until eggs are fully set in the middle.
Nutrition
Calories: 192kcalCarbohydrates: 0.4gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 214mgSodium: 516mgPotassium: 168mgFiber: 0.02gSugar: 0.2gVitamin A: 300IUVitamin C: 0.3mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!
This is being made weekly around here! I love how customizable this is. And it’s been a great way to use up leftover veggies in the freezer.
That’s awesome to hear—it’s always awesome when a recipe helps cut down on food waste and stays on weekly rotation! So glad it’s working so well for you. Thanks a ton for leaving a review!
Made this during the past weekend when I could not bring myself to fry one.more.egg. This worked well and made leftovers which reheated great in the air fryer. Thanks!
I feel that – such an easier way to make eggs happen! Glad it fit your need and was enjoyed. Thank you!
What size sheet pan did you use?
Great question, thank you for asking. I used a 12×17 sized rimmed sheet pan and have edited the recipe to reflect that. See recipe notes if you are using a different size. 🙂
Have you ever tried just egg whites with this recipe?
Great question. I haven’t tested just egg-whites, but I believe it should work as well. You would need approximately 24 egg whites to equal the 12 full eggs in this recipe. Keep an eye on it, it will probably cook faster – egg whites don’t have fat in them, which make them cook faster. Let us know how it turns out!