Sheet Pan Baked Omelet Roll
This is my new favorite way to serve eggs! It works great for serving a crowd for breakfast , and you can add as many fillings as you like. This baked omelet roll is made by pouring whisked eggs onto a parchment lined sheet pan, baking them, and rolling it once it has slightly cooled. The result is an easy to serve omelet in a fun spiral shape.
Baked Omelet Recipe
Baked eggs are one of my new favorite breakfast items. I saw this method is a very old, vintage cookbook and I knew I had to try it to see if it worked, and it did.
Use a blender to mix together the eggs, flour, and salt. The blender will ensure the eggs and flour are fully incorporated. Don’t skip this step, it’s essential to fluffy eggs! Then, line a 9×13 inch sheet pan with parchment paper. Spray with nonstick, and pour the egg mixture over the parchment paper.
Bake it for about 20 minutes, or until it no longer jiggles. There can be air bubbles when it bakes, so if it does puff up, that’s okay, just slightly poke the air bubbles with a toothpick and they will fall.
Why I love baked omelets:
- Easy, presentable way to serve an omelet.
- You don’t have to watch over a stove/pan.
- Customizable. Serve it as you like, or with toppings on the sides for guests!
- It looks impressive with way less effort than other egg dishes.
Oven Omelet Recipe
Once you bake the omelet, and while it’s still warm, add the toppings. I like cheese and green onions, but there are so many options you could use with a baked omelette.
Baked Omelet Filling ideas:
- Bacon Crumbles
- Bell Pepper
- Onions
- Cilantro
- Cotija Cheese
- Sausage
- Ham
Preparing a Sheet Pan Baked Omelet
Once the toppings have been added, it’s time to roll the omelet to serve it. There is a slight technique with this, almost the same one used with a roll cake, actually (except the part where the towel touches the cake).
Allow the egg to cool slightly so it’s still warm. Then, pick up the baked omelet by the parchment paper, and transfer it so the parchment sits on top of a tea/dish towel. Roll the omelet, and as you roll, maintain a tightness so you end up with a spiral shape. You want as few gaps as possible (you can see above I needed to roll mine a little tighter!). Continue to roll the omelet slowly until it forms a roll.
REAL LIFE TALK: If you have a difficult time with rolling the omelet, you can slice it, and then continue to shape the slices into a perfect spiral before you serve. I am going to be very honest here, you’ll see other cooking sites and bloggers show a perfectly rolled spiral, and this is hard to achieve. I wanted to show an honest photo of what this actually looks like. It will likely not look like a perfect Swiss roll cake, but that’s okay! This is all about the ease of a baked omelet, served in a roll style to make it easier on the cook.
Serving & Storing a Baked Omelet
I like to serve this with some light brunch sides like cut pineapple with coconut dip, bacon wrapped carrots, or a simple salad with vinaigrette.
Storing Leftover Baked Omelet
If you have leftover omelet, wrap it up in plastic wrap, and store it in the refrigerator. You can also use a lidded storage container. To reheat, wrap in a paper towel, and microwave on medium for 10-12 seconds at a time. Eggs can burst in the microwave, so the key to reheating is using a lower temp method with short microwave times. You can also steam leftover eggs, or reheat them in a pan.
If you like this recipe, I want to also share my high protein eggs. These are delicious, too!
If you made this recipe, share it on social media! Tag us @GigglingFork on Instagram or use #GigglingFork. We love to see your recipes!
Cheers! – Kathi and Rachel
Sheet Pan Baked Omelet Roll
Ingredients
- 6 eggs
- 1 cup milk (2% or whole works best)
- 1/2 cup flour
- 1/4 tsp salt
Filling
- 1/2 cup cheese
- 3 tbsp green onion
Instructions
- Preheat oven to 350 degrees fahrenheit. Line a 9×13 inch sheet pan with a piece of parchment paper large enough that about 1/2 inch is outside the pan.
- In a blender, combine the eggs, milk, flour, and salt. Blend until no lumps remain.
- Pour the egg mixture onto the parchment paper. Bake for about 15-20 minutes, or until the egg mixture is fully set. If bubbles pop up, poke with a toothpick and allow them to deflate.
- Sprinkle cheese across baked omelet while still warm. Place a dish towel laid out flat, next to the pan. Transfer the egg (while still on the parchment) to the dish towel.
- Use the dish towel as a guide to roll the egg roll tightly. Sprinkle any leftover cheese and green onions on top of roll.
- Slice and serve into 3/4 inch slices.
Nutrition
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