Sarah’s Easy Sheet Pan Omelet is an elegant and easy egg dish to serve for large gatherings. FARGO — Omelets and egg sandwiches are two of my favorite breakfast foods, and this week’s Easy Sheet Pan Omelet recipe serves up both in one fell swoop. You can slice the […]
Click here to view original web page at www.echopress.com
FARGO — Omelets and egg sandwiches are two of my favorite breakfast foods, and this week’s Easy Sheet Pan Omelet recipe serves up both in one fell swoop. You can slice the sheet pan omelet and serve it as a big-batch egg dish or use it to make a dozen Make-Ahead Breakfast Sandwiches — perfect for the weekday or weekend.
You will need a half-sheet pan for this recipe, which measures 18x13 inches with a one-inch lip to hold in the egg mixture. This is a basic and versatile recipe, consisting of 18 large eggs, milk, hot sauce, seasoning and whatever ingredients you enjoy in an omelet.
I use my stand mixer with the whisk attachment to mix the eggs and milk together, and you can also use a liquid or immersion blender, a handheld mixer, or even just a hand whisk. Once the egg mixture is ready, pour it into a sheet pan greased and lined with parchment paper for easy removal. Next, add the toppings: my basic mix is cheddar cheese, onions, mushrooms and bell pepper, and you can adapt it according to your taste.
To jazz it up with other ingredients, use your favorite melting cheese, add pieces of cooked bacon or sausage, or change up the vegetables with spinach, scallions, chives, jalapeno, and tomatoes (choose a variety that is firm, like plum or grape). Or make a plain omelet with just eggs, milk and seasoning.
This Easy Sheet Pan Omelet bakes in the center of the oven at 350 degrees until it sets, and the center is no longer jiggly, which takes about 20 to 25 minutes depending on your oven. If serving immediately, let the omelet cool for about 3 minutes and then slice into 12 good-sized pieces.
For a make-ahead breakfast option, slice the omelet into whatever size you desire and refrigerate the slices for up to 5 days or freeze them for up to 3 months. To freeze, I place the slices on a separate parchment-lined baking sheet, freeze them until they are hard, wrap each slice in plastic wrap and then freeze them in a plastic zip bag. The petite omelets can be reheated in either the microwave or oven.
You can choose your own components for the Make-Ahead Egg Sandwiches. I like English muffins, so I use cooked sausage patties and cut the omelet and cheddar cheese into round slices. Once assembled, I wrap each sandwich in parchment paper, seal it with masking tape and place it in a plastic freezer bag until ready to reheat.
The sandwiches can be refrigerated for up to five days or stored in the freezer for one to two months. To reheat, simply place the sandwich in the microwave with the parchment wrapping and nuke for one minute from the fridge, or two minutes from the freezer.
This recipe kills two birds with one stone — a convenient way to prepare omelets for a large group, and the perfect grab-and-go breakfast for those early mornings when you just need a hot meal to get started. Both options are popular in my home, and I hope they are in yours, too.
Ingredients:
18 large eggs
1/3 cup milk (whole or 2%)
6 dashes hot sauce (like Tabasco)
2 teaspoons kosher salt
¼ teaspoon ground black pepper
1 cup sharp cheddar cheese, shredded
1 cup yellow onion, medium-diced
1 cup baby bella mushrooms, sliced
1 cup sweet bell pepper, medium-diced
Directions:
Preheat the oven to 350 degrees. Grease a half-sheet pan (13x18 inches) with non-stick cooking spray, line the sheet with parchment paper and spray again to lightly coat.
To whisk the eggs, use a stand mixer with the whisk attachment, a handheld mixer, a liquid or immersion blender, or a whisk.
In a large bowl, beat the eggs, milk, hot sauce, salt and pepper together until well combined and slightly frothy (about 1 minute with a stand mixer).
Pour the egg mixture onto the prepared baking sheet. Sprinkle the cheese evenly over the eggs, followed by the onion, mushrooms and bell pepper.
Bake in the center of the oven until the eggs are firmly set, about 20 to 25 minutes. Remove from oven and let cool for 3 minutes before slicing and serving.
To store:
Slice and store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
12 English muffins, halved and toasted
3 tablespoons salted butter, melted
12 slices cooked sausage patties
12 slices cheddar cheese
12 slices Sheet Pan Omelet
Directions:
Immediately after toasting, brush the melted butter on each English muffin half. Assemble the sandwiches as desired (I start with the sausage patty, then the cheese, with the egg on top), then wrap each sandwich in parchment paper and tape to secure.
Store the sandwiches in plastic freezer bags and refrigerate for up to 5 days or freeze for up to 2 months.
To reheat:
Keep in parchment wrapping and microwave for 1 minute from the fridge or 2 minutes from the freezer.
To reheat in the oven:
Place unwrapped sandwiches on a baking sheet and reheat at 350 degrees for 10 to 15 minutes until the cheese is melted and the sandwich is hot all the way through.
This week in...
Recipes can be found with the article at InForum.com.
