It's so funny... I usually meal prep all of these ingredients separately. I meal prep breakfast burritos AND I meal prep sheet pan omelets. Then I saw someone wrap their omelet in a tortilla and BAM, here we go. Genius.
There’s nothing like starting your day with a satisfying, protein-packed breakfast that’s as easy to make as it is delicious. This sheet pan breakfast wrap recipe is perfect for busy mornings, meal prep, or feeding a hungry crowd. With minimal prep and a whole lot of flavor, it’s sure to become your go-to breakfast solution.
Using simple ingredients like eggs, fresh vegetables, and sausage, this dish comes together in just 30 minutes—and the best part? It all bakes on a single sheet pan! That means less cleanup, more time to enjoy your morning, and plenty of leftovers for the week.
I think you'll love this recipe because:
- Effortless Prep: No need to cook everything separately—just chop, mix, and bake!
- Meal Prep-Friendly: Make a big batch and enjoy easy, grab-and-go breakfasts all week long.
- Customizable: Swap in your favorite veggies or protein to suit your taste buds.
- Perfect for Wrapping: Once baked, this makes the ideal filling for breakfast wraps, burritos, or even tacos.
Sheet Pan Omelet Ingredients:
- 18 large eggs
- ½ cup milk
- ½ yellow onion, diced
- 1 bell pepper, diced
- 1 cup spinach, roughly chopped
- 1 package breakfast sausage links, sliced into bite-sized pieces
- Salt and pepper, to taste
- 10 tortillas, burrito size
Instructions
- Preheat the oven: Set your oven to 350°F and lightly coat a 9x13-inch sheet pan with cooking spray.
- Note: the 9x13 is usually deeper than the 18x26. You'll need to make sure your sheet pan can hold 18 eggs otherwise you'll need to make two batches
- Prep the ingredients: Chop your veggies and sausage. Then crack the eggs into a large bowl and whisk together with the milk, salt, and pepper until light and frothy.
- Assemble the pan: Spread the diced onion, bell pepper, spinach, and sliced sausage evenly across the prepared sheet pan.
- Pour the eggs: Slowly pour the whisked eggs over the ingredients, ensuring everything is evenly coated.
- Bake: Place the sheet pan in the oven and bake for 20–25 minutes, or until the eggs are set. To test for doneness, insert a toothpick into the center—if it comes out clean, it’s ready!
- Slice and serve: Let the omelet cool for a few minutes before slicing into squares or rectangles. Enjoy as-is or roll them up in your favorite wraps or tortillas for a portable breakfast!
How to Store
This recipe is perfect for meal prep! Store individual portions in airtight containers in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave for 1–2 minutes or enjoy cold—yes, it’s that good even without reheating!
Or, you could wrap each one in a paper towel, put them into a freezer bag, and freeze for up to 3 months.
How to Serve
This sheet pan omelet works wonderfully on its own, but it’s even better rolled up in a tortilla as a breakfast wrap. Add some hot sauce, salsa, or avocado slices for some extra flavor. You can also serve it alongside fresh fruit or a side of roasted potatoes.
Swaps and Additions
- Vegetables: Swap the bell pepper for zucchini, mushrooms, or tomatoes.
- Protein: Substitute sausage with bacon, ham, or even smoked salmon.
- Cheese: Add a sprinkle of shredded cheddar or crumbled feta on top before baking.
- Dairy-Free: Use almond milk or oat milk instead of regular milk.
I’ve learned that simplicity and versatility are key. This recipe ticks both boxes. It’s a breeze to prepare, reheats like a dream, and can be enjoyed in so many ways. Whether you’re fueling up for a busy day or packing a breakfast to-go, these sheet pan wraps have you covered.
Have you tried making a sheet pan breakfast before?
Let me know how you customize yours in the comments below! And if you’re looking for more meal prep inspiration, check out my other easy breakfast ideas.
Equipment
Ingredients
- 18 ea large eggs
- ½ cup milk
- ½ ea yellow onion diced
- 1 ea bell pepper diced
- 1 cup spinach roughly chopped
- 12 ea breakfast sausage links sliced into bite-sized pieces
- Salt and pepper to taste
- 10 ea tortillas burrito size
Instructions
- Preheat the oven: Set your oven to 350°F and lightly coat a 9x13-inch sheet pan with cooking spray.
- Prep the ingredients: Chop your veggies and sausage. Then crack the eggs into a large bowl and whisk together with the milk, salt, and pepper until light and frothy.
- Assemble the pan: Spread the diced onion, bell pepper, spinach, and sliced sausage evenly across the prepared sheet pan.
- Pour the eggs: Slowly pour the whisked eggs over the ingredients, ensuring everything is evenly coated.
- Bake: Place the sheet pan in the oven and bake for 20–25 minutes, or until the eggs are set. To test for doneness, insert a toothpick into the center—if it comes out clean, it’s ready!
- Slice and serve: Let the omelet cool for a few minutes before slicing into squares or rectangles. Enjoy as-is or roll them up in your favorite wraps or tortillas for a portable breakfast!
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