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Sheet Pan Vegetarian Omelet Breakfast Sandwiches

Two Stars Guiding Stars

  • Servings:

    Serves 12 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    20 minutes

Ingredients

Making breakfast for a crowd or just prepping for the week ahead? This easy sheet pan omelet freezes and reheats well for a grab-and-go weekday breakfast.
Cooking spray
12 large eggs
3/4 tsp. salt
1/2 tsp. garlic powder
1 1/2 cups various shredded cheeses (mozzarella, Cheddar, Monterey Jack, etc.), divided
2 cups frozen vegetables (chopped broccoli, chopped spinach, and/or peppers), thawed and patted very dry
3 links plant-based Italian sausage, diced
24 slices whole-grain bread, toasted
Sheet Pan Vegetarian Omelet Breakfast Sandwiches

Directions

Preheat oven to 350 degrees F. Line a 9x13" sheet pan with parchment. Coat parchment and sides of pan with cooking spray.
In a large bowl, whisk eggs, salt, garlic powder and 3/4 cup cheese until well combined. Season with pepper. Place sheet pan on oven rack and carefully pour eggs into pan. Sprinkle top with vegetables, sausage and remaining 3/4 cup cheese. Bake until eggs are set in center, 20 to 22 minutes.
Cut into 12 pieces; serve on the bread immediately, or cool completely, wrap individually and freeze for up to 2 weeks. Thaw in refrigerator before reheating in microwave or toaster oven.
Tip: Customize each area of the sheet pan with different toppings before baking. To please meat eaters, add diced ham or cooked bacon instead of the plant-based sausage.
Source: Hannaford fresh Magazine, September 2025

Nutrition

Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 361 kcal (18%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 3 g (15%)
Cholesterol 195 mg (65%)
Sodium 714 mg (30%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 9 g (36%)
Protein 25 g (42%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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