Big Batch Beef & Cheddar Sheet Pan Omelette
Serves: 12 servings
  • 1 lb (500 g) Lean Ground Beef
  • ½ tsp dried thyme leaves
  • ½ tsp onion powder
  • ½ tsp salt
  • 1 green pepper, diced
  • 12 eggs
  • ½ cup milk
  • 1 cup grated Cheddar cheese
  1. Cook ground beef, thyme, onion powder, salt and green peppers over medium-high heat in a large skillet, breaking up the ground beef with a wooden spoon, cook for 10 minutes, stirring occasionally, until the beef is browned and fully cooked. Drain well and set aside.
  2. In a large bowl, whisk together, the eggs and milk. Spray a rimmed 16 x 11-inch baking sheet with non-stick spray and line with parchment paper.
  3. Scatter the beef and pepper mixture on the prepared baking sheet. Carefully pour the egg mixture over the beef mixture. Scatter the grated cheese on top.
  4. Carefully transfer the baking sheet to a 350˚F oven and bake for 15 to20 minutes or until the egg is set in the middle – it should be firm not wiggly in the centre. Remove and cool slightly.
  5. Cut into 12 squares and serve on toasted English muffins or burger buns or cover and refrigerate for 3 days. Or to freeze, wrap each square in parchment and store in sealed container in the freezer for up to 3 months. To reheat: place each square in the microwave for 35 to 45 seconds on HIGH.Per serving: 184 calories, fat 12.5 g (5.1 g of which is saturated), sodium 236 mg, carbohydrate 1.9 g, fibre 0.2 g, sugars 1.3 g, protein 16.4 g. %DV: zinc 30%, iron 11%, vitamin B12 95%, calcium 11% DV
Recipe by ThinkBeef at