Sheet Pan Omelette Breakfast Sliders
These sheet pan omelette breakfast sliders turn a fluffy veggie-packed omelette into an easy batch of warm, cheesy breakfast sandwiches. Eggs are baked with chicken sausage, spinach, and bell pepper, then layered with melted cheddar on soft Hawaiian rolls and briefly toasted in the oven. The result is a savory, slightly sweet slider that’s simple to slice and share. Great for meal prep, these handheld breakfasts store well in the fridge or freezer and reheat easily for busy mornings.
Tasty Team
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Ingredients
for 12 servings
- 10 large eggs
- ¼ cup whole milk
- ½ teaspoon kosher salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
- 10 fully cooked miniature chicken breakfast sausages, sliced into ¼-inch rounds
- 1 cup loosely packed fresh spinach (baby or mature leaves), roughly chopped
- ½ cup diced bell pepper of choice (from 1 bell pepper)
- 2 tablespoons unsalted butter
- 1 (12-ounce) package Hawaiian sweet roll
- 4 (1-ounce) cheddar cheese slices
Nutrition Info
- Calories 286
- Fat 21g
- Carbs 5g
- Fiber 0g
- Sugar 1g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking sheet (at least 2 inches deep) with parchment paper, and set aside.
- Crack the eggs into a medium bowl or a 4-cup glass measuring cup. Add the milk, salt, and pepper. Using a fork or whisk, whisk the mixture to combine. Stir in the chicken sausages, spinach, and bell pepper. Pour the mixture onto the prepared baking sheet, and spread it evenly with a silicone spatula.
- Bake for about 15 minutes, or until the eggs are set in the center.
- Meanwhile, melt the butter in a small saucepan over low heat. Remove from heat, and set aside until ready to use.
- Remove the baked egg mixture from the oven, and let it rest for 5 minutes. Do not turn the oven off.
- Slice the slab of Hawaiian rolls in half horizontally. Remove the egg mixture from the baking sheet, and place it on the bottom roll half. Top evenly with the cheese, and replace the top bun half.
- Place a clean piece of parchment paper on the baking sheet. Place the assembled slider slab on the parchment paper, and return the sliders to the oven. Bake at 350°F for about 5 minutes, or until the cheese is melted and the rolls are toasted.
- Remove from the oven. Slice the slab into individual sliders. Let cool to room temperature, about 30 minutes.
- Place the sliders in an airtight container, and store in the refrigerator for up to 4 days. For freezer storage, wrap each slider tightly in aluminum foil, then place in a freezer bag. Store in the freezer for up to 3 months. To air-fry from frozen: Remove the foil wrapping, and place each slider in the basket of a 300°F air fryer. Cook until heated through, 7–9 minutes. To bake from frozen: Place the foil-wrapped sliders on a baking sheet, and bake at 350°F until heated through, about 15 minutes. To microwave from frozen: Remove the foil wrapping, and wrap each slider in a paper towel. Microwave on HIGH for 90 seconds. If not yet heated through, microwave for an additional 15–30 seconds.
- Enjoy!
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