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Sheet Pan Omelet

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: breakfast
  • Method: bake
  • Cuisine: paleo


The perfect breakfast meal prep!



  • 2 tablespoons avocado oil, divided
  • 2 bags Mann’s Power Blend
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon cumin, divided
  • 8 slices bacon (turkey, pork or beef)
  • 12 large eggs (depending on how many you’re feeding)
  • 1/4 cup coconut milk


  1. Line a sheet pan with parchment paper and pre-heat oven to 400F.
  2. Drizzle 1 tablespoon of oil on the sheet pan. Add the Mann’s Power Blend.
  3. Drizzle the remaining avocado oil, half of all of the seasonings. Toss to combine and spread out flat.
  4. Top with chopped bacon. Roast for 30 minutes.
  5. In the meantime whisk together the eggs, coconut milk and remaining seasoning. Note: If you’re using more eggs (6+, you will need to add more salt, 1/8 tsp more per egg).
  6. After the 30 minutes, remove the sheet pan from the oven, pour the eggs in it, use a spatula to spread them out evenly.
  7. Place the sheet pan back in the oven and bake another 10 minutes or until the eggs are set.
  8. Remove from the oven, cut into large squares and use a spatula to scrape them up.
  9. These crisp and thin omelet squares are great eaten as is, rolled up or topped with your favorite sauce or avocado! Yum!


  • Serving Size: 1/8 recipe
  • Calories: 208
  • Fat: 14g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 14g