Minutes Prep time: 15
Minutes Total time: 40
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
6 slices bacon
2 green onions, thinly sliced
1/2 cup chopped bell pepper
16 eggs, lightly beaten
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 36 mg | 4% |
| Carbohydrate | 1 g | 0 |
| Cholesterol | 253 mg | 84% |
| Total Fat | 9 g | 13% |
| Iron | 1 mg | 5% |
| Calories | 127 kcal | 6% |
| Sodium | 170 mg | 7% |
| Protein | 10 g | 20% |
| Saturated Fat | 3 g | 14% |
| Sugars | 1 g | 0 |
| Vitamin C | 5 mg | 8% |
Preheat oven to 375°F. Spray large rimmed baking sheet with cooking spray. Place bacon in single layer on baking sheet. Cook 15 to 20 minutes, until crispy.
Drain bacon on paper towel-line plate. Pour off all but 1 tablespoon bacon fat. Chop bacon into bite-sized pieces. Sprinkle bacon, green onion and pepper evenly onto baking sheet.
Pull oven rack half-way out. Place baking sheet in oven. Slowly pour eggs onto baking sheet. Carefully push rack back into oven. Bake 15 minutes, until eggs are set.
Slice and serve any way you would like. It’s great on its own but we also like to put it on a toasted bagel or English muffin with a slice of cheese or wrap it in a tortilla with cheese and salsa. Refrigerate leftovers up to 3 days.
Sheet Pan Omelet
