Bacon & Cheese Sheet Pan Omelet

• Preheat oven to 350º F.
• Whisk eggs in a large bowl with the cream/milk, salt, pepper and garlic powder. Set aside.
• Brush the melted butter over a a 10 x 15 x 1 inch jelly roll pan. Sprinkle the chopped veggies, bacon and 1 cup of cheese into the buttered pan.
• Pull the oven rack out and place the pan on the rack. Carefully pour the egg mixture into the pan and sprinkle with the remaining cheese.
• Gently slide the rack back into the oven and bake for 20 minutes, or until set.
• Allow to cool slightly before slicing into 8 large omelets. For sandwiches, cut into 12 servings and serve on bagels, English Muffins, biscuits or toast.

Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.