Soft, fluffy, and packed with flavor, this Sheet Pan Egg Casserole Recipe has quickly become my go-to for busy mornings or feeding a crowd without fuss. It’s one of those dishes that smells like home and feels like a warm hug as it bakes.
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Why You'll Love This Recipe
There’s something so satisfying about making an egg casserole on a sheet pan—minimal cleanup, easy for hands-off baking, and flexible enough to please everyone at the table. I adore sharing this one because it’s truly effortless and endlessly customizable.
- Effortless Meal Prep: Just whisk, sprinkle, pour, and bake—no fiddly layers or multiple bowls necessary.
- Feeds a Crowd: Perfect for brunches or family breakfasts; it easily serves 20, so leftovers aren’t just welcome, they’re expected.
- Customizable Flavor: Swap in your favorite veggies, cheeses, or meats to make it uniquely yours—trust me, I’m always trying new combos.
- Minimal Cleanup: Using a sheet pan means one big pan to clean instead of a casserole dish and separate skillet—huge win in my book.
Ingredients & Why They Work
Each ingredient in this Sheet Pan Egg Casserole Recipe plays a simple but vital role in creating that fluffy, flavorful bite you’ll crave. I always recommend fresh eggs and good-quality cheese for the best results. Plus, having ready mix-ins on hand adds excitement with every forkful.
- Eggs: The main star providing structure, protein, and that irresistible eggy goodness.
- Half and Half: Adds creaminess that helps keep the eggs tender and moist without heaviness.
- Salt and Pepper: Essential for seasoning; adjust salt especially if your mix-ins are salty like bacon or ham.
- Cheddar Cheese: Sharp or medium, it melts beautifully and adds that perfect savory note.
- Mix-ins (Veggies, Meats, Additional Cheeses): These make it your own experience—whether it’s sautéed mushrooms, crispy bacon, or fresh tomatoes.
Make It Your Way
I love switching up the mix-ins depending on what’s in season or what’s left in my fridge. The beauty of this Sheet Pan Egg Casserole Recipe is its flexibility—you can keep it classic or go wild with textures and flavors.
- Vegetarian Variation: Load it up with sautéed spinach, mushrooms, and bell peppers for a vibrant, veggie-packed version I enjoy on weekends.
- Meat Lover’s Option: Adding cooked bacon or sausage gives a smoky punch that I find irresistible, especially on chilly mornings.
- Cheese Swaps: I often swap cheddar for gouda or Swiss when I want a creamier flavor profile—it’s always a crowd-pleaser.
- Seasoning Twists: A sprinkle of smoked paprika or fresh chives can elevate your casserole from simple to spectacular with minimal effort.
Step-by-Step: How I Make Sheet Pan Egg Casserole Recipe
Step 1: Whisk It Up
Crack all 18 eggs into a large mixing bowl and break the yolks with your whisk. Then, add the half and half, salt, and pepper and whisk until everything’s nicely combined and frothy. This step is key to a light and airy texture—don’t rush it!
Step 2: Add Cheese and Mix-ins
Stir in your cheese and any mix-ins you’re using, folding them gently so you don’t deflate the eggs. If you prefer, sprinkle the cheese on top after pouring the eggs into the pan—both ways work great, I’ve tried them all!
Step 3: Prepare the Pan
Spray your rimmed 18x13-inch baking sheet really well with non-stick spray—this little extra step ensures your casserole slides right out when it’s done without sticking or breaking.
Step 4: Pour & Bake
Carefully pour the egg mixture into the pan and transfer it to the oven, ideally right on the rack or countertop by the oven so you don’t risk spills. Bake at 325°F for about 20 to 25 minutes until the eggs are just set but still tender in the middle.
Top Tip
After making this Sheet Pan Egg Casserole Recipe more times than I can count, a few tips have become my secret weapons for perfect results every time.
- Don’t Skip the Spray: Trust me, a thoroughly greased pan means zero sticking and an easy slice-out.
- Watch Your Bake Time: Overbaking dries out eggs, so start checking around 20 minutes—you want a slight jiggle in the center.
- Let It Rest: After taking it out, let the casserole sit 5-10 minutes before slicing; it firms up beautifully and makes serving neater.
- Mix-in Prep: Pre-cook any raw veggies or meats beforehand to avoid watery eggs or uneven cooking.
How to Serve Sheet Pan Egg Casserole Recipe
Garnishes
I’m a big fan of finishing this casserole with a sprinkle of fresh parsley or chopped chives—adds a pop of color and fresh flavor. A little cracked black pepper or hot sauce on the side also never hurts if you like a bit of a kick.
Side Dishes
This casserole pairs wonderfully with fresh fruit salad or roasted potatoes for a well-rounded brunch. I also love serving it alongside a simple arugula salad dressed with lemon vinaigrette to lighten things up.
Creative Ways to Present
For special occasions, I've served this casserole cut into cute mini squares on a platter with assorted dips—guests love grabbing bite-sized pieces! You can also layer with colorful veggies on top before baking for an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover casserole tightly with foil or plastic wrap and store it in the fridge. It keeps well for up to 4 days, so you can enjoy it for quick breakfasts or snacks without extra prep.
Freezing
This recipe freezes beautifully! I slice the casserole into portions, wrap each piece in foil or plastic wrap, then place them in a freezer bag. When you’re ready, just thaw overnight in the fridge and reheat.
Reheating
I find reheating in the oven at 325°F for about 10–15 minutes keeps the texture just like fresh-baked — microwave works too but can get a little rubbery.
Frequently Asked Questions:
Absolutely! This Sheet Pan Egg Casserole Recipe is very forgiving with cheese choices—cheddar, Swiss, Gouda, mozzarella, or even Parmesan work beautifully depending on your taste preferences.
The key to preventing a watery casserole is to pre-cook any vegetables or meats with high moisture content, like spinach or tomatoes, and pat them dry before mixing into the eggs. This keeps your casserole firm and flavorful.
Yes! You can prepare the egg mixture and assemble the casserole the night before, then refrigerate it overnight and bake fresh in the morning. Just allow a few extra minutes of baking time since it’s coming out of the fridge cold.
An 18 by 13-inch rimmed baking sheet (about 1 inch deep) is ideal for even cooking and the right thickness of the casserole. Using a smaller or deeper pan might affect cook time and texture.
Final Thoughts
This Sheet Pan Egg Casserole Recipe has been my reliable kitchen friend for busy mornings, family breakfasts, and last-minute gatherings. Its simplicity, combined with endless customization, makes it a recipe I wholeheartedly recommend you try—it’s comfort food that practically makes itself, and I bet you’ll fall in love with it just like I have.
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Sheet Pan Egg Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Sheet Pan Eggs recipe is a simple and convenient way to prepare a large batch of fluffy, cheesy baked eggs. Perfect for breakfasts, brunches, or meal prepping, it allows you to add your favorite mix-ins like veggies, meats, and cheeses for a customizable and flavorful dish.
Ingredients
Egg Mixture
- 18 large eggs
- ¾ cup half and half
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 to 1 ½ cups grated cheddar cheese (sharp or medium)
Optional Mix-Ins
- 2 to 3 cups assorted mix-ins such as cooked bacon, ham, sautéed vegetables (mushrooms, bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, tomatoes), or additional cheeses (Swiss, Monterey Jack, Gruyere, mozzarella, fontina, gouda, parmesan)
- Optional seasonings like parsley, chives, paprika, onion powder, garlic powder, cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the eggs evenly.
- Mix Eggs: Crack all 18 eggs into a large mixing bowl. Break the yolks with a whisk and whisk everything together until combined.
- Add Dairy and Seasoning: Stir in the half and half, salt, and black pepper into the eggs. Mix thoroughly to incorporate all ingredients.
- Add Cheese and Mix-Ins: Mix in grated cheddar cheese and any optional mix-ins you like. Alternatively, you may sprinkle the cheese on top after pouring the eggs into the pan.
- Prepare Baking Sheet: Spray a rimmed 18 by 13 by 1-inch baking sheet generously with non-stick cooking spray to prevent sticking.
- Pour Egg Mixture: Pour the egg mixture into the prepared baking sheet. It’s best to do this step near the oven to avoid spills while transferring.
- Bake: Place the baking sheet in the preheated oven and bake until the eggs are just barely cooked through in the center, about 25 minutes.
Notes
- Adjust salt according to taste, especially if using salty mix-ins like bacon or ham to avoid over-salting.
- The nutrition estimate includes only 1 cup of cheddar cheese and does not account for mix-ins as they can significantly vary.
- Optional mix-ins include sautéed vegetables like mushrooms, peppers, zucchini, broccoli, asparagus, and spinach.
- Cooked meats such as bacon, ham, pork sausage, or chorizo are great additions; use about 12 to 16 ounces.
- Various cheeses such as Gruyere, Monterey Jack, Swiss, mozzarella, fontina, gouda, or parmesan can complement or replace cheddar.
- Enhance flavor with herbs and spices such as parsley, chives, paprika, onion powder, garlic powder, or cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 340 mg
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