Name: Sheet Pan Egg Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 18 large eggs; 3/4 cup half and half; 1 1/2 tsp salt*; 1/2 tsp black pepper; 1 1/2 cups grated cheddar cheese (sharp or medium); 2 to 3 cups optional mix-ins such as sautéed vegetables (mushrooms, red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, fresh tomatoes); Cooked meats (bacon, ham, pork sausage, chorizo) about 12 to 16 oz; Additional cheeses like gruyere, Monterey jack, Swiss, mozzarella, fontina, gouda, parmesan; Herbs and seasonings such as parsley, chives, paprika, onion powder, garlic powder, cayenne pepper

There’s something truly satisfying about waking up to a hearty, flavorful brunch that’s all done on one pan. This Sheet Pan Egg Casserole Recipe has become a go-to in my kitchen because it’s easy, customizable, and perfect for feeding a crowd or meal-prepping for the week ahead.

A rectangular metal pan holds a baked egg dish cut into 16 squares. The dish has a bright yellow layer of cooked eggs mixed with small pieces of red cherry tomatoes, green spinach leaves, and brown crispy bacon bits spread evenly throughout. The surface is slightly glossy with visible textures of cooked egg and vegetables, and the edges are slightly browned. The pan sits on a dark green cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Egg Casserole Recipe
Top Tip
How to Serve Sheet Pan Egg Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Casserole Recipe

Why You'll Love This Recipe

I can’t tell you how many times this sheet pan casserole has saved my Sunday mornings (or brunch parties!). It’s simple but feels special, and guests always ask for the recipe.

One-Pan Wonder: No messy dishes to wash—just crack, whisk, pour, and bake on a single sheet pan.
Super Customizable: You can toss in all your favorite veggies, cheeses, and meats, making it uniquely yours every time.
Feeds a Crowd Easily: Perfect for family breakfasts or weekend get-togethers—this recipe makes about 20 servings.
Make-Ahead Friendly: Prep it the night before, then bake fresh when you’re ready to eat.

Two stacked breakfast sandwiches are shown on a wooden board with white parchment paper. Each sandwich has three layers: a soft, golden-brown English muffin on the top and bottom, with two thick, yellow cheese egg layers in the middle. Above the eggs, there is a thick layer of light green mashed avocado, topped by a bright red tomato slice. The sandwiches are set against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Keeping it simple with high-quality eggs and a touch of cream sets the base for tender, fluffy baked eggs. Then, cheese and mix-ins bring that big flavor and texture punch that you’ll crave again and again.

Flat lay of eighteen whole uncracked brown eggs, a small white ceramic bowl of creamy half and half, a small white ceramic bowl of coarse salt, a small white ceramic bowl of whole black peppercorns, a simple white plate piled with bright orange grated sharp cheddar cheese, a small white ceramic bowl of fresh baby spinach leaves, a small white ceramic bowl of halved glossy red grape tomatoes, a small white ceramic bowl of cooked crispy chopped bacon lined with golden edges, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh large eggs are the star here; they set beautifully and hold everything together.
Half and Half: Adds creaminess without weighing down the casserole, making it moist but light.
Salt and Black Pepper: Essential seasoning to bring out the egg’s natural flavor—adjust salt if you’re using salty mix-ins.
Cheddar Cheese: Sharp or medium cheddar melts nicely and adds a comforting richness.
Optional Mix-Ins: Think sautéed mushrooms, fresh spinach, crispy bacon, or chopped tomatoes—these let you customize flavor and nutrition.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing it up depending on what’s in my fridge or what the season brings. This sheet pan egg casserole recipe is a blank canvas—add spicy chorizo for a kick or keep it veggie-packed for a lighter twist.

Meat Option: Once I added cooked, crumbled sausage and smoked paprika—so good, and it gave the casserole a smoky depth that reminded me of breakfast at my grandmother’s.
Vegetarian Version: Sautéed bell peppers, mushrooms, and fresh herbs create a bright, fresh flavor perfect for spring mornings.
Cheese Variety: Mixing granny’s Swiss cheese with sharp cheddar adds both melt and a nutty tang, my personal favorite combo.
Dairy-Free Twist: Swap half and half for coconut milk and use dairy-free cheese—still delicious with lots of veggies.

Step-by-Step: How I Make Sheet Pan Egg Casserole Recipe

Step 1: Whisk It Up

Start by cracking all your eggs into a big mixing bowl. I find whisking the yolks first really helps to get a smooth, even mixture. Then, add the half and half, salt, and pepper—whisk until totally combined. This little step makes the eggs creamy and fluffy once baked.

Step 2: Stir in Cheese and Mix-Ins

Next, fold in your grated cheddar and any mix-ins you like. Or if you prefer, sprinkle cheese on top after pouring the eggs into the pan. Just make sure whatever mix-ins you use are cooked and prepped so they don’t release extra moisture while baking.

Step 3: Prep Your Pan & Pour

Spray a rimmed sheet pan (about 18x13x1 inches) very well with non-stick spray—you definitely want the eggs to come out cleanly. Pour the egg mixture carefully, ideally right by the oven, so you don’t have to carry it far and risk spills.

Step 4: Bake Until Just Set

Bake at 325°F for about 20 to 25 minutes. Watch closely toward the end—you want the center barely set with a little jiggle to keep it creamy, not rubbery. Oven temperatures vary, so testing early helps avoid overcooking, which can dry it out.

Top Tip

After making this sheet pan egg casserole recipe countless times, I’ve learned a few key tricks to get perfect texture and flavor every time.

Room Temperature Eggs: Let your eggs sit out for 15 minutes before whisking to help them cook evenly without cracking or curdling.
Don’t Overfill the Pan: Leave a little room at the edges to let the casserole cook uniformly and prevent spillage in the oven.
Even Mix-In Size: Cut veggies and meats into similar sizes so every bite has that balanced burst of flavor.
Test for Doneness Early: Start checking at 20 minutes by gently shaking the pan—the center should have just a slight wobble.

How to Serve Sheet Pan Egg Casserole Recipe

sheet pan egg casserole - Serving Suggestion

Garnishes

I like topping mine with fresh chopped chives or parsley for a bright pop of color and flavor. A scattering of sliced avocado or a dollop of salsa adds creaminess and zest, especially if you’ve gone with spicy mix-ins.

Side Dishes

This casserole pairs beautifully with simple sides like crisp green salad, roasted potatoes, or even toasted artisan bread slathered with butter. At brunch gatherings, I also love serving it alongside fresh fruit for a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve poured the mixture into mini muffin tins instead of a sheet pan—bite-sized portions are perfect finger food. Another time, layering it with sliced tomatoes and herbs gave it a beautiful, rustic look that impressed everyone.

Make Ahead and Storage

Storing Leftovers

I typically cover the casserole tightly with foil or transfer leftovers to an airtight container and refrigerate. It stays fresh for 3 to 4 days, making weekday breakfasts a breeze—just grab a slice and reheat.

Freezing

Yes, this recipe freezes well! I like to cut it into portions, wrap each one in plastic wrap and foil, then store in a freezer bag. When you’re ready, thaw overnight in the fridge and warm gently in the oven or microwave.

Reheating

Reheat leftovers covered with foil at 325°F for 10-15 minutes until warmed through without drying out. For a quicker fix, the microwave works too, but watch the time so it doesn’t become rubbery.

Frequently Asked Questions:

Can I make this Sheet Pan Egg Casserole Recipe dairy-free?

Absolutely! Swap the half and half for unsweetened almond, coconut, or oat milk (choose one without added sugar), and use your favorite dairy-free cheese alternatives. Keep in mind the texture might differ slightly but will still taste great.

How do I prevent the eggs from drying out?

Don’t overbake! Start checking around the 20-minute mark. The eggs should still have a slight wobble in the center when you take the pan out of the oven; residual heat will finish cooking them perfectly. Also, adding half and half or another cream keeps the casserole moist.

What are some good mix-ins for picky eaters?

Stick to milder options like shredded cheese alone, diced cooked ham, or finely chopped bell peppers. You can also make a simple cheese-only version and serve mix-ins on the side for guests to customize their slices.

Can I use a different size pan?

You can, but baking times will vary. A smaller pan will result in a thicker casserole that takes longer to cook, while a larger pan will spread the eggs thinner and bake faster. Adjust your oven time accordingly and keep an eye on doneness.

Final Thoughts

This Sheet Pan Egg Casserole Recipe holds a special place in my recipe box because it’s the perfect blend of convenience, flavor, and flexibility. Whether you’re feeding a family, hosting brunch friends, or meal prepping for the week, it’s a reliable winner. I truly hope you enjoy it as much as I do—here’s to many cozy mornings filled with easy, delicious food.