Name: Sheet Pan Egg Casserole with Cheese 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 to 1 1/2 cups grated cheddar cheese (sharp or medium); 2 - 3 cups optional mix-ins such as sautéed vegetables (sliced mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, fresh tomatoes); Cooked meats like 12 to 16 oz bacon, ham, pork sausage, or chorizo; Other cheeses like gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda, or parmesan; Herbs and seasonings such as parsley, chives, paprika, onion powder, garlic powder, cayenne pepper

There’s something so satisfying about a warm, cheesy breakfast that everyone can enjoy right from the pan—and that’s exactly why my Sheet Pan Egg Casserole with Cheese Recipe has become a kitchen go-to. It’s effortlessly delicious, packed with flavor, and perfect for feeding a crowd without fuss.

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 with Cheese Recipe
Top Tip
How to Serve Sheet Pan Egg Casserole with Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Casserole with Cheese Recipe

Why You'll Love This Recipe

I honestly adore this casserole because it’s such a lifesaver on busy mornings or lazy weekends. It’s adaptable, simple, and lets you sneak in veggies or your favorite meats with ease—making everyone happy around the table.

Easy to make: Just whisk, pour, bake—and you’re done, no complicated steps or fiddly cleanup.
Feeds a crowd: The sheet pan format makes it perfect for family gatherings or brunch parties.
Tons of variations: You can customize it with your favorite cheeses, veggies, and meats.
Light yet satisfying: Using half and half keeps it creamy without feeling heavy or greasy.

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

The magic of this Sheet Pan Egg Casserole with Cheese Recipe lies in the simple but thoughtful ingredient combo. Eggs and half and half create that creamy custard base, while the cheese adds that comforting, melty goodness. And then, of course, those mix-ins — they bring all the personality.

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

Large eggs: The star of the show—make sure they’re fresh for the best texture and flavor.
Half and half: Adds creaminess without being too heavy, keeping the eggs tender and moist.
Salt and black pepper: Essential for seasoning, but adjust based on your mix-ins, especially if you’re using salty meats.
Cheddar cheese: Sharp or medium cheddar melts beautifully and gives the casserole its classic cheesy kick.
Mix-ins (optional): Veggies like spinach or mushrooms and meats like bacon or ham add layers of flavor and texture.

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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

What I love most is how flexible this Sheet Pan Egg Casserole with Cheese Recipe is—you can tailor it to your taste and pantry. I often swap out cheeses or toss in whatever veggies I have handy, and it just works.

Variation: One of my favorite tweaks is adding cooked bacon and spinach for a smoky, slightly earthy combo. It’s a crowd-pleaser every time.
Vegetarian option: Load it up with mushrooms, bell peppers, and zucchini for a veggie-packed version that’s still hearty.
Spicy twist: Add a pinch of cayenne or diced jalapeños to give it a subtle kick without overpowering the cheese.

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

Step 1: Whisk Up Your Egg Mixture

Start by cracking 18 large eggs into a big mixing bowl. Breaking the yolks with your whisk and giving them a good beat is key—it makes the texture extra smooth. Then add the half and half, salt, and pepper, giving everything a thorough mix. I find using a whisk instead of a fork really helps incorporate air and keeps the eggs fluffy.

Step 2: Stir in Cheese & Optional Mix-Ins

Next, fold in your grated cheddar cheese and any mix-ins you’re using. If you prefer, sprinkle some of the cheese on top after pouring the eggs into the pan for a browned, crispy finish. I like to steam my spinach a bit before adding so it doesn’t release too much water while baking.

Step 3: Prepare Your Sheet Pan

Spray an 18-by-13-inch rimmed baking sheet liberally with non-stick spray. This step saves you the stress of sticking later—and trust me, you want it to slide right out. I like using a metal pan for even heat distribution, but glass works fine too.

Step 4: Pour and Bake

Pour your egg mixture carefully into the prepared pan. Here’s a trick: do this right next to your oven so you can place it inside quickly without any spills. Bake at 325°F (160°C) for about 20 to 25 minutes. You want the center to be just set—not jiggly—so it stays moist and tender after cooling.

Top Tip

Over the years, I’ve learned a few little secrets that really perfect this Sheet Pan Egg Casserole with Cheese Recipe. These tips helped me avoid soggy or rubbery eggs and made the process more foolproof—so I’m passing them on to you!

Don’t overbake: Check at 20 minutes and watch for just-set edges with a slight wobble in the middle—carryover heat finishes it perfectly.
Use a rimmed sheet pan: This prevents spills and makes handling easier, especially when moving it in and out of the oven.
Drain watery veggies: If you add spinach or tomatoes, steam or sauté them first and press out excess moisture to avoid a watery casserole.
Let it rest: Give it 5 to 10 minutes after baking so it firms up and slices nicer.

How to Serve Sheet Pan Egg Casserole with Cheese Recipe

sheet pan egg casserole - Serving Suggestion

Garnishes

I sprinkle fresh chopped chives or parsley on top right before serving—that pop of green is fresh and pretty. Sometimes I add a light drizzle of hot sauce or a dollop of sour cream for extra richness, depending on the crowd.

Side Dishes

For a full brunch spread, I pair this with crisp roasted potatoes, fresh fruit salad, and sometimes a side of avocado slices. Toasted English muffins or crusty bread on the side make sure no cheesy bite goes to waste!

Creative Ways to Present

For holiday mornings or special occasions, I slice the casserole into neat squares and arrange them on a big platter riffed with herbs and roasted cherry tomatoes. It always makes the table look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge and they stay flavorful for 3 to 4 days. Reheat only what you need to keep the rest fresh.

Freezing

This casserole freezes beautifully—cut into portions, wrap individually in plastic wrap and foil, then store in a freezer-safe bag. It lasts up to 2 months, which is great for busy weeks.

Reheating

I recommend reheating in the oven at 325°F (160°C) for 10-15 minutes to keep the texture just right. Microwaving works in a pinch, but can make it a bit rubbery.

Frequently Asked Questions:

Can I make this Sheet Pan Egg Casserole with Cheese Recipe ahead of time?

Absolutely! You can mix everything up to 24 hours in advance, keep it covered in the fridge, and then bake when you’re ready to serve. It makes mornings so much easier.

What are the best mix-ins for this recipe?

I love adding cooked bacon, sautéed spinach, and cherry tomatoes, but mushrooms, bell peppers, or ham work great too. Just be mindful of moisture-heavy veggies—steam or sauté them first to avoid sogginess.

Can I use different cheeses other than cheddar?

Yes! Cheeses like Swiss, mozzarella, fontina, or Gruyère melt beautifully and add unique flavors. Feel free to mix multiple cheeses for a deeper taste experience.

How do I know when the casserole is done baking?

The casserole is done when the edges are fully set and just start to pull away from the sides of the pan, and the center is set but still has a very slight wobble. Overbaking can make it dry, so start checking at 20 minutes.

Final Thoughts

This Sheet Pan Egg Casserole with Cheese Recipe is one of those dishes that feels like a warm hug on a plate. It’s my reliable crowd-pleaser and the reason I never stress about weekend breakfasts. Trust me, once you try this, you’ll have a new favorite for busy mornings and special gatherings alike!