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 1/2 cups grated cheddar cheese (sharp or medium); 2 - 3 cups optional mix-ins such as sautéed vegetables (mushrooms, bell peppers, zucchini, broccoli, asparagus, red onion, green onion, spinach, fresh tomatoes); Cooked meats like bacon, ham, pork sausage or chorizo (12 to 16 oz); Additional cheeses like gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda, or parmesan; Seasonings: parsley, chives, paprika, onion powder, garlic powder, cayenne pepper

Imagine waking up to a warm, cheesy breakfast that's as easy as spilling eggs on a pan. That's exactly what you get with this Sheet Pan Egg Casserole with Cheese Recipe—fluffy, flavorful, and ready to feed a crowd without fuss.

A large rectangular frittata is shown in a metal baking tray, cut into 15 square pieces arranged in a 3 by 5 grid. The frittata has three main layers visually: a yellow egg base as the bottom layer, topped with scattered bright red cherry tomato halves, dark green spinach leaves, and brown cooked bacon pieces evenly spread across the surface. The texture of the eggs looks soft and slightly fluffy with shiny spots. The tray 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've made countless egg dishes, but this Sheet Pan Egg Casserole with Cheese Recipe always steals the spotlight. It’s one of those meals that feels indulgent but comes together in no time, perfect for busy mornings or brunch guests.

Effortless feeding of a crowd: One pan, no scrambling multiple batches, and enough to serve a family or a brunch party.
Customizable to the max: From veggies to meats and cheeses, you make it your own with whatever you have on hand.
Perfectly fluffy and cheesy: The combination of eggs and half-and-half with melty cheese creates a texture that’s dreamy and comforting.
Hands-off baking: Pour it, bake it, and walk away—minimal babysitting means you can prep other dishes or relax.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Egg Casserole with Cheese Recipe plays a key role: the eggs provide structure, half and half adds richness, salt and pepper balance flavors, and cheese brings that irresistible gooey factor. Plus, your choice of mix-ins adds personality and variety.

Flat lay of eighteen whole uncracked brown eggs arranged near a small white ceramic bowl of creamy half and half, a small white bowl filled with coarse salt, another with cracked black peppercorns, a simple white bowl heaped with shredded sharp cheddar cheese, a small white bowl containing fresh bright green baby spinach leaves, a small white bowl with halved ripe red grape tomatoes, a small white bowl holding chopped crispy cooked bacon pieces, all ingredients fresh and natural, perfectly symmetrical 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: The star ingredient, offering protein and that classic eggy flavor. Using large eggs works best for consistency.
Half and half: It makes the eggs tender and creamy without heaviness—milk alone won’t give you the same lush texture.
Salt and black pepper: Simple but crucial for seasoning. Just remember to adjust salt if your mix-ins are salty like bacon.
Cheddar cheese: Sharp or medium cheddar melts beautifully and adds a nutty zing that pairs perfectly with eggs.
Optional mix-ins: Whether it’s sautéed veggies or cooked meats, these add texture, color, and extra flavor layers. I love throwing in baby spinach and crispy bacon.

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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 often change up the mix-ins based on what’s fresh or what leftovers I want to use up. Sometimes spinach and mushroom, other times bacon and red bell pepper—it all works beautifully here. You really can’t go wrong customizing this casserole.

Vegetarian Variation: Sauté a medley of mushrooms, zucchini, and fresh tomatoes for a veggie-packed version that still feels hearty.
Meaty Upgrade: Adding cooked sausage or chopped ham takes this casserole to a new savory level — perfect for weekend brunch gatherings.
Cheese Swap: Try gouda or fontina for a creamier melt, or sprinkle on parmesan for a sharp punch.
Herb Boost: Fresh parsley, chives, or even a dash of smoked paprika can brighten or deepen the casserole's flavor depending on your mood.

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

Step 1: Whisk Your Eggs and Cream Together

I crack all 18 eggs into a large bowl and break the yolks with a whisk right away—that step helps get a uniform texture. Next, I add the half and half along with salt and pepper, whisking until the mixture looks smooth and slightly frothy. This ensures every bite ends up fluffy and creamy.

Step 2: Mix in Cheese and Your Favorite Extras

Here’s where the fun starts: I fold in the shredded cheddar and any pre-cooked mix-ins like sautéed spinach or crisp bacon bits. If you want, you can sprinkle cheese just on top after pouring eggs into the pan—both ways work. The cheese melts right into the egg base as it bakes, creating that gooey magic.

Step 3: Prep the Pan and Pour Gently

I always spray a rimmed 18x13-inch baking sheet generously with non-stick spray—this prevents sticking, especially important for eggs. Then, I pour the egg mixture carefully onto the pan, doing this step close to the oven so I don’t have to carry a full tray across the kitchen and risk spills. Trust me, that shortcut saves a little kitchen drama!

Step 4: Bake Low and Slow

Pop the pan into a 325°F oven and bake for about 20 to 25 minutes. Keep an eye on the center—it should be just set but still tender and moist. Overbaking turns it rubbery, so stop right when a gentle jiggle remains. Let it rest a few minutes before slicing; it firms up and makes cutting easier.

Top Tip

After making this Sheet Pan Egg Casserole with Cheese Recipe many times, I’ve learned that balancing your mix-ins and careful baking times make the biggest difference. Here are four tips I swear by for perfect results every time.

Non-stick Spray Is a Must: Spray the pan thoroughly to avoid any egg sticking, making cleanup a breeze.
Don’t Overbake: Baking just until the center is set keeps the casserole moist and avoids dryness—check it a few minutes early to be safe.
Pre-cook Mix-ins: Vegetables or meats should be cooked before adding to the eggs, preventing sogginess and ensuring flavor harmony.
Use a Rimmed Pan: A baking sheet with edges keeps the egg mixture contained and bakes evenly without risk of overflow.

How to Serve Sheet Pan Egg Casserole with Cheese Recipe

Garnishes

I love a sprinkle of fresh herbs like chives or flat-leaf parsley on top for a pop of green and brightness. A little dollop of sour cream or a drizzle of hot sauce also amps up the flavor, especially when serving brunch guests who like a bit of kick.

Side Dishes

This casserole pairs beautifully with crisp fruit salad or roasted potatoes. For a heartier meal, your favorite crusty bread or a light green salad complements all that cheesy richness perfectly.

Creative Ways to Present

For brunch parties, I’ve arranged the casserole squares on a wooden board surrounded by small bowls of salsa, avocado slices, and microgreens. It makes the table feel festive and lets guests personalize their plates with garnishes and sides.

Make Ahead and Storage

Storing Leftovers

After slicing, I transfer leftovers to an airtight container and store them in the fridge. They usually keep well for 3 to 4 days without losing much moisture or flavor, making for an easy grab-and-go breakfast or snack.

Freezing

I’ve frozen individual slices wrapped tightly in plastic wrap and then foil. When defrosted overnight in the fridge, they reheat well without becoming rubbery. Just remember to cool completely before freezing to maintain texture.

Reheating

I reheat leftovers in a toaster oven or regular oven at a low temperature to keep edges from drying out. Microwave works too if you’re in a hurry—just cover the piece to trap moisture.

Frequently Asked Questions:

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

Absolutely! Swap the half and half for a creamy plant-based milk like oat or cashew milk, and choose a dairy-free shredded cheese alternative. The texture will be slightly different but still delicious.

How do I know when the casserole is fully cooked?

The casserole is done when the center is just set but still jiggles slightly when you gently shake the pan. It will continue to cook as it rests, so avoid overbaking to keep it moist and tender.

Can I add raw vegetables directly to the egg mixture?

It's best to cook raw vegetables like mushrooms, onions, or peppers before adding them to the egg mixture. This prevents excess moisture that can make the casserole watery and ensures the veggies are nicely softened and flavorful.

How do I prevent the casserole from sticking to the pan?

Generous spraying of a rimmed baking sheet with non-stick cooking spray is key. Alternatively, you can line the pan with parchment paper, but I find a good coat of spray is easiest for even cooking and quick cleanup.

Final Thoughts

I keep coming back to this Sheet Pan Egg Casserole with Cheese Recipe because it strikes the perfect balance of simplicity and flavor. Whether you’re feeding a crowd or prepping ahead for busy mornings, it’s a reliable, crowd-pleasing dish that feels homemade and thoughtful. Give it a try—you might just find it becomes your go-to brunch hero like it did for me.