10-Minute Sheet Pan Eggs | Breakfast Casserole
The aroma of perfectly cooked eggs, crispy bacon, and melted cheese wafting from the oven is the ultimate morning motivator!
I still remember the first time I made this recipe on a chaotic Sunday morning, with my kids clamoring for breakfast and my husband rushing out the door – it saved the day!
It was a revelation – I couldn’t believe how easily I could feed my family a hot, satisfying breakfast in just 10 minutes! This 10-Minute Sheet Pan Eggs | Breakfast Casserole quickly became a cherished family favorite.
Why You’ll Love This 10-Minute Sheet Pan Eggs | Breakfast Casserole
- Beautiful, rustic presentation
- Rich, savory flavors
- Ready in just 10 minutes!
- Foolproof and easy to make
- Perfect for busy mornings or brunch
Ingredients You’ll Need
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced ham
- 1/2 cup milk
- Salt and pepper, to taste
- 2 tablespoons butter, melted
The eggs and bacon are the stars of the show here – their combination is pure breakfast magic! The cheese adds a creamy, velvety texture that binds everything together.
Expert Tips for the Best 10-Minute Sheet Pan Eggs | Breakfast Casserole
- Cook the bacon until crispy for the best texture
- Don’t overmix the eggs and vegetables
- Add a sprinkle of paprika for extra flavor
- Check for doneness by gently shaking the pan
- Make ahead and refrigerate overnight for an easy breakfast
Variations and Substitutions
Swap the bacon for sausage or prosciutto for a different flavor profile. Add some diced ham or spinach for extra protein and nutrients. Use gluten-free cheese for a gluten-free option.
How to Store and Reheat
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F for 5-7 minutes or until warmed through. Freeze for up to 2 months and reheat from frozen.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the casserole just before baking. You can also refrigerate the cooked casserole overnight and reheat it in the morning.
How do I know when the eggs are done?
The eggs are done when they’re set and slightly puffed. You can check for doneness by gently shaking the pan – if the eggs are still jiggly, bake for a few more minutes.
Can I serve this recipe for a crowd?
Absolutely! Simply multiply the ingredients and use a larger sheet pan. This recipe is perfect for brunch or breakfast gatherings.
I hope you love this recipe as much as my family does – give it a try and let me know what you think! Make it soon and enjoy the ooohs and ahhhs from your loved ones.
10-Minute Sheet Pan Eggs
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 400°F (200°C).
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2Line a 10×15-inch sheet pan with parchment paper or aluminum foil, leaving some overhang for easy cleanup.
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3In a large bowl, whisk together eggs, milk, salt, and pepper.
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4Add shredded cheddar cheese, diced onion, diced bell pepper, and diced ham to the bowl. Stir to combine.
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5Pour the egg mixture into the prepared sheet pan and smooth the top.
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6Drizzle melted butter over the top of the egg mixture.
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7Bake for 10-12 minutes or until the eggs are set.
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8Remove the sheet pan from the oven and let it cool for a few minutes.
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9Use the overhanging parchment paper or foil to lift the egg casserole onto a cutting board.
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10Cut the egg casserole into 6 equal pieces and serve warm.
