Contents
- 1 Why a Sheet Pan Breakfast Casserole Works for Crowds
- 2 Ingredients You’ll Need
- 3 How to Make the Sheet Pan Breakfast Casserole
- 4 Tips for Serving a Crowd
- 5 Variations for Every Taste
- 6 Make-Ahead Instructions
- 7 Reheating Guide
- 8 Common Mistakes to Avoid
- 9 Frequently Asked Questions
- 10 Why This Casserole is Perfect for Feeding a Crowd
When you’re hosting brunch, holidays, or large family gatherings, breakfast can often feel stressful. Enter the sheet pan breakfast casserole—a simple, one-pan solution that feeds a crowd with minimal effort. This casserole is packed with eggs, vegetables, cheese, and optional proteins, baked evenly on a single sheet pan and sliced into perfect portions for easy serving.
Not only is it convenient, but it also keeps everyone satisfied with a warm, hearty, and flavorful breakfast. Whether it’s a weekend brunch or a special occasion, this casserole allows you to spend less time in the kitchen and more time enjoying your guests.
Why a Sheet Pan Breakfast Casserole Works for Crowds
Sheet pan casseroles are ideal for large gatherings because they maximize space, minimize cleanup, and cook evenly. Here’s why this recipe stands out:
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Large-batch friendly: Perfect for feeding 8–12 people or more with one pan.
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Even baking: The sheet pan ensures all layers cook consistently.
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Simple assembly: Layer ingredients, pour eggs, and bake—no complicated steps.
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Customizable: Swap vegetables, cheese, or proteins to suit your crowd.
Ingredients You’ll Need
This sheet pan casserole uses simple, wholesome ingredients that are easy to find.
Base Ingredients
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12 large eggs: Creates a fluffy, custardy foundation.
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1½ cups whole milk: Adds creaminess to the egg mixture.
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1 teaspoon salt and ½ teaspoon black pepper: Enhances natural flavors.
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1 teaspoon garlic powder: Adds a subtle savory note.
Vegetables
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2 cups diced bell peppers (red, yellow, or orange): Sweet, colorful, and nutrient-rich.
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1½ cups chopped spinach: Adds fiber, vitamins, and a vibrant green color.
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1 cup diced onions: Adds sweetness and depth.
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2 cups diced cooked potatoes or sweet potatoes (optional): Hearty base for cold mornings or filling brunches.
Cheese
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2 cups shredded cheese (cheddar, mozzarella, or a mix): Melts evenly and adds richness.
Optional Protein Add-Ins
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1 cup cooked chicken, tofu, or turkey sausage (diced): Boosts protein content for staying full longer.
Pantry Staples
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Olive oil or nonstick spray for greasing the pan
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Optional herbs: parsley, chives, or thyme for garnish
How to Make the Sheet Pan Breakfast Casserole
Step 1: Prep Your Vegetables
Start by washing, peeling, and dicing your vegetables. Heat a skillet over medium heat with 1 tablespoon of olive oil. Sauté onions for 3–4 minutes until translucent, then add bell peppers and spinach. Cook until the spinach wilts and peppers are tender but still vibrant. Remove from heat and set aside.
If including potatoes, roast them lightly first for a golden, slightly crisp texture. This step ensures the potatoes are fully cooked and don’t make the casserole soggy.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder. Whisk until smooth and slightly frothy to incorporate air for a light, fluffy casserole.
Step 3: Assemble the Casserole on the Sheet Pan
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Preheat your oven to 375°F (190°C).
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Grease a 9×13-inch sheet pan or line it with parchment paper for easy cleanup.
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Spread the roasted potatoes evenly across the pan if using.
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Layer the sautéed vegetables evenly over the potatoes.
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Add any optional protein over the vegetable layer.
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Sprinkle 1½ cups of shredded cheese evenly over the top.
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Pour the egg mixture evenly across the entire pan.
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Top with the remaining ½ cup of shredded cheese.
Step 4: Bake to Perfection
Cover the sheet pan loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, until the eggs are set and the top is golden brown.
Check for doneness by inserting a knife into the center; it should come out clean. Let the casserole rest for 5–10 minutes before slicing. This allows it to firm up and makes it easier to serve in squares.
Tips for Serving a Crowd
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Even slicing: Use a sharp knife or a pizza cutter to divide the casserole into equal portions.
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Serving suggestions: Pair with fresh fruit, yogurt, or warm toast for a complete breakfast spread.
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Keep warm: Cover loosely with foil in a low oven (200°F/95°C) if serving buffet style.
Variations for Every Taste
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Vegetarian: Skip the optional meat and add mushrooms, zucchini, or tomatoes.
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Lower-carb: Replace potatoes with cauliflower florets or omit entirely.
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Cheese variations: Mix mozzarella and cheddar for meltiness and flavor, or use Swiss or pepper jack for a twist.
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Spicy version: Add diced jalapeños, a pinch of cayenne, or hot sauce to the egg mixture.
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Herb-infused: Fresh thyme, rosemary, or basil can add a fragrant and flavorful note.
Make-Ahead Instructions
This casserole is perfect for preparing in advance:
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Night-before prep: Assemble all ingredients on the sheet pan, cover tightly, and refrigerate overnight. Bake in the morning for a fresh, warm breakfast.
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Leftovers: Store cooled slices in an airtight container in the refrigerator for up to 4 days.
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Freezing: Wrap individual portions in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Guide
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Oven: Preheat to 350°F (175°C) and bake covered for 15–20 minutes until heated through.
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Microwave: Heat individual portions for 1–2 minutes, depending on your microwave’s power.
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Avoid overcooking: Reheating gently preserves the texture and prevents rubbery eggs.
Common Mistakes to Avoid
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Soggy vegetables: Always sauté or roast vegetables first to remove excess moisture.
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Overmixing eggs: Whisk only until combined; too much air can make the casserole rubbery.
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Skipping pre-cooked potatoes: Raw potatoes won’t cook evenly in the sheet pan.
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Overcrowding the pan: Keep layers even and don’t pile ingredients too thickly to ensure proper cooking.
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Not resting the casserole: Let it sit for 5–10 minutes after baking for easier slicing and serving.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain thoroughly to avoid excess moisture.
Q: How can I make this gluten-free?
A: Simply omit any bread or use a gluten-free alternative. Potatoes, vegetables, and eggs are naturally gluten-free.
Q: Can I make this without cheese?
A: Yes! Add herbs and spices for extra flavor if omitting cheese.
Q: How do I prevent the eggs from becoming rubbery?
A: Avoid overmixing and bake until just set. Eggs continue cooking slightly after removal from the oven.
Q: Can I add other proteins like chicken or tofu?
A: Absolutely! Cooked chicken, turkey sausage, or firm tofu all work beautifully.
Q: Can I double the recipe for a larger crowd?
A: Yes, use a larger sheet pan or two pans. Adjust baking time slightly and check for doneness with a knife.
Why This Casserole is Perfect for Feeding a Crowd
This sheet pan breakfast casserole combines convenience, flavor, and flexibility—ideal for family gatherings, holiday brunches, or weekend get-togethers. It allows you to prepare a large quantity of food in one dish, minimizing stress and cleanup.
The combination of fluffy eggs, sautéed vegetables, melted cheese, and optional proteins creates a satisfying, crowd-pleasing meal. Slice it into squares for easy serving, and you have a buffet-ready dish that everyone will love.
