Name: Sheet Pan Egg Bake with Cheddar and Veggies 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 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 bacon, ham, pork sausage, or chorizo (12 to 16 oz); Additional cheese varieties: gruyere, Monterey jack, Swiss, mozzarella, fontina, gouda, parmesan; Seasonings: parsley, chives, paprika, onion powder, garlic powder, cayenne pepper

There’s something undeniably cozy about waking up to a warm, nourishing breakfast that feels effortless to make. This Sheet Pan Egg Bake with Cheddar and Veggies Recipe steals the show with its golden, fluffy eggs loaded with melty cheddar and vibrant veggies—all baked together on one tray. It’s a total game changer for busy mornings or 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 Bake with Cheddar and Veggies Recipe
Top Tip
How to Serve Sheet Pan Egg Bake with Cheddar and Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Bake with Cheddar and Veggies Recipe

Why You'll Love This Recipe

I still remember the first time I made this sheet pan egg bake—it was for a lazy weekend brunch with friends, and everyone kept coming back for more. What makes it so amazing is how simple it is to customize and how incredibly satisfying the flavors are all baked together in one go.

One-Pan Convenience: You mix everything in one bowl and bake on a single sheet pan—less mess, less stress, and more time to enjoy your morning.
Versatility: You can toss in whatever veggies or meats you have on hand, making it an easy recipe to adapt to your fridge’s offerings.
Fluffy, Cheesy Goodness: The combination of eggs with sharp cheddar cheese creates a delightfully creamy texture that feels indulgent but is actually simple and wholesome.
Feeds a Crowd: It’s perfect for weekend gatherings or meal prep, serving about 20 slices, so no one is left hungry.

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

This recipe shines because each ingredient plays a vital part. The eggs provide a rich, protein-packed base, the half and half adds creaminess that elevates the texture, and cheddar pulls it all together with that classic melty cheesiness. Plus, the mix-ins bring freshness, color, and extra flavor.

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: Preferably farm-fresh or organic for the best flavor and texture; they’re the star of this dish.
Half and half: Adds richness without being too heavy; you can swap for whole milk if needed, but creaminess might be slightly reduced.
Salt & black pepper: Essential for seasoning; adjust salt depending on your mix-ins like bacon or ham.
Cheddar cheese: Sharp or medium cheddar works beautifully—grate it yourself for better melt and flavor.
Mix-ins: Vegetables like spinach, bell peppers, or tomatoes add freshness; meats like cooked bacon or ham bring savory depth; and you can mix up your cheese choices too for new twists.

📝

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

One thing I love about this Sheet Pan Egg Bake with Cheddar and Veggies Recipe is how forgiving and customizable it is. I often tweak it depending on what’s in season or what I’m craving—don’t hesitate to make it your own!

Vegetarian Option: Load it up with sautéed mushrooms, spinach, bell peppers, and tomatoes for a veggie-packed feast; it’s just as satisfying.
Meat Lover’s Version: I add crisped bacon and a handful of chopped ham, which gives such a wonderful smoky flavor that pairs beautifully with cheddar.
Spice It Up: Sprinkle in a pinch of cayenne pepper or smoked paprika for a little kick—trust me, it adds great warmth.
Dairy-Free Swap: Use a non-dairy milk thickened with a bit of nutritional yeast or dairy-free cheese for a tasty alternative.

Step-by-Step: How I Make Sheet Pan Egg Bake with Cheddar and Veggies Recipe

Step 1: Mix Your Base with Care

I always crack my 18 eggs into a large bowl, breaking the yolks gently before whisking until smooth and creamy. Adding half and half at this point makes the texture so much silkier. Then I season with salt and pepper—be mindful if you’re adding salty mix-ins like bacon to avoid over-salting.

Step 2: Stir in Cheese and Mix-ins

Next up, I fold in about a cup and a half of cheddar cheese along with any veggies or cooked meats I have prepped. Sometimes I like to reserve a little cheese to sprinkle on top for a golden, melty finish. Mixing everything evenly distributes all those flavors for every bite.

Step 3: Prepare and Pour into Pan

Spray a large rimmed sheet pan (around 18x13 inches) generously with non-stick spray to keep the eggs from sticking. Pour your mixture in carefully—this step is easier if you do it right near your oven so you don’t have to carry the pan far and risk spills.

Step 4: Bake and Watch Closely

Bake at 325°F for about 20 to 25 minutes. Keep an eye on it: you want the center to just set, not dry out. The edges should be lightly golden and the top a little puffed. Overbaking will make it rubbery, so start checking around 20 minutes.

Top Tip

From all my kitchen experiments making this Sheet Pan Egg Bake with Cheddar and Veggies Recipe, these tips have made the biggest difference. They’ll help you nail the perfect texture and flavor every time.

Whisk Eggs Thoroughly: This introduces air for a fluffier bake and ensures smooth texture without any egg white streaks.
Prep Mix-ins First: Cook any vegetables or meats that release moisture before adding—they won’t make your eggs watery this way.
Don’t Skip the Non-Stick Spray: Even a well-seasoned pan can cause sticking with eggs, so spray generously—your cleanup will thank you.
Check Early for Doneness: Each oven bakes a little differently; start checking around 20 minutes to avoid overcooking.

How to Serve Sheet Pan Egg Bake with Cheddar and Veggies Recipe

Garnishes

I love topping my slices with a sprinkle of fresh chopped chives or parsley for a pop of color and subtle oniony brightness. Sometimes I add a dollop of salsa or a slice of ripe avocado on the side to brighten things up even more.

Side Dishes

This bake pairs beautifully with some crusty toasted bread or a crispy hash brown on the side. You can also serve it with fresh fruit or a simple green salad to round out the meal without overpowering the flavors.

Creative Ways to Present

For a brunch gathering, I like cutting the bake into neat squares and arranging them on a wooden board with bowls of salsas, hot sauce, and sour cream for a DIY breakfast bar vibe. It’s fun, casual, and perfect for letting guests pick their favorites.

Make Ahead and Storage

Storing Leftovers

I usually let the bake cool completely, then cut it into portions and store in airtight containers in the fridge. It keeps beautifully for 3 to 4 days, making it a fantastic grab-and-go breakfast or snack throughout the week.

Freezing

This egg bake freezes really well. I wrap individual slices tightly in plastic wrap and foil, then freeze in a zip-top bag. When you pull them out, you can reheat from frozen or thaw overnight in the fridge for quicker warming.

Reheating

To keep the bake from drying out, I reheat in a low oven (around 300°F) for 10-15 minutes or microwave covered with a damp paper towel for 45-60 seconds. This keeps the eggs soft and the cheese melty like freshly baked.

Frequently Asked Questions:

Can I make this Sheet Pan Egg Bake with Cheddar and Veggies Recipe ahead of time?

Absolutely! You can prepare it the night before by mixing the eggs and ingredients, then refrigerate covered. Bake fresh in the morning for the best texture. Alternatively, bake it in advance and reheat slices when ready.

What vegetables are best in the egg bake?

Veggies that hold up well when baked like spinach, bell peppers, mushrooms, zucchini, and tomatoes work great. It’s best to sauté watery vegetables beforehand to avoid sogginess.

Can I use different cheese instead of cheddar?

Definitely! Cheddar is classic for its flavor and meltability, but Swiss, mozzarella, Monterey jack, or gouda make excellent variations depending on your preference.

How do I avoid overcooking the egg bake?

Monitoring the bake starting around 20 minutes is key—pull it out as soon as the center is set but still moist to avoid rubbery texture. Every oven varies, so checking early helps.

Final Thoughts

This Sheet Pan Egg Bake with Cheddar and Veggies Recipe has become a staple in my kitchen because it’s just so easy, flexible, and delicious every single time. Whether you’re preparing a fuss-free family breakfast or a brunch party, this recipe won’t disappoint. Give it a try, play around with your favorite mix-ins, and you might just find your new go-to morning treat.