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 to 1 1/2 cups grated cheddar cheese (sharp or medium); 2 to 3 cups optional mix-ins such as sautéed 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; Cheeses including gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda, or parmesan; Seasonings such as parsley, chives, paprika, onion powder, garlic powder, or cayenne pepper

There’s something so comforting and straightforward about a warm, cheesy egg dish fresh from the oven, and this Sheet Pan Egg Bake with Cheddar and Veggies Recipe hits all those notes perfectly. It’s hands-off, customizable, and a total crowd-pleaser, making mornings (or anytime) a breeze to handle.

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 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

Every time I make this sheet pan egg bake, it reminds me why I keep coming back to it whenever I need a fuss-free, tasty breakfast or brunch. It’s not just about eggs and cheese; it’s the balance of flavors, textures, and how incredibly easy it is to throw everything together and pop it in the oven.

One-Pan Simplicity: Cleanup is minimal, which means you get to enjoy your meal without dreading the mess.
Versatility: Whether you want to sneak in some veggies or load it up with meats, it adapts beautifully to whatever you have on hand.
Perfect for Feeding a Crowd: With this size sheet pan recipe, you can easily serve 15 to 20 people — ideal for holidays or weekend brunch parties.
Turn-Key Meal Prep: Make it ahead, slice it up, and you’ve got breakfasts ready for several days — talk about convenience!

The image shows two stacked breakfast sandwiches on a white marbled surface. Each sandwich has three layers: the bottom and top are light brown toasted English muffins with a soft texture. Inside each muffin, there are two thick, yellow folded egg slices that look fluffy. Above the eggs, there is a rough-textured layer of green mashed avocado. The top layer inside the sandwich is bright red, smooth tomato slices. Part of another English muffin bottom is visible on the left side of the wooden surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Sheet Pan Egg Bake with Cheddar and Veggies Recipe is how simple and accessible they are, yet together they create layers of flavor and texture. Having good-quality eggs and sharp cheddar really makes a big difference, plus the veggies add a satisfying freshness and color.

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

Large eggs: The star of the show, eggs bind all the ingredients together and provide that rich, custardy base.
Half and half: Adds creaminess without weighing down the dish like heavy cream might.
Salt and black pepper: Essential seasoning to lift all the flavors without overpowering the other ingredients.
Grated cheddar cheese: Cheddar brings sharp, indulgent flavor and melts beautifully into the eggs for that classic comforting feel.
Vegetable mix-ins: Sautéed mushrooms, colorful bell peppers, spinach, and tomatoes add brightness and texture — plus a pop of nutrients!
Cooked meats (optional): Bacon, ham, or sausage bring a savory, salty edge if you want to make it heartier.

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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

This is where I really encourage you to have fun! I usually switch up my mix-ins based on the season or what’s left in the fridge. Sometimes I go super veggie-heavy, while other times I toss in loads of bacon or sausage for extra indulgence.

Variation: One of my favorite twists is adding a sprinkle of smoked paprika and some fresh chives on top before baking — it amps up the flavor and adds a subtle kick I adore.
Dietary tweaks: Use dairy-free cheese and almond milk instead of half and half to make it vegan-friendly (just add a flax egg mixture to help it set).
Seasonal swaps: Swap bell peppers for roasted sweet potatoes in the fall or fresh asparagus tips in spring for seasonal flair.

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

Step 1: Whisk and Season the Eggs

Start by cracking 18 large eggs into a big mixing bowl. I like to break up the yolks right away with my whisk to get a uniform mixture. Then add ¾ cup of half and half, about 1 ½ teaspoons salt (adjust if you’re using salty meats), and ½ teaspoon black pepper. Whisk everything until it’s smooth and slightly frothy — this helps the bake come out light and fluffy.

Step 2: Stir in Cheese and Veggies

Next, mix in 1 to 1 ½ cups grated cheddar cheese along with your prepped veggies or cooked meat. I find sautéing harder veggies like mushrooms or bell peppers before adding gives a much better texture and tones down moisture so the bake doesn’t get soggy.

Step 3: Prepare Your Sheet Pan

Grab a rimmed 18 by 13 by 1-inch baking sheet and spray it generously with non-stick cooking spray. Don’t skimp here — it really helps the eggs release cleanly after baking.

Step 4: Bake and Watch Closely

Pour your egg mixture evenly into the prepared pan. To avoid spills, I find it easiest to do this right next to my oven. Then slide it in at 325°F (about 160°C) and let it bake for 20 to 25 minutes. You want the eggs to be just set in the middle, not dry or rubbery. A gentle jiggle in the pan will tell you when it’s done — no liquid egg but still slightly wobbly.

Top Tip

From making this egg bake dozens of times, I’ve learned a few tricks that really make the difference between good and great.

Pre-cook your veggies: Sauté firmer veggies until just tender to prevent extra water from seeping into the bake and making it soggy.
Use fresh eggs: Fresher eggs give you a better texture and flavor, so don’t use eggs that are borderline old.
Don’t overbake: The bake will continue to cook a little after removing from the oven, so pull it out when it’s just set to avoid dryness.
Let it rest: Give it 5 to 10 minutes after baking before slicing — this step helps everything set nicely and makes cutting easier.

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

Garnishes

I almost always finish mine with a scattering of freshly chopped chives or parsley — they add a fresh, herbaceous note that cuts through the rich cheese. Sometimes I also sprinkle on a little extra sharp cheddar right after baking while it’s still warm for that melty, cheesy crunch on top.

Side Dishes

This egg bake pairs beautifully with roasted breakfast potatoes or a crisp green salad for a lighter meal. On chillier days, I love serving it alongside some buttered toast or crusty bread to soak up every last bit.

Creative Ways to Present

For brunch parties, I spread the slices out on a large platter, garnish with herbs and halved cherry tomatoes, and serve with little ramekins of hot sauce or salsa on the side. It’s pretty enough to wow guests and super easy to serve buffet-style.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for 3 to 4 days. The key is to let the bake cool completely before covering, so you avoid condensation that makes it watery.

Freezing

This recipe freezes beautifully. I slice it into portions, wrap each tightly in plastic wrap, then foil, and pop them in the freezer. When I’m ready, I thaw overnight in the fridge. It’s a game-changer for busy mornings.

Reheating

To reheat, I like to pop individual slices in the oven at 350°F (175°C) for about 10 minutes or until heated through. Microwaving works too, but the oven helps keep the edges from turning rubbery.

Frequently Asked Questions:

Can I use other cheeses besides cheddar in the Sheet Pan Egg Bake with Cheddar and Veggies Recipe?

Absolutely! This recipe is very flexible. Cheeses like Swiss, Monterey Jack, mozzarella, or gouda work well and each adds its own unique flavor. Just be sure to use a cheese that melts nicely.

How do I know when the Sheet Pan Egg Bake with Cheddar and Veggies Recipe is fully cooked?

The bake is done when the eggs are just set — meaning no liquid egg remains and the center is firm but still slightly jiggly. You can gently shake the pan to check. Overbaking can make it tough, so keep an eye near the 20-minute mark.

Can I prepare the Sheet Pan Egg Bake with Cheddar and Veggies Recipe ahead of time?

Definitely! You can assemble the egg mixture and pour it into the pan, then cover and refrigerate overnight. When ready, bake it fresh the next morning. This makes busy mornings so much easier.

What are some good mix-in ideas for the Sheet Pan Egg Bake with Cheddar and Veggies Recipe?

Try sautéed mushrooms, chopped bell peppers, spinach, steamed asparagus, cooked bacon or sausage, diced tomatoes, and fresh herbs like parsley or chives. Combining different textures and flavors keeps the bake exciting and delicious.

Final Thoughts

This Sheet Pan Egg Bake with Cheddar and Veggies Recipe holds a special place in my kitchen routine because it’s so reliably delicious and simple. It’s like my morning go-to buddy that never lets me down and always brings smiles around the table. You’re going to love how flexible it is and how easily you can tailor it to your tastes — I can’t wait for you to try it and make it your own!