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.
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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!
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.
- 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.
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:
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.
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.
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.
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!
Print
Sheet Pan Egg Bake with Cheddar and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Sheet Pan Eggs is a simple and versatile baked egg casserole made with eggs, half and half, cheese, and optional mix-ins like vegetables or meats. Baked in a rimmed sheet pan, this recipe is perfect for serving a large group with minimal effort and cleanup.
Ingredients
Main Ingredients
- 18 large eggs
- ¾ cup half and half
- 1 ½ teaspoon salt*
- ½ teaspoon black pepper
- 1 to 1 ½ cups grated cheddar cheese (sharp or medium)
Optional Mix-Ins
- 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
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the eggs evenly.
- Mix Eggs: Crack all 18 eggs into a large mixing bowl. Use a whisk to break the egg yolks and combine thoroughly.
- Add Dairy and Seasoning: Pour in ¾ cup half and half, then add 1 ½ teaspoon salt and ½ teaspoon black pepper. Whisk the mixture together until smooth.
- Incorporate Cheese and Mix-Ins: Stir in 1 to 1 ½ cups grated cheddar cheese and your choice of 2 to 3 cups of optional mix-ins. Alternatively, you may sprinkle the cheese over the eggs after pouring them into the pan.
- Prepare Baking Sheet: Spray a rimmed 18 by 13 by 1-inch baking sheet generously with non-stick cooking spray to prevent sticking.
- Pour Egg Mixture: Carefully pour the egg mixture into the prepared baking sheet. It’s helpful to do this step on the countertop near the oven to avoid spills.
- Bake: Transfer the pan to the oven and bake until the eggs are just barely cooked through in the center, about 25 minutes.
Notes
- Adjust salt to taste, especially if adding salty meats like bacon or ham which can reduce the need for extra salt.
- Nutrition estimates exclude optional mix-ins other than 1 cup cheddar cheese as these can vary greatly.
- Pictured variation includes 1 lb cooked and chopped bacon, 5 oz steamed spinach (dried), 1 ½ cups halved grape tomatoes, and 1 cup Swiss cheese as mix-ins.
- Optional mix-ins can include sautéed vegetables, various cooked meats, cheeses, and herbs or seasonings for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 210 mg
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