Name: Sheet Pan Egg Bake with Cheddar 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); Vegetables such as sautéed mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, or fresh tomatoes; Cooked meats such as 12 to 16 oz bacon, ham, pork sausage, or chorizo; Additional cheeses like gruyere, Monterey jack, Swiss, mozzarella, fontina, gouda, or parmesan; Seasonings such as parsley, chives, paprika, onion powder, garlic powder, or cayenne pepper

There's something undeniably satisfying about a warm, cheesy breakfast that's effortless to make—and that's exactly why I adore this Sheet Pan Egg Bake with Cheddar Recipe. It’s a simple crowd-pleaser loaded with flavor and perfect for feeding a hungry crew or prepping breakfast ahead of time.

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 Recipe
Top Tip
How to Serve Sheet Pan Egg Bake with Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Bake with Cheddar Recipe

Why You'll Love This Recipe

This sheet pan egg bake quickly became a staple in my weekend routine—and I think it will in yours. It’s one of those recipes that feels homemade but requires almost zero babysitting. Plus, it’s endlessly customizable, so you can make it your own every time.

Batch-Friendly: Makes a large portion all at once, perfect for meal prep or a big family brunch.
Customizable: Mix and match veggies, meats, or cheeses according to your tastes and pantry staples.
Hands-Off Cooking: Toss it all together and let the oven do the work—no constant stirring necessary.
Delicious and Nutritious: Packed with protein and veggies (if you like), it’s a wholesome way to start your day.

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

Getting the right ingredients really makes this Sheet Pan Egg Bake with Cheddar Recipe shine. I love how the creamy half and half blends with eggs for softness, and that sharp cheddar cheese brings a punch of flavor throughout. Plus, choosing fresh, vibrant mix-ins amps up texture and taste.

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

Eggs: The star of the dish, they hold everything together and provide that fluffy, custardy base.
Half and Half: Adds creaminess without overpowering the eggs, making the bake tender and smooth.
Salt and Black Pepper: Simple seasoning to enhance all the flavors; adjust salt depending on salty mix-ins.
Cheddar Cheese: Sharp or medium works—this cheese adds a rich, melty layer of deliciousness.
Mix-ins: Vegetables like spinach or tomatoes, cooked meats like bacon, or other cheeses to make it your own.

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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

One of the joys of this Sheet Pan Egg Bake with Cheddar Recipe is how adaptable it is. I often change mix-ins depending on what’s fresh or what leftovers need using up. You can swap cheeses or add different herbs—I like throwing in a little paprika or fresh chives for extra zing.

Vegetarian Version: I've loved using sautéed mushrooms, spinach, and red peppers, which make it hearty without meat.
Meat Lover’s Twist: Crispy bacon or cooked sausage adds savory depth; just dial back on added salt.
Seasonal Flair: In summer, fresh tomatoes and basil turn it bright; in fall, try roasted squash or kale.

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

Step 1: Whisk Eggs and Creamy Ingredients

Start by cracking all those eggs into a big mixing bowl. Break up the yolks gently with a whisk, then add the half and half along with salt and pepper. Whisk it all together really well so the mixture is smooth and homogenous—this little step ensures your bake is custardy throughout with no lumps or streaks.

Step 2: Stir in Cheese and Mix-Ins

Next, stir in your grated cheddar cheese along with any cooked veggies or meats you've prepared. If you prefer, you can sprinkle some cheese on top instead—but mixing it in gives melty pockets of cheesy goodness right through the bake.

Step 3: Prepare Your Sheet Pan

Be sure to spray an 18x13-inch rimmed baking sheet liberally with non-stick cooking spray. I find this makes cleanup so much easier and prevents the egg bake from sticking—trust me, you’ll be glad you did this!

Step 4: Pour and Bake

Carefully pour the egg mixture into the prepared pan. A little tip: do this prep right next to your oven—no long walks carrying a slippery pan to avoid spills! Bake at 325°F for about 20 to 25 minutes, just until the eggs are set but still slightly soft in the center. This timing keeps it perfectly tender and avoids overcooking.

Top Tip

From my many mornings making this dish, I’ve gathered a few tricks that really make a difference. These tips help you get that perfect texture and flavor without stress.

Don’t Overbeat the Eggs: Whisk until combined but don’t foam them up—that keeps the bake dense and creamy instead of airy.
Mix-ins Should Be Pre-Cooked: Raw veggies or meats add moisture and change the cooking time, so I always sauté or cook them first.
Use a Rimmed Sheet Pan: It keeps everything contained since this mixture is quite liquid before baking.
Check Early for Doneness: Start peeking at 18 minutes to avoid drying out—eggs should bounce back slightly to a gentle touch.

How to Serve Sheet Pan Egg Bake with Cheddar Recipe

Garnishes

I like to top the fresh slices with chopped fresh herbs like parsley or chives—they add vibrant color and a fresh contrast to the cheesy eggs. A little dollop of sour cream or a dash of hot sauce can also make it feel special.

Side Dishes

To round out the meal, I often serve this with a simple arugula salad dressed with lemon juice or some roasted potatoes on the side. For brunch gatherings, a basket of warm crusty bread or English muffins always goes down well.

Creative Ways to Present

If I’m making this for a special occasion, I’ll cut the egg bake into neat squares and arrange them on a big wooden board with colorful dips, fruit platters, and some avocado slices. It instantly elevates the vibe and makes everyone feel like it’s a treat.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully and still tastes fresh—sometimes I add a sprinkle of extra cheese on top when reheating to revive that melty goodness.

Freezing

This bake freezes wonderfully. Slice it into portions and wrap them tightly in plastic wrap and foil, then freeze for up to three months. When you're ready, thaw overnight in the fridge before reheating.

Reheating

I prefer to reheat individual portions in the microwave for 1 to 2 minutes, checking halfway through. If you want to keep the edges crispy, a quick 5-minute spin in a 350°F oven works like a charm.

Frequently Asked Questions:

Can I use milk instead of half and half?

Yes, you can substitute milk, but half and half gives the eggs a richer, creamier texture. Whole milk is a better alternative than skim.

What mix-ins work best with this egg bake?

Cooked vegetables like spinach, mushrooms, or peppers work well. Meats such as bacon, ham, or sausage add flavor. Just make sure all mix-ins are cooked through and well-drained to avoid sogginess.

Can I make this egg bake gluten-free?

Absolutely! This Sheet Pan Egg Bake with Cheddar Recipe is naturally gluten-free, as it contains no flour or gluten-based ingredients. Just double-check your mix-ins for any gluten-containing fillers.

How do I know when the egg bake is done?

The bake should be set around the edges and slightly firm in the center but still a bit jiggly when gently shaken. It will continue to firm up after removing from the oven, so avoid overbaking to keep a moist texture.

Final Thoughts

This Sheet Pan Egg Bake with Cheddar Recipe has become a trusted friend when I want an easy, delicious, and crowd-pleasing meal. I’m confident you’ll appreciate its versatility and simplicity as much as I do. Give it a try next time you want to keep breakfast stress-free but satisfying—you won’t regret it!