Name: Sheet Pan Egg Bake with Cheese 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 assorted sautéed or steamed veggies (such as mushrooms, red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, or fresh tomatoes); 12 to 16 oz cooked meats (such as bacon, ham, pork sausage, or chorizo); Additional cheeses like gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda, or parmesan; Herbs and seasonings (parsley, chives, paprika, onion powder, garlic powder, cayenne pepper)

There’s something so effortlessly satisfying about a big batch breakfast you can pop in the oven and forget about until it’s perfectly set and golden. That’s exactly why this Sheet Pan Egg Bake with Cheese and Veggies Recipe has become one of my go-to weekend classics — it’s creamy, cheesy, packed with veggies, and makes your kitchen smell amazing.

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

Why You'll Love This Recipe

I honestly didn’t realize how much I’d fall for this egg bake until I made it for a brunch with friends and everyone kept going back for seconds. The balance of fluffy eggs, melty cheese, and fresh veggies just hits that sweet spot between comfort food and something wholesome.

Simple, One-Pan Wonder: You throw everything on a sheet pan, and it effortlessly cooks to creamy, fluffy perfection with zero stress.
Flexibility: Veggies, meats, and cheeses can all be swapped to suit whatever’s in your fridge or your cravings.
Feeds a Crowd: With its large size, it’s great for hosting, meal prepping, or family breakfasts without having to make several batches.
Great Texture and Taste: The mix of sharp cheddar and veggies gives just the right balance of savory, cheesy, and fresh in every bite.

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

Every ingredient in this Sheet Pan Egg Bake with Cheese and Veggies Recipe plays a role in delivering that irresistibly creamy yet fluffy texture with balanced flavor. Plus, you can rely on staple ingredients and seasonal produce to keep it fresh and budget-friendly.

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

Eggs: The star of the show, providing protein and structure. Fresh eggs produce the best texture.
Half and half: Adds creaminess without making the bake too dense, perfect for that tender finish.
Salt and pepper: Essential for seasoning, but adjust salt depending on your mix-ins, especially if you’re adding something salty like bacon.
Cheddar cheese: Gives that melty, sharp bite that brings richness and a slight tang to the dish. Feel free to experiment with other cheeses too!
Mix-in veggies: Think spinach, mushrooms, or tomatoes – they add moisture, flavor, and color to keep things interesting.
Cooked meats (optional): Like bacon or sausage for a smoky, savory kick.

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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

I love tweaking this recipe depending on the season or what leftovers I need to use up. The Sheet Pan Egg Bake with Cheese and Veggies Recipe is so forgiving—it’s like a canvas for whatever flavors you’re in the mood for.

Vegetarian Variation: Swap meat for extra hearty veggies like roasted mushrooms, zucchini, or asparagus. I once made it with red peppers and fresh herbs that gave each bite a garden freshness that was a hit with everyone.
Spicy Kick: Adding cayenne or diced jalapeño peppers upgrades the flavor punch if you like a little heat.
Cheese Swap: Try Swiss or fontina instead of cheddar for a milder, nuttier profile.
Herb Boost: Fresh parsley, chives, or thyme sprinkled in right before baking adds a burst of flavor without overpowering the eggs.

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

Step 1: Whisking Up the Perfect Egg Base

Start by cracking all your eggs into a large mixing bowl—18 eggs can feel like a lot, but trust me, this makes a beautiful, generous bake. Break those yolks with your whisk and mix until the color is even. Adding the half and half now is key for that lovely creamy texture I mentioned. Sprinkle in salt and pepper, then whisk again to combine everything smoothly. This step guarantees a tender, evenly cooked egg bake.

Step 2: Tossing in Cheese and Veggies

Now stir in your grated cheddar—about a cup or more depending on how cheesy you want it—along with your prepped veggies and cooked meats. I like steaming spinach until it's just wilted and drying it well first so the bake doesn’t get watery. For meats, crispy bacon chopped small adds a smoky punch. If you want a cheesier crust, sprinkle some extra cheddar on top after pouring the eggs into the pan.

Step 3: Pour and Prep Your Baking Sheet

Make sure to spray your rimmed 18x13 inch baking sheet liberally with non-stick spray so nothing sticks—clean-up is way nicer this way! Then carefully pour your egg mixture in. Here’s a trick: do this step on the countertop right next to your oven. It makes transferring the full pan less nerve-wracking, and you avoid spills.

Step 4: Bake Until Just Set

Slide the pan into your preheated 325°F oven and bake for about 20 to 25 minutes. You’re looking for the center to be just barely cooked — it’ll continue to set a bit as it cools, so don’t wait until it’s completely firm or it might dry out. The edges should be lightly golden, and the top should spring back when gently pressed.

Top Tip

From my experience, this recipe truly shines when you pay attention to moisture control and timing. Here are the tips that saved me from soggy or rubbery egg bakes more than once.

Dry Your Veggies: Steam or sauté veggies like spinach or mushrooms and then pat them dry. Waterlogged veggies release moisture, which can make the bake watery.
Don’t Overbake: Check the bake at 20 minutes and trust your eyes and gentle poke tests over the timer. Leaving it a few minutes too long will toughen the eggs.
Use a Rimmed Sheet Pan: This prevents any spillage and gives you nice evenly cooked edges.
Mix-ins First: Incorporate cheeses and veggies into the egg mixture so everything cooks evenly and blends together beautifully.

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

Garnishes

I’m all about fresh garnishes that add brightness and a little texture contrast. A sprinkle of chopped fresh parsley or chives brightens up the richness, and a dash of hot sauce or salsa on the side gives a fun zing. Sometimes, I add a dollop of sour cream or Greek yogurt for creaminess and tang.

Side Dishes

For a complete meal, I love pairing this bake with a crisp green salad or roasted breakfast potatoes. On brunch days, a side of fresh fruit or toasted sourdough with butter rounds it out perfectly. It’s those little extras that make it feel special.

Creative Ways to Present

For holidays or a brunch party, I’ve cut the egg bake into perfect square bites and served them on a pretty platter with colorful toothpicks. It makes a nice finger food! Another time, I layered it in a clear casserole dish showing off the layers of eggs, cheese, and veggies — everyone loved how homey it looked.

Make Ahead and Storage

Storing Leftovers

I usually cool any leftovers completely before storing them in an airtight container in the fridge. They stay fresh and tasty for 3-4 days, making quick breakfasts or snacks a breeze.

Freezing

This egg bake freezes well, which is a game changer for busy weeks. I cut it into squares, wrap each piece tightly in plastic wrap, then place them in a freezer bag. When you want one, just pop it in the fridge overnight to thaw.

Reheating

Reheat slices in a microwave for about 60-90 seconds or in a 350°F oven covered with foil to keep moisture, which helps keep the eggs soft and the cheese melty. Just avoid overcooking, or they can dry out.

Frequently Asked Questions:

Can I use different types of cheese in this Sheet Pan Egg Bake with Cheese and Veggies Recipe?

Absolutely! This recipe is super flexible. You can swap cheddar for Swiss, mozzarella, gruyere, or even a mix of cheeses depending on what you like or have on hand.

How do I prevent the Sheet Pan Egg Bake from becoming watery?

To avoid watery eggs, make sure to dry your veggies thoroughly before adding them. Sautéing or steaming and then patting dry your greens or mushrooms helps a lot. Also, avoid adding extra liquid beyond what's in the recipe.

Can I prepare the Sheet Pan Egg Bake with Cheese and Veggies Recipe the night before?

Yes! You can prep it the night before by assembling the mixture in the pan, covering it tightly with foil, and refrigerating it. Bake it fresh the next morning, but you might need to add a few extra minutes to the baking time since the eggs will be cold.

What mix-ins work best for the Sheet Pan Egg Bake?

The best mix-ins are a balance of sautéed or steamed vegetables, cooked meats like bacon or sausage, and a good melty cheese. Avoid watery raw veggies unless pre-cooked and dried. Herbs and spices can enhance the flavor without adding moisture.

Final Thoughts

This Sheet Pan Egg Bake with Cheese and Veggies Recipe has become a staple in my kitchen for good reason. It’s simple, customizable, and always turns out deliciously creamy and comforting. I love how it lets you feed a crowd or meal prep with minimal fuss. You’ll enjoy how easy it is to make ahead and how great it tastes any time of day. I can’t recommend giving this one a try enough - it’s like the warm hug your morning needs.