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); 2 to 3 cups mix-ins such as sautéed vegetables (mushrooms, 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; 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 incredibly comforting about a big batch breakfast that’s easy to make and feeds a crowd. This Sheet Pan Egg Bake with Cheddar Recipe is my go-to for busy mornings when I want something hearty, cheesy, and totally hands-off once it’s in the oven. Plus, it’s endlessly customizable, which makes it even better.

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

I’ve made this sheet pan egg bake at least a dozen times for everything from weekend brunches to holiday breakfasts, and it never disappoints. It’s easy, forgiving, and downright delicious every single time.

Big Batch Friendly: Perfect for feeding a crowd or meal prepping for the week ahead without any fuss.
Customizable Mix-Ins: Whether you're veggie-forward or love a meaty bite, it’s easy to tailor.
Hands-Off Baking: Once it’s in the oven, you can relax or focus on other breakfast dishes.
Melty Cheddar Goodness: The sharp cheddar adds just the right amount of cheesy flavor that everyone raves about.

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

All the ingredients here combine to create a fluffy, cheesy, and satisfying egg bake that’s easy to slice and serve. Here’s why each one matters, plus a little heads-up on what to look for at the store.

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 show; fresh large eggs give you the best texture and flavor.
Half and half: Adds creaminess so the eggs bake up tender, but not rubbery.
Salt & Pepper: Basic seasoning that brings out the natural flavors—adjust salt based on your mix-ins.
Cheddar Cheese: Sharp or medium cheddar melts beautifully and lends a rich, tangy flavor.
Mix-ins (optional): Think sautéed veggies or cooked meats—these add texture, flavor, and personality to the bake.

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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 best parts of this Sheet Pan Egg Bake with Cheddar Recipe is how you can make it truly yours. I love switching up the veggies or adding whatever cheese I have on hand to keep it exciting.

Vegetarian version: I often toss in sautéed mushrooms, spinach, and roasted red peppers to keep the bake colorful and fresh.
Meaty twist: Crispy bacon or diced ham work wonders here—you’ll get a smoky, savory punch.
Cheese blend: Mixing in mozzarella or Swiss with cheddar makes it extra melty and rich.
Spicy kick: Add paprika, cayenne, or chili flakes if you want to wake up your taste buds.

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

Step 1: Whisk It All Together

Start by cracking 18 large eggs into a big mixing bowl. I like to whisk the yolks and whites together until well blended—that way, the texture is uniform and fluffy. Then, stir in ¾ cup of half and half, salt, and pepper. This combo gives you creamy eggs without feeling too heavy.

Step 2: Cheese & Mix-In Time

Next, fold in about 1 to 1 ½ cups of grated cheddar cheese—sharp cheddar has my heart, but feel free to experiment. If you’re adding mix-ins like cooked bacon, sautéed spinach, or tomatoes, stir those in now. If you prefer, sprinkle cheese on top instead for a golden, melty crust.

Step 3: Prep the Pan & Pour

Spray a large rimmed baking sheet (about 18 by 13 inches) generously with non-stick cooking spray—this helps the egg bake release easily. Pour your egg mixture into the pan and gently spread it out evenly. Here’s a tip: do this on your countertop close to the oven to avoid spills when transferring.

Step 4: Bake Until Just Set

Bake in a 325°F oven for 20 to 25 minutes until the eggs are just set in the center. You’re looking for a little jiggle, not a liquid puddle. This slow bake keeps the eggs soft and tender without drying out.

Top Tip

Over the years, I’ve learned a few things that make this sheet pan egg bake an absolute winner every time. Here’s what I’ve found really helps with consistency and flavor.

Use a rimmed baking sheet: It keeps the eggs from spilling over, and gives you nice even cooking.
Don’t overbake: Pull it out while the center still has a slight jiggle—it will finish cooking with residual heat and avoid dryness.
Mix-ins at room temp: If you’re adding cooked meats or veggies, let them cool before stirring in to prevent the eggs from cooking prematurely.
Cheese is key: Sharp cheddar delivers the flavor punch; I never skip it since it melts beautifully and keeps the bake luscious.

How to Serve Sheet Pan Egg Bake with Cheddar Recipe

Garnishes

I like to sprinkle chopped fresh chives or parsley on top after baking—it adds a pop of color and a fresh herbal note that brightens the whole dish. A dash of hot sauce on the side never hurts either.

Side Dishes

This bake pairs perfectly with crispy breakfast potatoes or a fresh fruit salad to balance the richness. On busy mornings, I serve it alongside toasted artisan bread and seasonal berries and everyone digs right in.

Creative Ways to Present

For special occasions, I’ve baked this in cupcake tins for individual servings, then topped each with a little dollop of sour cream and smoked paprika for a fancy brunch feel. Makes for a fun, grab-and-go option your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually slice the leftover egg bake into squares, let them cool completely, and store in an airtight container in the fridge. It keeps well for up to 4 days and tastes great cold or reheated.

Freezing

Freezing works surprisingly well! I wrap individual slices tightly in plastic wrap and pop them into a freezer bag. They thaw quickly overnight in the fridge and reheat perfectly for a quick breakfast fix.

Reheating

To keep the edges from getting too tough, I reheat leftovers gently in the microwave with a damp paper towel over the top. Or better yet, pop them in a toaster oven for 5–7 minutes until warmed through with a slightly crisp edge.

Frequently Asked Questions:

Can I prepare this egg bake the night before?

Absolutely! You can mix everything the night before and store it covered in the fridge. Pour it into the pan and bake in the morning—just add a few extra minutes to the baking time since it’s cold from the fridge.

What’s the best way to avoid rubbery eggs?

Baking low and slow at 325°F and pulling the bake out while the center still jiggles helps keep the eggs tender. Avoid overbaking since eggs carry residual heat well.

Can I use milk instead of half and half?

Yes, you can substitute milk for half and half to cut calories. Just know the bake might be slightly less creamy but will still be delicious.

What are some good mix-ins to try?

Sautéed mushrooms, spinach, bell peppers, cooked bacon, ham, sausage, and different cheeses like mozzarella or Swiss are all fantastic choices. Fresh herbs and seasonings like parsley, chives, or paprika enhance flavor too.

Final Thoughts

This Sheet Pan Egg Bake with Cheddar Recipe has become a staple in my kitchen because it’s easy, adaptable, and such a crowd-pleaser. Honestly, it’s a relief to have a reliable breakfast that looks impressive but demands minimal effort. Give it a try—I’m confident it’ll win a regular spot at your table, too!