Name: Sheet Pan Eggs 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 1/2 cups grated cheddar cheese (sharp or medium); 2 to 3 cups optional mix-ins (see notes for suggestions)

There’s something downright comforting about a warm, cheesy breakfast that you can prep in a snap. This Sheet Pan Eggs with Cheddar and Veggies Recipe hits just that note — fluffy eggs baked all at once with melty cheddar and your favorite veggies. It’s a total game-changer for feeding a crowd or meal prepping for the week ahead.

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

Why You'll Love This Recipe

I honestly can’t get enough of this Sheet Pan Eggs with Cheddar and Veggies Recipe — it feels like cheating because it’s so easy, but the results taste homemade and special every time. It’s one of those dishes that’s perfect for a lazy weekend brunch or anytime you want a satisfying, hands-off meal.

Effortless batch cooking: You bake the entire dish in one pan, which means less cleanup and more time to enjoy your coffee—and let’s be honest, who doesn’t want that?
Customizable to the max: Want it veggie-packed or loaded with bacon? You’ve got complete control to tailor it to your taste or what’s in your fridge.
Family and crowd-friendly: It makes a breakfast big enough for about 20 servings, so it’s fantastic for brunch parties, potlucks, or feeding a busy household.
Comfort food that’s still fresh: The combination of creamy eggs and sharp cheddar with the brightness of veggies is simply irresistible—perfect cozy vibes without being heavy.

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

Each ingredient in this sheet pan recipe has a special role. The eggs provide the base, while the half and half keeps them rich and creamy without being overly dense. Sharp cheddar adds flavor punch and melty texture, and the veggies bring freshness and balance. Plus, the optional add-ins let you mix it up every time.

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

Large eggs: The star of the show; make sure they’re fresh for the best flavor and fluffiness.
Half and half: Adds luscious creaminess without making the eggs too heavy or soggy.
Salt and black pepper: Essential for seasoning; adjust salt carefully if you’re adding salty meats like bacon.
Grated cheddar cheese: Sharp cheddar brings a wonderful tang and melts beautifully—feel free to experiment with medium cheddar for a milder taste.
Veggie mix-ins: Think sautéed mushrooms, bell peppers, spinach, tomatoes—whatever you love or have on hand to amp up nutrition and color.
Cooked meats (optional): Bacon, ham, or sausage add savory depth—you’ll want them pre-cooked since everything bakes together.

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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 recipe has become a canvas I love painting on. Sometimes I pile on sautéed spinach and mushrooms for a veggie-forward version, other times I can’t resist crispy bacon and green onions folded in. You can easily sneak in seasonal veggies or switch up the cheese—have fun making it yours!

Variation: One time, I added a pinch of smoked paprika and fresh chives; it gave the dish a subtle smoky, fresh note that was a hit with my brunch guests.
Diet-friendly options: Go dairy-free with almond milk cream substitutes and skip cheese or use nutritional yeast for a vegan twist.
Seasonal swaps: Fresh asparagus or roasted cherry tomatoes in spring, and hearty kale or bell peppers in fall make this recipe feel fresh year-round.

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

Step 1: Whisking up the perfect egg base

Start by cracking all 18 eggs into a large bowl. Use a whisk to break up the yolks and mix everything until uniform. Then add the half and half, salt, and black pepper. Whisk everything together gently but thoroughly—you want the mixture to be smooth with no streaks. This step is key for that silky, even texture across the pan.

Step 2: Stir in cheese and mix-ins

Once your egg base is ready, stir in the grated cheddar and any cooked or prepped vegetables and meats you want to add. Alternatively, if you prefer a cheese-topped finish, you can pour the eggs into the pan first and sprinkle cheese over the top. Both ways work great; I usually like it mixed in for even cheesy pockets.

Step 3: Prepare the sheet pan and bake

Spray a rimmed sheet pan (around 18x13 inches) thoroughly with non-stick spray. Carefully pour the egg mixture into the pan, smoothing it evenly. To avoid spills and keep things tidy, I like to pour the eggs on the countertop right near the oven for an easy transfer. Bake at 325°F (163°C) for about 20 to 25 minutes until the eggs are just set in the center—avoid overbaking to keep them tender and moist.

Top Tip

From my experience making this sheet pan eggs recipe countless times, a few simple tricks help you nail perfect results every time, whether you’re a beginner or a seasoned pro!

Even mixing: Whisk the eggs and half and half thoroughly but don’t overbeat—you want fluffy, not rubbery eggs.
Use a rimmed sheet pan: It prevents spills and helps the eggs bake evenly; flat pans can let the eggs overflow or cook unevenly.
Don’t overbake: Check at 20 minutes—eggs continue cooking a bit even after you pull them out, so aim for just-set in the middle.
Prep near the oven: Pouring and transferring quickly prevents messes—trust me, it saves cleanup and stress.

How to Serve Sheet Pan Eggs with Cheddar and Veggies Recipe

Garnishes

I love topping mine with fresh chopped herbs like parsley or chives—they brighten up the warm cheesy eggs really nicely. A dollop of sour cream or a quick drizzle of hot sauce adds a fun kick and creaminess depending on your mood. For extra texture, crispy bacon bits or a sprinkle of toasted nuts like pine nuts can be fabulous.

Side Dishes

This sheet pan eggs recipe is a star on its own but goes perfectly with crusty toast or warm English muffins. I often serve it alongside fresh fruit salad to balance the richness, or roasted potatoes for an all-around hearty brunch spread. Avocado slices or a simple green salad are also great to bring freshness.

Creative Ways to Present

For special occasions, I’ve cut the baked eggs into neat squares and arranged them on a pretty platter with colorful garnishes like edible flowers or microgreens. Sometimes I layer portions with toasted bagels and smoked salmon for an elevated brunch party feel. It’s a wonderful way to make the dish look festive but keeps the prep easy.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely, then cover tightly with foil or store in airtight containers in the fridge. They keep well for 3 to 4 days. When you’re ready for breakfast or a snack, just grab a piece, and you’re set.

Freezing

This recipe freezes beautifully—just portion it out, wrap tightly in plastic wrap and foil or use freezer-safe containers. It can last up to 2 months in the freezer. When you want to enjoy it, thaw overnight in the fridge for best texture.

Reheating

I reheat leftovers in the oven at 300°F (150°C) wrapped in foil to keep moisture in and avoid drying out. Usually takes about 10-15 minutes. Microwave reheating works too for convenience, but keep it covered and use short bursts to prevent rubbery eggs.

Frequently Asked Questions:

Can I use a different cheese besides cheddar in this Sheet Pan Eggs with Cheddar and Veggies Recipe?

Absolutely! While cheddar is classic for its sharp flavor and meltiness, other cheeses like Monterey Jack, Gruyere, mozzarella, or Swiss also work beautifully and add their own unique touch to the dish.

How do I prevent the eggs from becoming rubbery when baking on a sheet pan?

The key is to bake the eggs gently at a lower temperature (325°F) and avoid overcooking them. Check for doneness at around 20 minutes—the eggs should be just set but still moist. They will continue to cook a bit once out of the oven.

Can I prepare the mix-ins ahead of time?

Yes! Pre-cooking and chopping your veggies and meats ahead saves time. Sauté any veggies that release a lot of water and precook meats like bacon or sausage to ensure everything bakes perfectly without extra moisture or undercooked bits.

Is this Sheet Pan Eggs with Cheddar and Veggies Recipe gluten-free?

Definitely! This recipe contains no gluten ingredients, making it a perfect gluten-free breakfast or brunch option. Just be sure your mix-ins and cheeses haven’t been processed with any gluten-containing additives if you have serious sensitivities.

Final Thoughts

This Sheet Pan Eggs with Cheddar and Veggies Recipe holds a special place in my kitchen repertoire—it's the ultimate hands-off, comforting, and crowd-pleasing breakfast. I hope you find as much joy in making and sharing it as I do. Give it a try, and don’t be shy to personalize it with your favorite flavors; it’s so forgiving and endlessly adaptable. Trust me, once you’ve tried sheet pan eggs this way, it might just become your go-to breakfast staple too!