Sheet Pan Eggs
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Sheet Pan Eggs are made on a quarter sheet pan and are cooked in 30 minutes or less. This mouth-watering recipe for Mediterranean sheet pan eggs is made with spinach, onion, goat cheese, roasted tomatoes, zucchini, and fresh herbs and spices, but can be customized to your liking. If you want to enhance your breakfast options, this is the recipe you need! It’s easy to serve, fancy enough for a holiday brunch, filling, and full of energy-packed veggies.
What are Sheet Pan Eggs?
Sheet pan eggs is a term for a dish made primarily of scrambled eggs. It’s cooked on a sheet pan in the oven. Sheet pan eggs can be cooked plain with eggs, some milk or cream, and salt & pepper, it can be made with veggies, cheese, and fresh herbs.
Why You’ll Love Sheet Pan Eggs
- Easy to make: Sheet pan eggs are easy to make. You can place them in the oven and focus on other things that are cooking.
- They look beautiful: These sheet pan eggs cook up so beautifully! The gorgeous, earthy colors of the vegetables and herbs make this look so appetizing.
- The fresh flavors: The tomatoes, herbs, onion, goat cheese, and other ingredients make a savory and unexpectedly delicious breakfast.
- It makes a lot: This batch of eggs can feed a crowd!
- You can serve it as-is or make sandwiches: The nature of sheet pan eggs is that they can be cut into squares and placed directly on bread or English muffins, or scooped with a serving spoon.
Ingredients Needed
- Large eggs – the main ingredient!
- Heavy whipping cream – it makes the eggs light and fluffy.
- Salt and freshly cracked black pepper
- Zucchini
- Red onion
- Spinach
- Goat cheese
- Sun-dried tomatoes in oil – make sure to drain the oil before adding it to the egg mixture.
- Fresh dill – I love the bright flavor it gives to the eggs and goat cheese.
- English muffins – optional if you would like to make sandwiches.
How to Make
STEP ONE: Preheat the oven and prep the pan. Preheat the oven to 350°F. Grease a rimmed quarter sheet pan with butter or a generous coating of cooking spray. Set aside.
STEP TWO: Blend the ingredients. In a large mixing bowl, whisk the eggs, heavy cream, salt, and black pepper together. Add in zucchini, red onions, spinach, goat cheese, sun-dried tomatoes, and dill. Stir to combine. Pour the egg mixture into a greased quarter sheet pan.
STEP THREE: Bake. Bake in a preheated oven for 15 to 20 minutes.
STEP FOUR: Serve. Serve hot with more goat cheese and dill sprinkled on top.
How to Make Sheet Pan Egg Sandwiches
Toast and butter your English muffins. Using a round cookie cutter or the rim of a drinking glass, cut 6 circles that are roughly the same size as English muffins. You can also cut the eggs into squares, it will work just as well.
Place the eggs on the English muffins and serve with mayo, lettuce, tomato, or just as-is for a healthy and delicious breakfast.
What can I serve with sheet pan eggs?
Sheet pan eggs are a lovely compliment to any breakfast or brunch. In fact, these are filling enough to work for lunch or dinner, too. If you want to serve them alongside other dishes, try:
- Toast or artisan bread
- Roasted veggies
- Roasted or pan-fried sliced potatoes or frozen hashbrowns
- Bacon, sausage, or other breakfast meats
- Salads, like this blackened chicken salad or this chicken avocado Caprese salad.
Recipe Notes
- Use an immersion blender to whip your eggs. It makes them incredibly light and fluffy. Just stop blending before you see froth or bubbles.
- You can lay your veggies and herbs in pretty shapes or patterns in your eggs to create a stunning design.
- Make sure your sheet pan has a significant rim! Don’t make the mistake of overfilling your pan.
- To get these easily into the oven, try this hack: Open your oven door and pull out the center rack. Set your greased pan on the rack and then pour your egg mixture into it. Gently slide the rack back into the oven. This saves you from spilling your eggs while you try to lift an egg-filled sheep pan!
Recipe Variations
There are as many ways to make sheet pan eggs as you can think of! Here are a few other options:
- Add cooked bacon or crumbled sausage
- Use thinly sliced cherry tomatoes and spinach
- Add sauteed peppers and onions
- Add mushrooms, peppers, and cooked ham
How to Store Leftover Sheet Pan Eggs
Leftovers will store in an airtight container in the refrigerator for up to 4 days. Or, you can freeze them for up to 3 months. If you decide to freeze them, wrap them individually in foil first, then place in an airtight container.
To Reheat: If frozen, thaw in the fridge overnight. Reheat in the oven at 350°F for 10 minutes, or in the microwave for 1 minute, until warmed through.
Vegetarian Sheet Pan Eggs
These sheet pan eggs are vegetarian! If you want them to be dairy-free, you can substitute the cream for about half the soy milk and omit the cheese.
Looking for more easy recipes? Give these a try:
- Sheet Pan Greek Chicken and Vegetables
- The BEST Eggplant Teriyaki
- Chicken Zoodle Soup
- Pan-Seared Salmon
Sheet Pan Eggs
Ingredients
- 10 large eggs
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ medium zucchini thinly sliced
- ½ small red onion thinly sliced
- 1 cup spinach roughly chopped
- ¼ cup crumbled goat cheese plus more for garnish
- ¼ cup sun-dried tomatoes in oil drained
- 1-2 tablespoons fresh dill chopped
- 6 English muffins optional
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Grease a rimmed quarter sheet pan. Set aside.
- Blend the ingredients. In a large mixing bowl, whisk the eggs, heavy cream, salt, and black pepper together. Add in zucchini, red onions, spinach, goat cheese, sun-dried tomatoes, and dill. Stir to combine. Pour the egg mixture into a greased quarter sheet pan.
- Bake. Bake in a preheated oven for 15 to 20 minutes.
- Serve. Serve hot with more goat cheese and dill.
To make sandwiches:
- Use a round cookie cutter or the rim of a drinking glass, cut 6 circles that are the same size as English muffins. Or you can cut the sheet pan eggs into 8 rectangles and eat them on English muffins that way.
Taste is very fresh and bright. I would suggest a quick sautee to cook the vegetables. The oven cook time isn’t enough to cook them and take the sharpness off of the onion.