I’m trying to be more mindful of eating breakfast every morning. I’ll be the first to admit that breakfast isn’t my favorite meal of the day until I made these Mediterranean sheet pan eggs! Oh MY! You guys, this recipe is SO easy to make and only requires 30 minutes of your time.
Ingredients Needed to Make Sheet Pan Eggs
- Large eggs – the main ingredient!
- Heavy whipping cream – it makes the eggs light and fluffy.
- Salt and freshly cracked black pepper
- Red onion
- 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.
- Grease a rimmed quarter sheet pan. Set aside.
- Preheat the oven to 350°F. 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 in a preheated oven for 15 to 20 minutes.
- Garnish with more goat cheese and dill before serving.
To make sandwiches
- There are a couple of ways you can cut the eggs. Using 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.
- Storage: Leftovers will store in an airtight container in the refrigerator for up to 4 days. Or in the freezer for up to 3 months. If you decide to freeze them, wrap them individually in foil first.
- 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.
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