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Mediterranean Sheet Pan Eggs from the Salt and Sprinkles food blog.

Mediterranean Sheet Pan Eggs

  • Author: Samantha Shue
  • Total Time: 30 minutes
  • Yield: 6 1x


Need a quick, healthy, and delicious breakfast? This recipe is for you! Sheet Pan Mediterranean Eggs are made on a quarter sheet pan and done in 30 minutes or less. Make breakfast the most important meal of your day!


  • 10 large eggs
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ 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
  • 12 tablespoons fresh dill, chopped
  • 6 English muffins


  1. Grease a rimmed quarter sheet pan. Set aside.
  2. Preheat the oven to 350°F. In a large mixing bowl, whisk the eggs, heavy cream, salt, and black pepper together.
  3. Add in zucchini, red onions, spinach, goat cheese, sun-dried tomatoes, and dill. Stir to combine.
  4. Pour the egg mixture into a greased quarter sheet pan.
  5. Bake in a preheated oven for 15 to 20 minutes.
  6. Garnish with more goat cheese and dill before serving.

To make sandwiches:

  1. 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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast

Keywords: breakfast sandwich, egg sandwich, sheet pan meal, sheet pan eggs, Mediterranean recipe