Sheet Pan Eggs
Sheet Pan Eggs are made on a quarter sheet pan and done in 30 minutes or less. Made with fresh vegetables and goat cheese.
Servings: 6
Calories: 170kcal
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.
Video
Notes
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.
Nutrition
Calories: 170kcal | Carbohydrates: 3g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 317mg | Sodium: 365mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1151IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 2mg