Name: Mediterranean Sheet Pan Eggs
Total time: PT1800.0S
Yield: 6
Ingredients: 10 Egg; 1 tablespoon Heavy Cream; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Ground Black Pepper; 1/2 Zucchini; 1/2 Red Onion; 1 cup Fresh Spinach; 1/4 cup Goat Cheese; 1/4 cup Sun-Dried Tomatoes in Olive Oil; 1 tablespoon Fresh Dill; 6 English Muffin

Love This Recipe?

Add to plan

Mediterranean Sheet Pan Eggs

Save

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Sheet pan eggs are the perfect solution for an easy and delicious breakfast. This recipe has Mediterranean flavors and the customizations are endless.

30MINS

Total Time

$4.50

Cost Per Serving

Ingredients

Servings

us / metric

Sponsored

Eggland's Best Classic Eggs

1 Tbsp

Heavy Cream

1/2 tsp

Kosher Salt

1/2 tsp

Ground Black Pepper

1/2

Zucchini, thinly sliced

1/2

Small Red Onion, thinly sliced

1 cup

Fresh Spinach, roughly chopped

1/4 cup

Crumbled Goat Cheese

plus more for garnish

1/4 cup

Sun-Dried Tomatoes in Olive Oil, drained

1 Tbsp

Fresh Dill, chopped

English Muffins

Nutrition Per Serving

VIEW ALL

Calories

309

Fat

14.1 g

Protein

17.3 g

Carbs

28.8 g

Author's 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.