Craving a vibrant, easy breakfast? Look no further than these Sheet Pan Eggs! Farmhouse Eggs® bask alongside sun-kissed zucchini, fiery red onion, and earthy spinach, all drizzled with creamy goat cheese and bursting with sun-dried tomato flavor. A whisper of dill adds a fresh touch, while fluffy English muffins await to sop up all the golden deliciousness. This one-pan wonder is ready in under 30 minutes, making it perfect for hectic mornings or lazy weekend brunches.
Total Time
30min
5.0
1 Rating
Author: Farmhouse Eggs
Servings:
6
Ingredients
•
10
Farmhouse Eggs® Large Brown 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
Roughly Chopped
Fresh Spinach
•
4
Tbsp
Crumbled
Goat Cheese
•
4
Tbsp
Sun-Dried Tomatoes in Olive Oil
, drained
•
1
Tbsp
Chopped
Fresh Dill
•
6
English Muffins
Cooking Instructions
1.
Grease a rimmed quarter sheet pan. Set aside.
2.
Preheat the oven to 350 degrees F (180 degrees C). In a large mixing bowl, whisk the Farmhouse Eggs® Large Brown Eggs (10), Heavy Cream (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) together.
3.
Add in Zucchini (1/2), Red Onion (1/2), Fresh Spinach (1 cup), Goat Cheese (4 Tbsp), Sun-Dried Tomatoes in Olive Oil (4 Tbsp) and Fresh Dill (1 Tbsp). 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 fresh dill before serving with some English Muffins (6). Enjoy!
Nutrition Per Serving
CALORIES
325
FAT
15.9 g
PROTEIN
18.4 g
CARBS
28.2 g
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