Mediterranean Sheet Pan Baked Eggs & Veggies

This Mediterranean Sheet Pan Baked Eggs & Veggies recipe is an easy and delicious way to make a healthy and satisfying breakfast.

With a combination of vegetables like bell peppers, onion, tomatoes, and zucchini, and the protein from eggs, this dish is packed with nutrients to keep you energized throughout the day.

Sheet pan eggs are great for feeding a family, or even a crowd if you’re whipping up a Sunday brunch and planning to invite a bunch of friends over.

They’re also perfect for meal prep because you can store leftovers in the fridge, and then when you get hungry you can add a slice to a piece of toast, you can roll it up into a tortilla, or you could even use it as the base of a salad and add more greens on top. And you know my philosophy is the more greens the better.

How to make these sheet pan eggs:

Prep the cherry tomatoes, garlic, and onion, then bake in the oven:

Preheat your oven to 400 degrees Fahrenheit, and then slice in half about two cups of cherry or grape tomatoes.

Juicy tomatoes are always much loved in Mediterranean recipes, but you could also swap the tomatoes for chopped bell pepper, or even asparagus or other seasonal ingredients.

Once you make this recipe a time or two I think you’ll see just how versatile sheet pan eggs are, and how much you can really tweak the recipe to your liking.

So once all of those cherry tomatoes are sliced add them to a bowl, and then set them off to the side.

Next, you’ll peel and mince six garlic cloves. And while that might sound like a lot of garlic for these eggs, you’ll actually roast the garlic before combining it with the eggs here in a second, so it does end up with a bit more of a muted flavor.

And after they’re all peeled, go ahead and just mince the garlic straight on top of the tomatoes.

Next, you’ll thinly slice half of a medium red onion. I had this leftover half of an onion in my fridge, and because it was chilled there’s no tears today, which I’m always happy about. But if you want another idea for an ingredient swap you could substitute leaks for the onion as well.

Drizzle two tablespoons of olive oil on top of these veggies and then toss everything together so it’s all well coated.

Pour the mixture onto a sheet pan, and then evenly spread it out.

First, roast the tomatoes, garlic, and onion until they are soft and sweet, about 15-20 minutes.

Then, add the eggs to the pan and continue cooking until they are set to your preference. This method will ensure that your vegetables are perfectly cooked before adding the eggs for optimal flavor and texture.

Whisk the eggs in a bowl:

While those veggies are roasting, you can crack your eggs, and you’ll need 14 large eggs for this recipe. There’s 12 servings in the recipe so you’ll get just a smidge more than one egg per serving.

Though if you’re hungry you can always enjoy more than one piece. Once you’ve cracked all of the eggs into a mixing bowl, whisk those together until they’re lightly frothy, and then set them aside.

Add the zucchini, arugula, and feta cheese:

This recipe includes zucchini, a personal favorite vegetable of mine. Thinly slice a medium zucchini and add it to the mixture for a healthy and delicious breakfast. This recipe is packed with a variety of my favorite ingredients for a satisfying and flavorful meal.

This recipe calls for simple and easy-to-find ingredients, And that includes our next ingredient, which is two cups of baby arugula. If you’re not a fan of arugula you could also use baby spinach in this recipe. So add the arugula to the bowl along with a quarter cup of crumbled feta cheese.

I do love little bits of cheese here or there, but if you’re dairy free you can absolutely leave off the cheese and make this recipe dairy free.

Add a half a teaspoon kosher salt and a pinch or a couple shakes of freshly ground black pepper, and then stir all of that together.

At this point in time, the tomatoes should be bursting, so remove the veggies from the oven. I like to give them a quick stir just to make sure all of those little bits of garlic are well spread out.

Pour the eggs onto the sheet pan and bake:

And then you can simply pour the egg mixture with the zucchini, arugula, and goat cheese right on top.

Use a spoon or a spatula to spread out the veggies as much as possible throughout the egg mixture in the pan. And then transfer the hot sheet pan back into the oven.

Reduce the temperature to 350 degrees Fahrenheit just so the oven isn’t quite so hot, and then bake the eggs for about 20 minutes, or until they’re cooked through. And can you believe it?

That’s how easy it is to make sheet pan eggs.

I love this recipe because you’ve got all of these vibrant colors and flavors dotting the eggs, and it’s sort of like one big flattened omelet.

Now some spots may look uncooked, but if you tap the eggs with your finger you’ll see that the eggs are indeed cooked all the way through.

Slice the sheet pan eggs and serve multiple ways:

At this point you can use a knife to cut the eggs into 12 servings. So you can either cut the sheet pan three by four, or two by six.

Then just shimmy your spatula underneath, and scoop out a piece.

And, of course, I’m taking one right from the middle, and serve it up.

I’ll show you how to store leftovers in the fridge or freezer in a sec. But for serving options you can enjoy a piece plain on a plate. You can use one piece as the base for a breakfast salad with more leafy greens and feta cheese sprinkled on top.

You can add a piece on top of toasted bread or gluten-free. And you can top a piece on cassava flour tortillas, along with a beautiful fan of avocado slices, a dollop of sour cream and a squirt of sriracha or your favorite hot sauce. For one mighty tasty Mediterranean meets Mexican breakfast taco.

Meal prep the sheet pan eggs and place in a storage container:

To store leftovers, all you need to do is add the slices to a storage container and stack them one on top of the other with pieces of parchment paper in between to prevent them from sticking together.

These will last for about three to four days in the fridge, or up to three months in the freezer.

And if you freeze them, just make sure to thaw them in the fridge overnight before reheating.

You don’t wanna reheat sheet pan eggs or scrambled eggs or egg muffins for that matter straight from frozen as that tends to make them more rubbery, and you can avoid that by simply thawing them in the fridge first.

My final taste shot here is a bit outta focus, though that’s probably good as I dripped sour cream down the side of my face. But I hope you guys love this recipe from my Healthy Meal prep cookbook.