Mediterranean Sheet Pan Eggs

Start the new year with a vibrant and healthy breakfast recipe – Mediterranean Sheet Pan Eggs. This recipe is perfect for feeding a family, or even a crowd for a Sunday brunch. The eggs can also be stored in the fridge for meal prep, and you can add a slice to toast, roll it up into a tortilla, or use it as the base of a salad. The more greens, the better!

How To Make Mediterranean Sheet Pan Eggs

Preheat your oven to 400 degrees Fahrenheit. Slice two cups of cherry or grape tomatoes in half and add them to a bowl. Minced six garlic cloves and add them to the bowl of tomatoes. Thinly slice half of a medium red onion and add it to the bowl. Drizzle two tablespoons of olive oil on top of the veggies and toss everything together so it’s well coated. Pour the mixture out onto a sheet pan and spread it evenly. Roast the veggies for about 15-20 minutes or until the tomatoes start to blister.

While the veggies are roasting, crack 14 large eggs into a mixing bowl, whisk them together until they’re lightly frothy, and set them aside. Grab a medium zucchini and thinly slice it. Add two cups of baby arugula to the bowl along with a quarter cup of crumbled feta cheese. You can leave off the cheese if you’re dairy-free. Add a half teaspoon kosher salt and a pinch of freshly ground black pepper. Stir everything together.

Once the tomatoes have finished roasting, pour the eggs into the pan, making sure they spread evenly. Bake the eggs in the oven for about 10-12 minutes or until the eggs are set. The Mediterranean Sheet Pan Eggs are now ready to be served!