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–+ servings

Healthy Mediterranean Sheet Pan Eggs Recipe

This healthy Mediterranean sheet pan eggs recipe is a simple, crowd-pleasing breakfast option loaded with vibrant vegetables and creamy feta.
Perfect for meal prep or serving a group, this dish pairs well with toast, wraps, or salads for a nutritious start to your day.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine Mediterranean
Servings 12
Calories 130 kcal

Equipment

  • Rimmed sheet pan (18 x 13 inches)

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 6 garlic cloves minced
  • ½ medium red onion thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 14 large eggs
  • 1 medium zucchini thinly sliced
  • 2 cups baby arugula plus more for garnish
  • ¼ cup crumbled feta cheese plus more for garnish
  • ½ teaspoon kosher salt
  • Pinch of freshly ground black pepper

Instructions
 

  • Roast the Vegetables: Start by preheating the oven to 400°F. Combine the halved cherry tomatoes, minced garlic, and thinly sliced red onion in a bowl. Drizzle with olive oil and toss to coat evenly. Spread this mixture on a rimmed sheet pan and roast for 15 to 20 minutes, or until the tomatoes begin to blister.
  • Prepare the Egg Mixture: While the vegetables are roasting, crack the eggs into a large mixing bowl and whisk until smooth. Add the sliced zucchini, arugula, crumbled feta cheese, salt, and black pepper. Stir everything together until well mixed.
  • Combine and Bake: Once the tomatoes are roasted, take the pan out of the oven and use a spatula to gently mix them. Lower the oven temperature to 350°F. Pour the egg mixture over the roasted vegetables, spreading it evenly across the pan. Return the pan to the oven and bake for about 20-25 minutes, or until the eggs are fully set and cooked through.
  • Finish and Serve: After baking, remove the sheet pan from the oven and sprinkle extra feta cheese and fresh arugula on top for garnish. Slice into portions and serve warm.

Notes

Storage: Store leftovers in an airtight container, layering parchment paper between slices. Refrigerate for 3-4 days or freeze for up to 3 months.
Reheating: For best results, reheat in a preheated oven at 350°F for 10 minutes or microwave for about 1 minute.
Variations: Replace the tomatoes and zucchini with bell peppers and asparagus for a seasonal twist, as these hold up better to freezing and reheating.

Nutrition

Serving: 1pieceCalories: 130kcalCarbohydrates: 3gProtein: 8gFat: 9gSaturated Fat: 3gCholesterol: 219mgSodium: 134mgFiber: 1gSugar: 2g
Keyword easy meal prep breakfast, gluten-free brunch ideas, healthy breakfast recipe, healthy food recipes, Mediterranean egg bake, veggie-packed sheet pan eggs
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