Sheet Pan Eggs with Spinach and Feta

Sheet pan eggs with spinach, feta, and mozzarella! This simple egg bake is a quick, delicious way to start your day. Perfect for meal prep or feeding a crowd!

Sheet Pan Egg Bake

I'm a pancake girl at heart, but I like to get my protein from eggs. I just don’t love the effort it takes to make them. That's where these sheet pan eggs come in!

They’re full of creamy mozzarella, tangy feta, and fresh dill - a heavenly trio that just works.

The best part? I can meal prep this recipe and have breakfast ready all week long. I just toast a waffle and warm up a slice of the eggs - quick, easy, and delicious!

Key Ingredients

• Baby spinach - There's no need to dirty a pot. You can cook it in the microwave in two minutes!
• Eggs - You need 18 to fill up the sheet pan! Anything less and the egg slices will be too thin.
• Spices - Salt equals flavor so don't leave it out.
• Cheese - Mozzarella and feta work so well together!
• Sour cream - To keep the eggs fluffy and prevent them from tasting rubbery.
• Dill - Dill pairs perfectly with all these flavors!

Instructions

I love to cook eggs in the oven! It's so quick and easy.

Here's what you need to do:

• Prepare the pan: It's important to spray the pan so the parchment paper sticks to it. It prevents the paper from baking into the eggs.
• Cook the spinach: Skip the pot and cook them in the microwave instead. Just add a splash of water to a microwave-safe bowl, cover, and heat until wilted.

• Whisk the egg mixture: The eggs, sour cream, and spices.
• Assemble: Spread the spinach evenly around the pan. Pour the eggs over top, then add the mozzarella, feta, and dill.

• Bake: Bake until the eggs are set, but don't over-bake them! Over-cooked eggs taste tough and rubbery.
• Cut and serve: How big you cut the squares is up to you!

Recipe Tips

• Try to cut the parchment paper so it's slightly smaller than the sheet pan. This prevents it from sticking up and baking into the eggs.
• Remember to squeeze the cooked spinach to release all the liquid. You don't want it to leak into the eggs.
• This goes without saying but I'm going to say it anyway. Make sure you use a rimmed sheet pan so the liquid egg doesn't spill everywhere.

Variations

You can customize these baked eggs to suit your tastes! Here's a few ideas:

• Meat: Cooked bacon pieces, diced ham, crumbled cooked sausage
• Cheese: Cheddar, monterey jack, mozzarella, feta, gouda, or gruyere
• Veggies: Bell peppers, broccoli, spinach, mushrooms, diced onion, diced tomatoes, etc.
• Sandwich: You can totally make these into breakfast sandwiches! Toast an english muffin with a slice of provolone in the toaster oven, then add a slice of egg to it.

Make sure to dice the veggies small so they have a chance to cook.

Storage

• Cut the eggs into squares and transfer them to an airtight container. Store them in the fridge for up to 5 days.
• Reheat a slice of egg on a microwave-safe plate in the microwave until warm. Avoid overheating it so it doesn't get rubbery.

More Breakfast Recipes

• Cheesy Eggs with Prosciutto
• White Cheddar, Zucchini and Eggs breakfast cakes
• White Cheddar and Zucchini Egg Muffins
• Strawberry Pineapple Yogurt Parfait