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!
Equipment
- 12x17-inch sheet pan
Ingredients
- 5 ounces baby spinach
- 18 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ½ cup sour cream
- ½ cup shredded mozzarella
- ½ cup feta cheese
- 1 teaspoon minced dill
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 12x17-inch sheet pan with nonstick cooking spray. Coat the entire pan, including the rims.
- In a large microwave-safe bowl, add the spinach and 2 tablespoons of water. Top with a microwave-safe plate and microwave until wilted, about 2 minutes or so.
- Let the spinach cool, then use clean hands to squeeze the excess liquid out of the spinach. Use kitchen shears to cut the spinach into pieces and spread it around the sheet pan.
- Drain the spinach liquid from the bowl. Make sure the bowl is cool to the touch. Add the eggs, sour cream, kosher salt, and garlic powder to the bowl and whisk until emulsified and creamy. Pour the eggs into the sheet pan with the spinach.
- Sprinkle the shredded mozzarella over the eggs. Sprinkle the feta evenly over the eggs, then sprinkle the dill over the eggs.
- Carefully transfer the pan to the oven and bake until the eggs are set, about 13 to 15 minutes. (It depends on the exact size of your sheet pan).
- Remove the pan from the oven and cut into squares. Enjoy warm.
Nutrition
Calories: 147kcalCarbohydrates: 2gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 260mgSodium: 400mgPotassium: 177mgFiber: 0.3gSugar: 1gVitamin A: 1582IUVitamin C: 3mgCalcium: 113mgIron: 2mg
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