Dessert

Sheet Pan Eggs with Zucchini, Sun-Dried Tomatoes, and Goat Cheese Recipe

ByEthan Lark December 16, 2025December 16, 2025

Introduction

Sheet Pan Eggs make a delicious and easy breakfast or brunch option with minimal cleanup. This vibrant dish combines fresh vegetables, creamy goat cheese, and sun-dried tomatoes baked to perfection in a single pan. It’s a perfect balance of flavors and textures that will brighten your morning.

Ingredients

10 large eggs
1 tablespoon heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 zucchini, diced
1/2 red onion, diced
1 cup fresh spinach, chopped
1/4 cup goat cheese, crumbled
1/4 cup sun-dried tomatoes in olive oil, chopped
1 tablespoon fresh dill, chopped
6 English muffins, toasted

Instructions

Step 1: Grease a rimmed quarter sheet pan and set aside.
Step 2: Preheat the oven to 350 degrees F (180 degrees C). In a large mixing bowl, whisk together the eggs, heavy cream, kosher salt, and ground black pepper until fully combined.
Step 3: Add the diced zucchini, red onion, chopped spinach, goat cheese, sun-dried tomatoes, and fresh dill to the egg mixture. Stir gently to combine.
Step 4: Pour the mixture evenly into the prepared sheet pan.
Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set and lightly golden on top.
Step 6: Remove from the oven and garnish with additional goat cheese and fresh dill if desired. Serve warm with toasted English muffins.

Tips & Variations

For a dairy-free option, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
Try adding other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
If you prefer a fluffier texture, separate the egg whites and yolks, whip the whites to soft peaks, and fold them back into the yolk mixture before baking.
Use fresh herbs like basil or parsley instead of dill for a different herbaceous note.

Storage

Store any leftover sheet pan eggs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 300°F (150°C) for 10-15 minutes or microwave portions in short bursts until heated through. Avoid overheating to keep the eggs tender.

How to Serve

A rectangular baked egg dish in a gold baking tray is shown from above. The top layer is a bright yellow egg mixture studded with green spinach leaves, semicircle slices of light green zucchini, thin crescent slices of red onion, small patches of creamy white cheese, and pieces of red sun-dried tomatoes scattered evenly throughout. The surface of the dish is slightly uneven with a soft, cooked egg texture visible. The tray sits on a white marbled surface with a white plate holding fresh green herbs on the left, a small white container of salt below it, and broken eggshells along with a carton of brown eggs on the right. A green and white patterned cloth is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the egg mixture and chop the vegetables in advance, then bake it fresh when ready to serve. Alternatively, bake it fully and reheat later.