Dinner

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

ByHailey Reed December 26, 2025December 26, 2025

Introduction

Sheet Pan Eggs are a simple, delicious breakfast that combines fresh vegetables, creamy goat cheese, and herbs baked together for an easy morning meal. This recipe is perfect for feeding a crowd with minimal effort and cleanup.

A baked egg dish in a rectangular golden baking tray, showing a colorful top layer with scattered chunks of green spinach leaves, round green zucchini slices, thin red onion slices, and small bits of red sun-dried tomatoes, all mixed in a bright yellow egg base with hints of white cheese. The surface of the dish is smooth with dotted textures from the vegetables and cheese, creating a vibrant, fresh look. The tray is placed on a white marbled textured surface along with a white plate holding green herbs and a white bowl of salt nearby, and an open carton of brown eggs with some cracked eggshells on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Grease a rimmed quarter sheet pan and set it aside.
Step 2: Preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together the eggs, heavy cream, kosher salt, and ground black pepper until well combined.
Step 3: Add the chopped zucchini, red onion, fresh spinach, goat cheese, sun-dried tomatoes with their olive oil, and fresh dill to the egg mixture. Stir gently to combine everything evenly.
Step 4: Pour the egg and vegetable mixture into the prepared sheet pan, spreading it out evenly.
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 oven and garnish with additional goat cheese and fresh dill if desired. Serve warm with toasted English muffins. Enjoy!

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or red pepper flakes to the egg mixture.
Substitute fresh spinach with kale or arugula for a different leafy green option.
Use feta cheese instead of goat cheese for a tangier taste.
Make it vegetarian by skipping the sun-dried tomatoes or replacing them with roasted red peppers.
Cut leftover sheet pan eggs into squares and reheat for a quick breakfast on busy mornings.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. This dish does not freeze well due to the texture of the eggs and vegetables.

How to Serve

The image shows a rectangular baking pan filled with a baked egg dish. The top layer has a bright yellow egg base with visible chunks of green spinach leaves, light green thin zucchini slices, red sun-dried tomatoes, and small purple rings of red onion evenly spread throughout. White pieces of cheese are scattered across the surface, adding texture. The eggshells are cracked open and placed near the pan on a white marbled surface, with a white egg carton and fresh green dill on a white plate nearby. The scene is bright and clean, showing the dish as fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to swap the zucchini, onion, or spinach for your favorites like bell peppers, mushrooms, or tomatoes. Just chop them into small pieces so they cook evenly.

How do I know when the sheet pan eggs are fully cooked?

The eggs are done when the mixture is set and no longer jiggly in the center. The top should be lightly golden and firm to the touch. Baking for 15 to 20 minutes usually ensures thorough cooking.