Normally we don’t touch “eggs for the crowd” on a 10 foot stick, but this recipe for Mediterranean sheet pan eggs (Lisa Bryan’s Downshiftology: Preparing Healthy Meals) changed our minds. Instead of frantically waving a spatula by the stove, toss everything on the baking sheet and let the oven do the hard work.
“This might be one of my favorite ‘cook for the crowd’ breakfast recipes,” she wrote. You can easily customize the ingredients to suit the season or brunch theme.If that wasn’t enough, a thin layer of baked eggs can be topped on toast, rolled into a tortilla, or served as a base for a breakfast salad. It’s the perfect place to hang out. The options are endless!”
Downshiftology: Preparing Healthy Meals Copyright © 2022 by Lisa Bryan, LLC. Photo copyright © 2022 by Ren Fuller. Published by Clarkson Potter, an imprint of Random House.
1. Preheat oven to 400°F. In a medium bowl, toss cherry tomatoes, garlic, and red onion in oil and toss to coat. Arrange in a rimmed half sheet pan. Bake for 15-20 minutes, until tomatoes begin to puff up.
2. While the tomatoes are roasting, whisk the eggs in a large mixing bowl. Add zucchini, arugula, feta cheese, salt and pepper and mix.
3. Remove the baking sheet from the oven, toss the tomatoes with a spatula, and pour the egg mixture on top. Reduce oven temperature to 350 degrees Fahrenheit and bake for 15-20 minutes, until eggs are cooked through. Garnish with feta cheese and arugula.
Storage: Store in an airtight container in the refrigerator (with parchment paper between slices) for 3 to 4 days, or in the freezer for up to 3 months.
To reheat: If frozen, thaw overnight in the refrigerator. Reheat in the oven at 350°F for 10 minutes or in the microwave for 1 minute until fully warm.
Helpful hints: If frozen, it’s a good idea to substitute peppers and asparagus for tomatoes and zucchini.
