Sheet-Pan Basil Heirloom Tomato & Feta Egg Bake

Sheet-pan roasting concentrates the sweetness of heirloom tomatoes before eggs and crumbled feta set around them. Fresh basil finishes this Mediterranean-leaning breakfast with fragrant, brunch-ready ease.

Serves 6 · 15 min prep · 28 min cook

Estimate for one serving

• 295 cal
• 20g protein
• 9g carbs
• 20g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 1 1/2 lb, sliced 1/2-inch heirloom tomatoes
• 1/2 cup whole milk
• 6 oz, crumbled feta cheese
• 1/2 cup, chopped plus extra leaves fresh basil
• 2 cups baby spinach
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed half-sheet pan with parchment paper and brush it lightly with one tablespoon of olive oil so the eggs release cleanly.
2. 2Arrange the sliced heirloom tomatoes in a single layer across the prepared pan. Drizzle with the remaining olive oil, sprinkle with half the salt, the oregano, and red pepper flakes, then roast for 10 minutes until the tomatoes soften and their edges begin to caramelize.
3. 3While the tomatoes roast, whisk the eggs, milk, minced garlic, remaining salt, black pepper, and chopped basil in a large bowl until fully combined and slightly frothy. Fold in the baby spinach so the leaves are evenly distributed.
4. 4Remove the sheet pan from the oven. Scatter the crumbled feta evenly over the roasted tomatoes. Carefully pour the egg mixture over everything, tilting the pan gently so the eggs fill the gaps between tomato slices.
5. 5Sprinkle the grated Parmesan across the surface. Return the pan to the oven and bake until the eggs are just set in the center and the edges are puffed and golden, 16 to 18 minutes. A knife inserted in the middle should come out clean.
6. 6Let the egg bake rest on a cooling rack for 5 minutes so it firms up for cleaner slicing. The residual heat will finish cooking any slightly soft spots.
7. 7Scatter extra fresh basil leaves over the top. Cut into six generous squares and serve warm directly from the pan.
8. 8This sheet-pan bake reheats well for busy mornings: wrap individual portions and microwave 45 to 60 seconds. Peak September tomatoes and basil make it taste like late-summer brunch any weekday.