Sheet-Pan Veggie Egg Bake

Serves 6 · 15 min prep · 32 min cook

Ingredients

• 10 large eggs
• 1/2 cup whole milk
• 4 cups baby spinach
• 1 pint cherry tomatoes
• 1 medium zucchini
• 1/2 medium red onion
• 4 oz feta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a rimmed half-sheet pan or 9-by-13-inch baking dish so the eggs release cleanly after baking.
2. 2Halve the cherry tomatoes, thinly slice the zucchini into half-moons, and finely dice the red onion. Scatter the vegetables evenly across the prepared pan.
3. 3Drizzle the vegetables with olive oil and season with half the salt, pepper, oregano, and garlic powder. Toss gently right on the pan, then roast for 10 minutes until the tomatoes begin to blister and the zucchini softens.
4. 4While the vegetables roast, whisk the eggs with the milk, remaining salt, pepper, oregano, and garlic powder until fully combined and slightly frothy.
5. 5Remove the pan from the oven and scatter the baby spinach over the hot vegetables so it wilts slightly from residual heat. Crumble half the feta evenly across the surface.
6. 6Pour the egg mixture slowly over the vegetables, tilting the pan so the liquid fills every gap. Top with the remaining feta.
7. 7Return the pan to the oven and bake 18 to 22 minutes until the center is just set and the edges are puffed and lightly golden. A knife inserted in the middle should come out clean.
8. 8Rest the bake 5 minutes so it firms for clean slicing. Sprinkle with chopped parsley, cut into six portions, and serve warm. Leftovers reheat well for meal-prep breakfasts throughout the week.