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Normally we wouldn’t touch “eggs for a crowd” with a ten-foot pole, but this recipe for Mediterranean sheet pan eggs (from Lisa Bryan’s Downshiftology: Healthy Meal Prep) has us changing our minds. Instead of standing by the stove frantically waving a spatula, toss everything onto a baking sheet and let the oven do the hard work.
“This might just be one of my favorite ‘cooking for a crowd’ breakfast recipes,” she writes. “It looks fancy and impressive, but it’s incredibly easy to make. You can easily customize the ingredients for seasonality or a brunch theme. If that weren’t enough, the thin layer of baked eggs is perfect for topping on toast, rolling into a tortilla or serving as the base of a breakfast salad. Endless options!”
Downshiftology: Healthy Meal Prep Copyright © 2022 by Lisa Bryan, LLC. Photographs copyright © 2022 by Ren Fuller. Published by Clarkson Potter, an imprint of Random House.
2 cups (250g) cherry tomatoes, halved
6 garlic cloves, minced
½ medium red onion, thinly sliced
2 tablespoons extra-virgin olive oil
14 large eggs
1 medium zucchini, thinly sliced
2 cups (40g) baby arugula, plus more for garnish
¼ cup (28g) crumbled feta cheese, plus more for garnish
½ teaspoon kosher salt
Pinch of freshly ground black pepper, to taste
1. Preheat the oven to 400°F. In a medium bowl, drizzle the cherry tomatoes, garlic and red onion with the oil and toss to coat. Arrange on a rimmed half sheet pan. Bake until the tomatoes start to blister, 15 to 20 minutes.
2. While the tomatoes are roasting, whisk together the eggs in a large mixing bowl. Add the zucchini, arugula, feta cheese, salt and pepper, then stir to combine.
3. Remove the sheet pan from the oven, give the tomatoes a toss with a spatula, then pour the egg mixture on top. Reduce the oven temperature to 350°F and bake until the eggs are just cooked through, 15 to 20 minutes. Garnish with more feta cheese and arugula.
Storage: Store in an airtight container in the fridge (with parchment paper between the slices) for 3 to 4 days, or in the freezer for up to 3 months.
To Reheat: If frozen, thaw in the fridge overnight. Reheat in the oven at 350°F for 10 minutes, or in the microwave for 1 minute, until warmed through.
Helpful Tip: If you plan to freeze, I suggest swapping out the tomatoes and zucchini for bell pepper and asparagus. Due to the amount of moisture in the tomatoes and zucchini, they’re more likely to become watery when thawed and reheated.