Usually we wouldn’t contact “eggs for a crowd” with a ten-foot pole, however this recipe for Mediterranean sheet pan eggs (from Lisa Bryan’s Downshiftology: Healthy Meal Prep) has us altering our minds. As a substitute of standing by the range frantically waving a spatula, toss every little thing onto a baking sheet and let the oven do the onerous work.
“This would possibly simply be certainly one of my favourite ‘cooking for a crowd’ breakfast recipes,” she writes. “It seems fancy and spectacular, however it’s extremely simple to make. You may simply customise the substances for seasonality or a brunch theme. If that weren’t sufficient, the skinny layer of baked eggs is ideal for topping on toast, rolling right into a tortilla or serving as the bottom of a breakfast salad. Infinite choices!”
Downshiftology: Wholesome Meal Prep Copyright © 2022 by Lisa Bryan, LLC. Images copyright © 2022 by Ren Fuller. Revealed by Clarkson Potter, an imprint of Random Home.
1. Preheat the oven to 400°F. In a medium bowl, drizzle the cherry tomatoes, garlic and crimson onion with the oil and toss to coat. Prepare on a rimmed half sheet pan. Bake till the tomatoes begin to blister, 15 to twenty minutes.
2. Whereas the tomatoes are roasting, whisk collectively the eggs in a big mixing bowl. Add the zucchini, arugula, feta cheese, salt and pepper, then stir to mix.
3. Take away the sheet pan from the oven, give the tomatoes a toss with a spatula, then pour the egg combination on high. Cut back the oven temperature to 350°F and bake till the eggs are simply cooked by way of, 15 to twenty minutes. Garnish with extra feta cheese and arugula.
Storage: Retailer in an hermetic container within the fridge (with parchment paper between the slices) for 3 to 4 days, or within the freezer for as much as 3 months.
To Reheat: If frozen, thaw within the fridge in a single day. Reheat within the oven at 350°F for 10 minutes, or within the microwave for 1 minute, till warmed by way of.
Useful Tip: In the event you plan to freeze, I counsel swapping out the tomatoes and zucchini for bell pepper and asparagus. Because of the quantity of moisture within the tomatoes and zucchini, they’re extra prone to turn out to be watery when thawed and reheated.
