Sheet Pan Eggs with Feta and Spinach Recipe

Prep Time 10 mins
Cook Time 15 mins
Rest Time 2 mins
Total Time 27 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 6
Best Season: All Seasons
Description

This Sheet Pan Eggs with Feta and Spinach recipe is a quick, healthy, and incredibly convenient breakfast or brunch option. Made with fresh spinach, creamy feta, and perfectly seasoned eggs baked evenly on a flat sheet pan, this dish is ideal for feeding a crowd or for weekly meal prep. It’s packed with protein, rich Mediterranean flavors, and requires minimal cleanup — a perfect go-to for busy mornings.

Ingredients
    For the Egg Base
  • 10 large eggs
  • 1 cup whole milk (or any dairy-free milk alternative)
  • 1 tsp fine salt
  • ½ tsp black pepper (freshly ground)
  • ½ tsp garlic powder
  • ¼ tsp onion powder
    • For the Spinach & Feta Mixture
  • 3 cups fresh spinach (roughly chopped)
  • 1 cup feta cheese (crumbled)
  • ½ cup cherry tomatoes (halved)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp olive oil
  • ¼ tsp chili flakes (optional, for mild heat)
    • For Greasing the Pan
  • 1 tbsp olive oil (or nonstick cooking spray)
Instructions
    Prepare Your Sheet Pan
  1. 1
    Lightly grease a standard sheet pan (approx. 9×13 inch) with 1 tbsp olive oil or nonstick spray. Ensure the oil coats the entire bottom and sides to prevent sticking and help the eggs bake evenly.
    2. Preheat the Oven
  2. 2
    Set your oven to 180°C. Allow it to fully preheat so the eggs bake consistently without becoming rubbery.
    3. Whisk the Egg Mixture
  3. 3
    In a large mixing bowl, crack in the 10 eggs. Add milk, salt, black pepper, garlic powder, and onion powder. Whisk thoroughly until the egg mixture looks smooth, frothy, and uniform. This ensures your eggs bake fluffy instead of dense.
    4. Prepare the Spinach and Feta Toppings
  4. 4
    In a separate bowl, combine chopped spinach, crumbled feta, cherry tomatoes, parsley, olive oil, and chili flakes (if using). Give it a gentle mix so the ingredients are evenly distributed.
    5. Pour & Assemble
  5. 5
    Carefully pour the whisked egg mixture into the greased sheet pan. Spread the spinach–feta mixture evenly across the top. Don’t press it down — let it float naturally so the toppings bake into the eggs beautifully.
    6. Bake the Eggs
  6. 6
    Place the sheet pan in the center of the preheated oven. Bake for 15–18 minutes or until the eggs are set in the center and the edges slightly pull away from the pan. Avoid overbaking to keep the eggs soft and tender.
    7. Rest, Slice & Serve
  7. 7
    Remove from the oven and let the sheet pan eggs rest for 2 minutes. This makes slicing clean and easy. Cut into squares and serve warm. Perfect for breakfast plates, sandwiches, wraps, or meal prep boxes.
Note

Storage:
Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or enjoy cold in sandwiches.

Freezer-Friendly:
Can be frozen for up to 2 months. Wrap slices individually and store in a freezer-safe bag.

Variations:

  • Add diced bell peppers for extra color and sweetness.
  • Swap feta with mozzarella, cheddar, or goat cheese.
  • Use kale instead of spinach (finely chopped).

Meal Prep Tip:
Slice into sandwich-sized squares to fit perfectly inside breakfast sandwiches or tortillas.

Keywords: quick breakfast, healthy eggs, sheet pan recipe, meal prep friendly
Read it online: https://petitepanini.com/recipe/sheet-pan-eggs-with-feta-and-spinach-recipe/