Tomato & Pesto Sheet-Pan Eggs

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Tomato & Pesto Sheet-Pan Eggs
Chicken sausage, pesto, tomatoes and mozzarella combine to add Italian flavor to these frittata-like slices. Serve them for breakfast as is or in a sandwich (they're great for meal prepping).
active:
10 mins
total:
35 mins
Servings:
9
Tomato & Pesto Sheet-Pan Eggs Casey Barber

Ingredients

Directions

  • Preheat oven to 350°F. Generously coat a large rimmed baking sheet with cooking spray.

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  • Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and swirl in pesto. Top with tomatoes, cheese and sausage.

  • Bake until just set, 20 to 25 minutes. Cut into 9 slices.

Tips

To make ahead: Wrap individual slices in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

Serving Size:
1 slice
Per Serving:
215 calories; fat 14g; cholesterol 393mg; sodium 462mg; carbohydrates 3g; protein 19g; sugars 2g; saturated fat 5g.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/24/2023
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