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Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle
Breakfast for breakfast, breakfast for dinner, breakfast at any time, this flavor-loaded Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle is a one-skillet meal that you too will be obsessed with.
If you haven’t deducted from the insane amount of breakfast and brunch posts – I love eggs. I love meals centered around eggs. I like eggs for breakfast, just fine, but I also really love eggs for dinner. Shakshuka is one of my absolute, all-time favorite dishes, but to be fully honest, baked eggs of any kind will forever have my heart.
I also have a really big soft spot in my heart for one-skillet meals, especially those that can get me everything I need in one gorgeous pan. This meal is a fabulous, versatile dish that can be served at any meal – breakfast, lunch or dinner. With a gorgeous bed of nutrient-abundant greens, laced with the caramelized shallots and scallions, topped with the most perfect, soft, baked eggs with luscious, runny yolks, it’s all topped with a rich, drizzly, herby, feta-yogurt sauce that is the finishing move to end all finishing moves.
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How-to Make Sheet Pan Baked Eggs {+ Video}
With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.
Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.
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Baked Eggs with Asparagus and Lemony Pea Pesto {Paleo, Whole30}
We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.
From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.
