These Sheet Pan Eggs with Asparagus deliver everything you love about a Leek and Goat Cheese Quiche but without the crust or the effort. Baked on a single pan with caramelized onions, sharp cheddar, and crumbled goat cheese, this is the kind of dish that works for a relaxed spring brunch or an easy weeknight dinner.
Sheet Pan Eggs At A Glance
- 🕐 Total Time: 55 minutes (30 min prep + 25 min cook)
- 🍽️ Servings: 15
- 🌿 Cuisine Type: Mediterranean / American
- 😋 Flavor Profile: Savory and bright, with caramelized onions, sharp cheddar, fresh asparagus, and tangy goat cheese baked into a creamy egg base
- 📋 Dietary Info: Gluten free. Contains dairy (butter, cream, cheddar, goat cheese) and eggs. Can be made dairy-free by substituting olive oil for butter and using a dairy-free cheese alternative.
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven. Not recommended for freezing.
- ⭐ Why You'll Love It: A Mediterranean-inspired sheet pan bake that feeds a crowd with minimal effort. It works warm or at room temperature, making it the kind of recipe that actually reduces stress on a brunch morning.
Save And Summarize This Recipe
This recipe is adapted from Adeena Sussman's Sababa and built around pashtida, a traditional Israeli baked egg dish similar to a vegetable kugel. Think of it as the sheet pan version of all your favorite baked egg dishes, with fresh spring asparagus doing the heavy lifting. If you are in an asparagus moment right now, my roasted asparagus and this cold asparagus salad with lemon and herbs are both worth bookmarking as well.
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What makes this recipe reliable is how well it works for a crowd, warm or at room temperature, which makes it ideal for entertaining. It belongs in the same rotation as the smoked salmon breakfast frittata and the baked spinach cheese and egg casserole for any brunch spread. All three are make-ahead friendly and reheat beautifully the next day, which means less stress and more time with your guests.e of sauteed vegetables.
Key Ingredients
You will need the following ingredients to make this crustless asparagus quiche:
- Fresh Asparagus - This is the ingredient that makes the recipe worth making in spring. I tested this with both thick and thin stalks and thin wins every time. Thin spears cook evenly with the eggs and stay tender rather than turning woody. Remove the tough ends by snapping them off at their natural breaking point, and if your stalks are on the thicker side, run a peeler along the lower half. Fresh asparagus only here as frozen releases too much water and throws off the texture of the eggs.
- Goat Cheese - I tested this with feta, fresh mozzarella, and goat cheese. Goat cheese is the clear winner. It holds its shape while baking, then softens into creamy, tangy pockets that contrast beautifully against the sharp cheddar. Feta works in a pinch but it is saltier, so you will want to pull back on the kosher salt if you swap it in. The goat cheese is what gives this recipe its elevated, Mediterranean character.
- Sharp White Cheddar - I specifically tested sharp white cheddar over regular yellow cheddar and milder varieties. The sharpness cuts through the richness of the eggs and cream and keeps the whole dish from tasting heavy. Grating it yourself matters here. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly, and you want that clean melt into the egg base.
See the recipe card for quantities.
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Variations
- Mushrooms - Adding mushrooms will add an umami flavor to this recipe
- Other fresh herbs - Fresh parsley, tarragon leaves, or basil leaves will ramp up the taste
- Protein - You can add diced cooked chicken breast or sausage to this recipe
- Spicy - Add in some red pepper flakes to the egg mixture or harissa on the top after it has baked
Effortless easy prep, the flavors of fresh asparagus combined with the eggs plus a lot of cheese was so good!
- Cindy
How To Make Sheet Pan Eggs: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Grease a 12 x 18 inch rimmed baking sheet with butter and set aside. Heat the olive oil and butter in a large skillet over medium heat. Add the onions, 1 teaspoon of salt, and ¼ teaspoon of the black pepper. Cook; stirring until the onions are lightly golden brown, about 10 minutes. Remove the onions from the heat and let them cool slightly. Sprinkle the onions evenly over the pan baking sheet to cool to room temperature.
Step 2: Arrange two racks in the center and the top third of the oven. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, whisk the eggs and cream with the thyme and the remaining salt and pepper.
Step 3: Scatter the cheese evenly over the onions then pour the beaten eggs over the cheese. Tilt the pan to evenly distribute the eggs.
Step 4: Arrange the pieces of asparagus evenly over the eggs. Dot the top with goat cheese and sprinkle the remaining cheese. Bake until the eggs are set, about 20 minutes. Turn on the broiler and broil until the top is slightly browned. Cut into equal portions and serve directly from the sheet pan.
Recipe Tips
- If you wish to make a smaller portion of these eggs, you can bake these in a casserole dish or any size of gratin dishes. You can even make individual portions similar to the Egg White Bites or Bacon Gruyere Bites.
Gwen's Pro Tip
Asparagus spears note: longer thinner stalks are preferable. Remove the tough woody ends by snapping them off and discarding them. If your stalks are thick, take a peeler and peel the thicker ends down so that they are tender.
Sheet Pan Eggs FAQ's
A frittata is made by cooking an eggs in a pan on the stove, then baking it for a short time in the oven. An egg casserole has eggs poured over layers of other ingredients in a deep baking dish before going into the oven.
A frittata is generally healthier as it doesn't have a crust. This recipe is basically a quiche without a crust.
Other Breakfast Recipes
Sheet Pan Eggs with Asparagus and Goat Cheese
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Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 onions medium sized and diced
- 2 tablespoons kosher salt
- ½ teaspoon ground black pepper
- 16 large eggs
- ¼ cup heavy cream
- 1 tablespoon fresh thyme chopped
- 2 cups sharp white cheddar cheese grated
- ¾ pound asparagus tough ends removed, see recipe tip
- 1 cup crumbled goat cheese
Instructions
- Grease a rimmed 12 x 18 sheet pan with butter and set aside.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the onions, 1 teaspoon of salt, and ¼ teaspoon of the ground black pepper.
- Cook, stirring until the onions are golden but not charred, about 10 minutes.
- Remove the onions from the heat and allow to cool slightly then sprinkle all over the sheet pan. Allow to cool about 10 minutes.
- Arrange two racks in the oven. One in the center and one in the top third of the oven. Preheat the oven to 300℉.
- In a large bowl, whisk the eggs, cream, thyme and the remaining salt and pepper.
- Scatter 1 ¾ cups of the sharp cheddar cheese over the onions.
- Pour the beaten eggs over the cheese. Tilt the pan so the eggs are distributed evenly.
- Arrange the asparagus on top of the eggs.
- Dot the top with the goat cheese and sprinkle the remaining sharp cheddar cheese on top.
- Bake until the eggs are set in most parts, about 20 minutes.
- Turn on the broiler and move the sheet pan to the top third of the oven. Broil for about two minutes until the top is slightly browned.
- Cut into equal portions and serve warm or at room temperature.
Esme Slabbert says
Amazing, love the LC
I visited you via The Country Cook. My entries are Quick Easy Tasty Microwave Milk Tart Filling; Candied Orange Peel and Best Greek Vegan Spanakopita
Elizabeth says
Eggs and asparagus are the perfect combination plus the cheddar and goat's cheeeeese...ahhh perfect! Will be making this again this mother's day breakfast!
Kristin says
Asparagus is one of my favorite vegetables so I had to try this. So delicious! I love that this is perfect for a special breakfast or brunch or even dinner!
Cindy says
Effortless easy prep, the flavors of fresh asparagus combined with the eggs plus a lot of cheese was so good!
Shweta says
This was so delicious! I used mozzarella and it turned out perfectly-easy to make and saving it for Mother's Day brunch to make it again for the fam!
Jackie says
This was so, so, so good! I actually made it for breakfast meal prep to take to work, and I ended up eating my Friday portion early, I just couldn't help myself. Ps. I think the universe aligned when I found this recipe, as I had every single ingredient on hand, which never happens!
Wendie says
This was delicious! Hubby and I love asparagus, I did add in some red pepper flakes and used feta cheese cause thats what I had on hand and it was so good. I'm making this again on Sun for a Mother's Day brunch!