Sheet Pan Eggs with Asparagus and Goat Cheese
This Sheet Pan Eggs with Asparagus and Goat Cheese is a simple and elegant dish perfect for entertaining guests. Baked on a sheet pan, these eggs are effortlessly prepared, and have a vibrant flavor of fresh asparagus complementing the creamy eggs. This recipe is sure to impress everyone at your table.
Servings: 15 people
Calories: 223kcal
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.
Notes
Thin asparagus stalks work best here. Snap off the woody ends and if your stalks are thick, peel the lower half so they cook evenly with the eggs.
Grate your own cheddar. Pre-shredded cheese contains anti-caking agents that prevent a smooth melt into the egg base.
This recipe uses 2 tablespoons of kosher salt for 16 eggs across a large sheet pan. If you substitute feta for the goat cheese, reduce the salt by half.
You can caramelize the onions the night before and store them in the refrigerator. Day-of assembly takes about 15 minutes.
This recipe holds well at room temperature for up to 2 hours, making it ideal for a brunch buffet. To reheat, cover loosely and warm in a 300°F oven for about 10 minutes. Avoid the microwave as it makes the eggs rubbery.
Store in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.
Use a rimmed 12x18 inch sheet pan. A smaller pan will cause the eggs to overflow and the bake time will be off.
Nutrition
Calories: 223kcal | Carbohydrates: 3g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1153mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg
