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Herby Sheet Pan Eggs with Veggies and Ricotta

Breakfast for a crowd in a single pan is a joy. Cut these eggs into little squares and serve on toast for the breakfast sammie of your dreams.

Chef's Tip: Whisking a pinch of salt with the Chimichurri into the eggs before you cook is the key to even seasoning throughout.

Ingredients

  • 8 eggs

  • Salt

  • Heavy cream or milk

  • 2 cups baby spinach, wilted

  • Haven's Kitchen Herby Chimichurri

  • Oil or butter

  • 3 asparagus stalks, shaved with a peeler

  • ½ cup ricotta cheese

Steps

Step 1

Preheat your oven to 300°F

Step 2

In a large bowl, whisk the eggs with a pinch of salt and a splash of cream. Mix in spinach and about 1/4 pouch of Chimichurri.

Step 3

Grease a half sheet pan with butter or oil and pour the egg mixture in. Top the eggs with the asparagus shavings and dollops of ricotta

Step 4

Bake until the eggs are just set, about 15 minutes. Let sit for a minute or two, then cut into squares and drizzle with more Herby Chimichurri

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
One-Time Purchase — $39.00
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This recipe is also great with our Red Pepper Romesco and Zippy Chili Harissa sauce.

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Nutrition (per serving)

  • Calories = 230

  • Total fat = 19g

  • Total carbohydrates = 2g

  • Fiber = <1g

  • Protein = 11g

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