Sheet Pan Pesto Eggs Recipes

TOMATO & PESTO SHEET-PAN EGGS

Tomato & Pesto Sheet-Pan Eggs image

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).

Provided by Devon O'Brien

Time 35m

Number Of Ingredients 8

Ingredients

18 large eggs
¼ cup reduced-fat milk
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon pesto
1 ½ cups halved cherry tomatoes
¾ cup shredded part-skim mozzarella cheese
6 ounces sliced cooked Italian chicken sausage

Steps:

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

Nutrition Facts : Calories 215 calories, Carbohydrate 3 g, Cholesterol 393 mg, Fat 14 g, Protein 19 g, SaturatedFat 5 g, Sodium 462 mg, Sugar 2 g

PESTO EGGS

Pesto Eggs image

Is a basic breakfast every day boring you? If so, these pesto eggs will be a game-changer for your morning routine from now on! It's not only tasty but also nutritious! The aromatic pesto that is cooked with the eggs will be a fantastic addition to your breakfast! Making the pesto only takes a few minutes and you can put it on your egg, bread, pasta, you name it. Here's to a better way to start your day with these pesto eggs.

Provided by Tina Sawasdee at SideChef

Categories Quick and Easy Vegetarian Pescatarian Protein Packed 30 or Less Easy Quick Shellfish-Free Soy-Free Food Processor Fish-Free Peanut-Free Tomato-Free Stove

Time 25m

Yield 1

Number Of Ingredients 12

Ingredients

1 Egg
1 slice Sourdough Bread
to taste Crushed Red Pepper Flakes
2 cup Fresh Basil Leaf
1/4 cup Pine Nuts
1/2 cup Parmesan Cheese
2 clove Garlic
1/2 cup Extra-Virgin Olive Oil
1/2 teaspoon Honey
1 Lemon
1/8 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Salt

Steps:

In the food processor, add Fresh Basil Leaf (2 cup), Pine Nuts (1/4 cup), Parmesan Cheese (1/2 cup), and Garlic (2 clove). Pulse several times until well chopped.
Slowly add Extra-Virgin Olive Oil (1/2 cup) while the food processor blade is still running at its lowest power.
Season with Salt (1/4 teaspoon), Freshly Ground Black Pepper (1/8 teaspoon), 1 tsp of Lemon (1), and Honey (1/2 teaspoon). Pulse a couple of times just to make sure that all the seasonings are well blended. Transfer to a clean container.
Heat a non-stick pan over medium-low. Once hot, add about 1-2 tbsp of pesto, spread it out, then crack the Egg (1) in and carefully break the white a little bit. Cover with a lid. Let the egg slowly cook with the pesto for 2-3 minutes or until the desired doneness.
Turn off the heat. Transfer the pesto egg to the top of the Sourdough Bread (1 slice). Optionally sprinkle with Crushed Red Pepper Flakes (to taste). Serve warm.

Nutrition Facts : Calories 1594 calories, Protein 32.6 g, Fat 149.4 g, Carbohydrate 47.2 g, Sugar 6.7 g, Sodium 1503.5 mg, SaturatedFat 27.8 g, TransFat 0.0 g, Cholesterol 212.9 mg, Fiber 4.4 g, UnsaturatedFat 97.4 g

SHEET PAN PESTO EGGS

Sheet Pan Pesto Eggs image

Put a California spin on the TikTok-famous pesto fried eggs-served with beautiful fresh veggies like tomato and avocado and all piled high on toasted bread.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup raw pine nuts
3/4 cup olive oil
Four 1/2-inch-thick slices sourdough bread
Kosher salt and freshly ground black pepper
1 cup basil leaves and stems, torn or chopped
1/2 cup grated Parmesan
1 lemon, juiced
1 clove garlic
8 large eggs
1 avocado, thinly sliced
1 medium tomato, sliced into 12 wedges
2 teaspoons chili crisp or 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey

Steps:

Preheat the oven to 425 degrees F.
Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.

EASY, MEATY SHEET PAN MEAL

Easy, Meaty Sheet Pan Meal image

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!

Provided by Juliana Hale

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups cherry tomatoes
2 teaspoons olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
½ cup pesto
1 tablespoon chopped fresh basil, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
Serve with pesto and sprinkle with basil.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 25.4 g, Cholesterol 115 mg, Fat 29 g, Fiber 4.2 g, Protein 37.2 g, SaturatedFat 7.6 g, Sodium 494.2 mg, Sugar 0.9 g

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