Mediterranean Sheet Pan Eggs

1. Grease a rimmed quarter sheet pan with extra virgin olive oil. Set aside.
2. Preheat the oven to 350°F. In a large mixing bowl, whisk the eggs, heavy cream, salt, and black pepper together.
3. Add in zucchini, red onions, spinach, goat cheese, sun-dried tomatoes, and dill. Stir to combine.
4. Pour the egg mixture into a greased quarter sheet pan.
5. Bake in a preheated oven for 15 to 20 minutes.
6. Garnish with more goat cheese and dill before serving.

To make sandwiches:

1. There are a couple of ways you can cut the eggs. Using a round cookie cutter or the rim of a drinking glass, cut 6 circles that are the same size as English muffins. Or you can cut the sheet pan eggs into 8 rectangles and eat them on English muffins that way.

Storage:

1. Leftovers will store in an airtight container in the refrigerator for up to 4 days. Or in the freezer for up to 3 months. If you decide to freeze them, wrap them individually in foil first.

To Reheat:

1. If frozen, thaw in the fridge overnight. Reheat in the oven at 350°F for 10 minutes, or in the microwave for 1 minute, until warmed through.