Ingredients
Scale
- 12 large eggs
- 1 cup canned pumpkin puree (unsweetened)
- 1/2 cup heavy cream or whole milk
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup red onion, finely diced
- 1 teaspoon dried sage or thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for the pan)
- Optional: Toasted pepitas for garnish
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed 13×18-inch sheet pan with olive oil or line it with parchment paper for easy removal. In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, dried sage, garlic powder, salt, and pepper until the mixture is smooth and well-combined.
- Spread the chopped baby spinach and diced red onions evenly across the prepared sheet pan. Pour the pumpkin and cream mixture over the vegetables. Use a spatula to spread it thinly and evenly, ensuring the spinach is lightly coated. This creates a flavorful, moist bed for the eggs to nestle into during the baking process.
- Using the back of a large spoon, create 12 small indentations or “wells” in the pumpkin and spinach mixture, spacing them out evenly (three rows of four). Carefully crack one egg into each well. If you prefer a more scrambled texture, you can lightly whisk the eggs before pouring them into the wells, but keeping them whole provides a beautiful visual contrast.
- Sprinkle the crumbled feta or goat cheese over the entire pan, avoiding the egg yolks if you want them to stay bright yellow. Place the pan in the center rack of the oven. Bake for 15 to 20 minutes. At the 15-minute mark, check the eggs; the whites should be set, but the yolks should still have a slight jiggle if you prefer them runny. For fully set yolks, bake for the full 20 minutes.
- Remove the pan from the oven and let it rest for 2 to 3 minutes. This allows the base to firm up slightly, making it easier to slice. Garnish with toasted pepitas and a fresh crack of black pepper. Slice the bake into 8 large squares, ensuring each portion includes at least one or two eggs. Serve warm with a side of crusty whole-grain toast.
- Cook Time: 35 minutes