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Pea and goat’s cheese sheet pan eggs

Pea and goat’s cheese sheet pan eggs


An easy way to feed a hungry horde — use whatever summer veg you have to hand

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1271kj 306kcal
  • Fat
    Med 30%
  • Saturates
    High 40%
  • Sugar
    Low 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 6g


  • 10 Co-op British free range eggs
  • 50ml Co-op semi-skimmed milk
  • 25g flat leaf parsley, chopped
  • 1/4 tsp chilli flakes
  • 1 Co-op British courgette, peeled into ribbons
  • 200g Co-op frozen peas
  • 65g Co-op goat’s cheese
  • Co-op ciabatta rolls (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a 20cm x 30cm baking tray or dish with greaseproof paper
  3. Whisk the eggs and milk together, then mix in the parsley, chilli flakes and season
  4. Pour the mixture into the tray, then add the courgette ribbons and peas, pushing some of them into the mixture
  5. Crumble the goat’s cheese over the top
  6. Bake in the oven for 25 mins, or until the eggs are just set and the top is golden
  7. Serve this with the ciabatta rolls on the side, if you like