High-Protein Sheet Pan Eggs

Last winter, I discovered something magical about eggs and cottage cheese in the oven. My sister had dropped by unexpectedly with a bag of vegetables from her farmers market run, and we needed to feed six people fast. That morning experiment turned into the easiest, most satisfying breakfast I've ever made.

My neighbor smelled the baking herbs through our shared wall and knocked on the door with coffee mugs in hand. Now we make these sheet pan eggs together every Sunday, trading vegetables from our gardens and swapping stories while the oven hums.

Ingredients

• 10 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly with the cottage cheese
• 1 1/2 cups low-fat cottage cheese: Creates an incredibly creamy texture while adding 12 grams of protein per serving without the heaviness of heavy cream
• 1/4 cup milk: Dairy milk adds richness but unsweetened almond works beautifully if you need it dairy-free
• 1 cup cherry tomatoes halved: Roasting concentrates their natural sweetness and they become little bursts of flavor in every bite
• 1 cup baby spinach chopped: practically disappears into the eggs while adding nutrients and a gorgeous green fleck throughout
• 1/2 cup red bell pepper diced: Adds crunch and sweetness that balances the savory cottage cheese
• 1/2 cup zucchini diced: Soaks up the egg mixture and becomes tender without getting mushy
• 1/4 cup red onion finely chopped: Provides a subtle sharpness that cuts through the richness
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential seasoning but taste your cottage cheese first as some brands are saltier than others
• 1/2 teaspoon dried oregano or Italian seasoning: Dried herbs work better than fresh here as they distribute evenly throughout the mixture
• 2 tablespoons fresh chives or parsley chopped: Adds a bright fresh finish and makes the dish look bakery beautiful

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Preheat your oven to 375°F:

A properly heated oven ensures the eggs set evenly without overcooking the edges

Whisk the base together:

In a large bowl whisk eggs cottage cheese and milk until completely smooth with tiny bubbles forming on top

Season the mixture:

Add salt pepper and dried herbs whisking briefly to incorporate evenly throughout

Add all those vegetables:

Toss in the tomatoes spinach bell pepper zucchini and onion folding gently until everything is coated in egg mixture

Spread onto the baking sheet:

Pour onto a greased rimmed baking sheet and tap firmly on the counter to release air pockets and settle the vegetables

Bake until just set:

Bake for 22 to 25 minutes until the center barely jiggles and edges are golden brown

Let it rest:

Cool for 5 minutes so the eggs finish setting and become easier to slice cleanly

Slice and serve:

Cut into squares sprinkle with fresh herbs and serve warm or pack into containers for the week ahead

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These became my go-to when I started training for a half marathon and needed protein that did not require standing at a stove every morning. Now they are Sunday ritual that saves me every single week.

Making It Your Own

I have learned that almost any vegetable works here but some absorb moisture better than others. Mushrooms and broccoli add incredible flavor but should be sauteed briefly first to prevent sogginess.

Storage and Reheating

These store beautifully and actually taste better on day two when the flavors have melded together. Refrigerate in airtight containers for up to four days and reheat in the microwave for 45 seconds.

Serving Suggestions That Make It A Meal

Pair a square with buttered whole grain toast and sliced avocado for a complete breakfast that powers you through until lunch. The creamy texture also pairs perfectly with hot sauce for those who like a morning kick.

• Top with sliced avocado and everything bagel seasoning
• Serve alongside fresh fruit for a sweet and savory balance
• Crumble cooked bacon on top for extra protein if you eat meat

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Pin It

There is something deeply satisfying about pulling this golden speckled pan from the oven knowing breakfast is sorted for days. Simple nourishment that tastes like you tried much harder than you actually did.

Recipe FAQs

→ Can I freeze these baked egg squares?

Yes, these freeze exceptionally well. Wrap individual squares tightly in plastic wrap and freezer bags, then reheat in the microwave for 2-3 minutes. They'll stay fresh for up to 3 months in the freezer.

→ What vegetables work best in this dish?

Cherry tomatoes, spinach, bell peppers, zucchini, and red onion provide great texture and flavor. You can also substitute mushrooms, broccoli, asparagus, or diced bell peppers based on what you have available.

→ Why use cottage cheese in baked eggs?

Cottage cheese adds incredible moisture and protein while creating a fluffy, custard-like texture. The small curds melt into the eggs, making each bite rich and creamy without adding excessive fat.

→ How do I know when the eggs are fully cooked?

The eggs are done when the center is just set and no longer jiggles when you gently shake the pan. The edges should be lightly golden, and a knife inserted in the center comes out clean.

→ Can I make this dairy-free?

Substitute the cottage cheese with a dairy-free alternative like almond or soy-based cottage cheese, and use unsweetened plant-based milk. The texture may vary slightly but will still be delicious.