High-Protein Sheet Pan Eggs (Print View)

Fluffy oven-baked eggs with cottage cheese and fresh vegetables, ideal for meal prep and quick breakfasts.

# What You’ll Need:

→ Eggs & Dairy

01 - 10 large eggs
02 - 1 1/2 cups low-fat cottage cheese
03 - 1/4 cup milk, dairy or unsweetened plant-based

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup zucchini, diced
08 - 1/4 cup red onion, finely chopped

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon dried oregano or Italian seasoning
12 - Pinch of chili flakes, optional

→ Garnish

13 - 2 tablespoons fresh chives or parsley, chopped

# Method:

01 - Preheat oven to 375°F. Lightly grease a 13x9 inch rimmed baking sheet with nonstick spray or line with parchment paper.
02 - In a large mixing bowl, whisk together eggs, cottage cheese, and milk until smooth and slightly frothy.
03 - Stir in salt, pepper, and dried herbs until evenly distributed.
04 - Add tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine without breaking vegetables.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle and level the mixture.
06 - Bake for 22 to 25 minutes, or until the eggs are just set in the center and lightly golden around the edges.
07 - Remove from oven and let cool for 5 minutes. Slice into squares, garnish with fresh chives or parsley, and serve warm or at room temperature.

# Expert Advice:

01 -
  • One pan, zero babysitting—just pop it in the oven and forget about it while you sip your coffee.
  • Cottage cheese stays creamy instead of turning rubbery, which honestly changed my entire breakfast game.
  • Make it once and eat well for four days straight without touching a frying pan again.
02 -
  • Don't overbake or the cottage cheese will weep liquid and the eggs turn rubbery—pull it out when the center still looks slightly underdone because it keeps cooking as it cools.
  • Mix your vegetables into the egg mixture before pouring, not after, so they stay suspended throughout instead of sinking to the bottom and burning.
03 -
  • Room temperature eggs whisk together more smoothly with the cottage cheese, so pull them from the fridge about fifteen minutes before you start cooking.
  • If you're nervous about baking eggs, remember that they continue cooking slightly after you remove them from the oven, so err on the side of slightly underdone rather than overdone.
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