High-Protein Sheet Pan Eggs

One Sunday morning, I stood in my kitchen staring at a week of meal prep ahead of me, wondering how I'd actually stick to eating healthy this time. That's when I realized the answer wasn't some complicated protocol—it was this one sheet pan that changed everything. I'd thrown together eggs, cottage cheese, and whatever vegetables were lurking in my crisper drawer, and what emerged from the oven was something so unexpectedly good that I made it every single week after. It's become the breakfast I actually look forward to, not the one I force myself to eat.

I'll never forget bringing this to a friend's brunch potluck last spring, expecting it to be just another side dish. Instead, three people asked for the recipe before dessert even came out, and one friend started making it every weekend for her kids' school lunches. There's something about how the cottage cheese creates this impossibly creamy texture while the vegetables add little bursts of freshness that just works—it feels indulgent but it's actually doing all the heavy lifting for your body.

Ingredients

• Eggs (10 large): The foundation here, and you'll want them at room temperature if you have time—they whisk smoother and integrate better with the cottage cheese.
• Low-fat cottage cheese (1 1/2 cups): This is what makes the texture creamy and fluffy all at once; I learned the hard way that the quality matters, so grab one you'd actually eat plain.
• Milk (1/4 cup): Choose whatever you have on hand—dairy, almond, oat, it all works and helps loosen the mixture so it bakes evenly.
• Cherry tomatoes (1 cup, halved): Halving them lets the juices seep into the eggs while they bake, adding subtle flavor throughout.
• Baby spinach (1 cup): Roughly chop it so it distributes evenly; it wilts down during baking and adds iron without being overwhelming.
• Red bell pepper (1/2 cup, diced): Keeps its slight crunch even after baking and adds natural sweetness that balances the savory eggs.
• Zucchini (1/2 cup, diced): A mild vegetable that absorbs flavor from the herbs and cottage cheese without dominating.
• Red onion (1/4 cup, finely chopped): A little sharpness here wakes up all the other flavors, but chop it small so you don't bite into large pieces.
• Salt, pepper, and dried oregano or Italian seasoning: The holy trinity that makes this taste intentional rather than bland.
• Fresh chives or parsley (2 tablespoons for garnish): A last-minute brightness that makes people think you're fancier than you are.

Instructions

Get your oven and pan ready:

Preheat your oven to 375°F and lightly grease a 13x9 inch rimmed baking sheet with nonstick spray or parchment paper. This step takes 30 seconds and saves you an enormous amount of cleanup heartache.

Whisk the base until it's smooth:

In a large bowl, whisk together your eggs, cottage cheese, and milk until the texture is relatively smooth and slightly frothy on top. Don't overthink this—you're just trying to break down the cottage cheese curds so everything bakes evenly.

Season and flavor:

Stir in salt, pepper, and dried herbs, tasting as you go if you're the tasting-before-baking type. This is also when you can add a pinch of chili flakes if you want a little warmth creeping through.

Fold in the vegetables:

Add all your chopped vegetables and mix gently until they're distributed throughout without smashing anything. You want them suspended in the egg mixture, not settling to the bottom.

Transfer to the pan:

Pour the egg mixture onto your prepared baking sheet and give the pan a gentle tap on the counter a few times to help everything settle and cook evenly. This little move prevents weird air pockets and ensures consistent texture throughout.

Bake until just set:

Slide into the oven for 22 to 25 minutes—you're looking for the edges to be lightly golden and the center to be just set, not dry. If you jiggle the pan, there shouldn't be much movement in the middle.

Cool and finish:

Let it rest for 5 minutes out of the oven so it firms up enough to cut cleanly. Slice into squares, scatter your fresh herbs on top, and serve warm or at room temperature.

Save Pin

There was this Tuesday morning when I pulled a cold square of this from the fridge, grabbed a fork, and ate it standing over the sink because I was already running late. Somehow it tasted even better cold—the flavors had deepened overnight, and the texture stayed creamy instead of becoming rubbery like regular scrambled eggs do. That's when I knew this wasn't just a recipe I'd make once; it became the breakfast I build my week around.

Mix and Match Vegetables

The beauty of this sheet pan breakfast is that it's endlessly flexible, so you're never stuck eating the same thing twice. I've swapped in roasted mushrooms when I had them, thrown in broccoli florets in the spring, and even added asparagus tips because they were on sale. The only vegetables I'd avoid are anything super watery or that needs real cooking time on its own—stick with tender items or ones you'd be happy eating raw.

Storage and Reheating

I store these in an airtight container for up to four days, and reheating takes about a minute in the microwave if you want them warm or you can eat them straight from the fridge. The texture actually holds up surprisingly well, which is rare for baked eggs—I think the cottage cheese keeps everything moist and prevents that dried-out quality. Some mornings I'll pair a cold square with a handful of berries and call it breakfast, other days I'll warm it up and add avocado on the side.

Ways to Take It Further

Once you master the basic version, there are so many directions you can take this. I've stirred in shredded cheese right before baking, added fresh dill or basil for different flavor profiles, and even topped it with everything bagel seasoning just to see if it would work. Each variation tastes intentional and feels like you're treating yourself to something special.

• Sprinkle shredded cheddar or feta over the top before baking for extra richness and flavor depth.
• Serve alongside whole grain toast, avocado slices, or a simple green salad to round out your meal.
• Make double batches and freeze individual squares in a freezer container for grab-and-go breakfasts that last even longer.

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This breakfast changed the way I think about meal prep—instead of something punishing, it became something I genuinely wanted to eat all week long. If you make nothing else from this recipe, make the decision to stop skipping breakfast on weekdays.

Recipe Help & FAQs

→ Can I customize the vegetables in this dish?

Absolutely! Feel free to swap in mushrooms, broccoli, asparagus, or any other vegetables you prefer. Just keep the total amount roughly the same for even baking.

→ How long do leftovers stay fresh?

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds until warm.

→ Can I freeze these baked eggs?

Yes! Wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What makes cottage cheese work well in baked eggs?

Cottage cheese adds moisture and protein while creating a creamy texture. It melts slightly during baking, resulting in fluffy, rich eggs without excess fat.

→ Can I make this dairy-free?

Substitute the cottage cheese with a dairy-free alternative and use unsweetened plant-based milk. The texture may vary slightly but remains delicious.

→ What size pan works best?

A 13x9 inch rimmed baking sheet creates the ideal thickness for even baking. If using a different size, adjust cooking time accordingly.