High-Protein Sheet Pan Eggs With Cottage Cheese

My mornings shifted the day I realized eggs didn't have to mean standing at a stove flipping individual pancakes or scrambling in a hot pan. A friend casually mentioned baking eggs on a sheet pan, and something clicked—what if breakfast could be this simple, this nourishing, and still taste like care? I started experimenting with cottage cheese for extra protein, tossing in whatever vegetables looked fresh, and suddenly I had a pan of fluffy, golden squares that fed us all week without fuss.

I made this for a weekend camping trip once, baked it at home, packed it cold, and watched my friends reach for it before the fancy pastries. There's something about pulling out a tidy square of vegetable-studded eggs when everyone else is fumbling with granola bars that makes you look like you have your life together.

Ingredients

• Eggs (10 large): The foundation—use the freshest ones you can find because they whip up fluffier and taste cleaner.
• Low-fat cottage cheese (1 1/2 cups): This is the secret weapon for moisture and protein; don't skip it thinking you'll just add more milk.
• Milk (1/4 cup): Dairy or plant-based both work, but it helps loosen the mixture so everything bakes evenly.
• Cherry tomatoes (1 cup, halved): Their sweetness cuts through the savory, and halving them prevents them from rolling around.
• Baby spinach (1 cup, chopped): It wilts down beautifully and disappears into the eggs without making anything taste green.
• Red bell pepper (1/2 cup, diced): Adds brightness and crunch before baking, sweetness after.
• Zucchini (1/2 cup, diced): Keep the pieces small so they cook through and don't release too much water into the pan.
• Red onion (1/4 cup, finely chopped): Mincing it matters here; large chunks stay raw and harsh.
• Salt and pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go because you might want more once the vegetables add their own flavor.
• Dried oregano or Italian seasoning (1/2 teaspoon): Brings an herby warmth that makes everything taste intentional.
• Chili flakes (optional pinch): A tiny whisper if you like heat, but it's genuinely optional.
• Fresh chives or parsley (2 tablespoons): Save these for the top so they stay vibrant and fresh-tasting.

Instructions

Prep your pan with care:

Heat your oven to 375°F and grease a 13x9 inch rimmed baking sheet with nonstick spray or parchment paper—this prevents sticking and makes cleanup almost joyful. A cold pan sprayed evenly gives you way more control than trying to oil it after.

Whisk the egg base until silky:

Crack your eggs into a large bowl and whisk them with the cottage cheese and milk until the mixture is smooth and slightly frothy, which takes about two minutes of real effort. This is where you build the texture, so don't rush it or the cottage cheese stays lumpy.

Season and add herbs:

Fold in the vegetables gently:

Add your tomatoes, spinach, pepper, zucchini, and red onion to the egg mixture and stir until everything is loosely combined and distributed, being careful not to crush the vegetables. A gentle hand here means prettier pieces in the finished dish.

Pour and settle:

Pour the egg mixture evenly onto your prepared baking sheet, then tap the pan gently on the counter a few times to help it settle and fill in gaps. You want it relatively level so it bakes evenly.

Bake until just set:

Slide the pan into the oven for 22 to 25 minutes, watching until the edges are lightly golden and the center jiggles just barely when you nudge the pan. Overbaking makes it rubbery, so err on the side of slightly underdone—carryover cooking does the rest.

Cool and slice:

Let it rest for five minutes out of the oven so it firms up enough to cut cleanly into squares. Rushing this step turns it into a scrambled mess instead of neat portions.

Garnish and serve:

Scatter your fresh chives or parsley over the top, slice into squares with a sharp knife, and serve warm or at room temperature. If making ahead, let it cool completely before storing in an airtight container in the fridge for up to four days.

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I brought this to a postpartum friend's house once, and she cried a little when she realized she could eat it one-handed while holding her baby. Food that nourishes without demanding anything back—that's when a recipe stops being just instructions and becomes a small kindness.

Why Cottage Cheese Changes Everything

Most baked eggs are either dense or weepy, but cottage cheese sits in this perfect middle space—it adds protein and creaminess without weighing things down. I used to think cottage cheese belonged only in lasagna or smoothies, but whisked into eggs it becomes almost invisible, letting the vegetables shine while making each bite richer and more satisfying than it has any right to be.

Meal Prep Magic

This recipe changed how I think about breakfast on busy mornings because one baking session on Sunday means six ready-to-grab pieces all week. I've reheated slices in the microwave for thirty seconds, eaten them cold straight from the fridge, even crumbled them into grain bowls—they're forgiving and honest in every form.

Customizing Your Sheet Pan

The vegetables I've listed are just a starting point, and some of my best versions have come from cleaning out the crisper drawer and improvising. Mushrooms, broccoli, asparagus, diced kale, sun-dried tomatoes—they all work, just remember to chop anything dense smaller so it cooks through, and dry anything watery like mushrooms before adding.

• Try shredded cheese sprinkled on top before baking for extra richness and a golden crust.
• Whole grain toast or avocado on the side turns a quick breakfast into a complete, balanced meal.
• Leftovers reheat beautifully but taste equally good cold, so there's zero pressure to warm them up if you're rushing out the door.

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This sheet pan has become my answer to almost every breakfast question because it's nourishing without fussing, flexible enough to shift with what's in your fridge, and honestly tastes like someone who loves you made it. That's the whole point, really.

Recipe FAQ

→ Can I make these ahead of time?

Yes, these sheet pan eggs are excellent for meal prep. Once cooled, slice into squares and store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds.

→ What vegetables work best?

Cherry tomatoes, spinach, bell pepper, zucchini, and red onion are featured, but you can substitute mushrooms, broccoli, asparagus, or diced kale. Avoid watery vegetables like cucumber that release too much moisture during baking.

→ Can I freeze the baked slices?

While refrigerating works best, you can freeze individually wrapped slices for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing compared to fresh.

→ Why cottage cheese in eggs?

Cottage cheese adds moisture and creaminess while boosting protein content significantly. During baking, it melts into the eggs creating a fluffy texture and contributes 15 grams of protein per serving without overpowering the other flavors.

→ What size pan should I use?

A 13x9 inch rimmed baking sheet works perfectly for this mixture. The edges help contain the eggs while they set. If using a different size, adjust baking time accordingly—thinner layers bake faster, thicker layers take longer.

→ Is this suitable for gluten-free diets?

Yes, all ingredients naturally contain no gluten. Always verify your cottage cheese brand doesn't include additives with gluten. Serve with gluten-free toast or enjoy alone for a complete gluten-free breakfast.