High-Protein Sheet Pan Eggs With Cottage Cheese (Print View)

Fluffy oven-baked eggs with cottage cheese and fresh vegetables, ready in 40 minutes.

# What You’ll Need:

→ Eggs & Dairy

01 - 10 large eggs
02 - 1.5 cups low-fat cottage cheese
03 - 0.25 cup milk, dairy or unsweetened plant-based

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 0.5 cup red bell pepper, diced
07 - 0.5 cup zucchini, diced
08 - 0.25 cup red onion, finely chopped

→ Seasonings

09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 0.5 teaspoon dried oregano or Italian seasoning
12 - Pinch of chili flakes, optional

→ Garnish

13 - 2 tablespoons fresh chives or parsley, chopped

# How To Make It:

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 the mixture and release air bubbles.
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 cool.
08 - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave for a quick breakfast.

# Expert Suggestions:

01 -
  • One pan, zero babysitting, and you've got six servings of actual food ready to grab all week.
  • The cottage cheese creates this unexpectedly creamy, protein-packed texture that scrambled eggs just can't match.
  • It tastes homemade and wholesome, but honestly feels too easy to be real.
02 -
  • Don't skip whisking the eggs and cottage cheese together first—it's the difference between a fluffy sheet pan and a curdled, dense mess.
  • The vegetables release moisture as they cook, so chopping them small and patting the spinach dry prevents a watery final dish.
03 -
  • Tap the pan on the counter before baking so the mixture settles evenly and bakes at the same rate across the whole sheet—uneven baking is the only real failure here.
  • Watch the oven around minute 20; every oven runs different, and pulling it out when the edges are golden and the center barely jiggles beats sitting and wondering if it's overdone.
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