Save to Pinterest The morning my sister discovered she could meal prep breakfast for the entire week in one sheet pan was genuinely life changing for both of us. She had just started a new job and was struggling to find time for anything beyond grabbing whatever was quick and not particularly nutritious. We started experimenting with oven baked eggs and the texture that cottage cheese creates is honestly unlike anything I have achieved with regular milk or cream alone.
Last summer when my cousin was training for a marathon and needed high protein meals that did not feel like a chore, she practically lived off these sheet pan eggs. What started as a practical solution turned into the one breakfast she actually looked forward to eating cold right after her early morning runs.
Ingredients
- 10 large eggs: Room temperature eggs whisk up more easily and incorporate the cottage cheese more evenly
- 1 1/2 cups low-fat cottage cheese: The secret ingredient that creates the fluffiest texture and adds serious protein without making the eggs heavy
- 1/4 cup milk: Just enough to help everything blend smoothly into a pourable consistency
- 1 cup cherry tomatoes: They become sweet and slightly roasted in the oven which balances the savory eggs perfectly
- 1 cup baby spinach: Chopped roughly so it distributes throughout rather than clumping in one spot
- 1/2 cup red bell pepper: Adds sweetness and a gorgeous pop of color that makes these look as good as they taste
- 1/2 cup zucchini: Dice it small so it cooks through completely without releasing too much moisture
- 1/4 cup red onion: Finely chopped so you get flavor in every bite without overwhelming the delicate eggs
- 1/2 teaspoon salt: Essential for bringing out all the vegetable flavors
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference here
- 1/2 teaspoon dried oregano: Italian seasoning works perfectly fine if that is what you have on hand
- 2 tablespoons fresh chives: The bright fresh finish makes these taste restaurant quality even days later
Instructions
- Preheat your oven:
- Get it to 375°F and grab a rimmed baking sheet because this egg mixture spreads out more than you might expect.
- Whisk the base:
- Beat those eggs with the cottage cheese and milk until you cannot see cottage cheese curds anymore and the mixture looks almost frothy.
- Season well:
- Sprinkle in your salt pepper and dried herbs now so the flavor gets distributed throughout every single bite.
- Add the vegetables:
- Fold in all those chopped veggies gently and resist the urge to overmix since you want them evenly distributed but not bruised.
- Spread it out:
- Pour everything onto your prepared sheet pan and give it a gentle tap on the counter to settle the mixture into an even layer.
- Bake until set:
- Let it go for 22 to 25 minutes until the center is just set and the edges are starting to turn golden.
- Rest before slicing:
- This step feels unnecessary but those five minutes of cooling help the eggs firm up just enough to cut cleanly.
- Finish and serve:
- Slice into squares scatter those fresh chives on top and eat them warm or pack them up for the week ahead.
Save to Pinterest My roommate used to make these every Sunday afternoon and the smell would draw everyone into the kitchen asking what was baking. Eventually it became a whole apartment tradition where we would all stand around eating warm squares straight from the pan while planning our week ahead.
Making This Your Own
Once you have made this a few times you will start seeing possibilities everywhere. Mushrooms broccoli and asparagus all work beautifully as long as you cut them into small even pieces so everything finishes cooking at the same time.
Storage and Reheating
The texture actually holds up surprisingly well throughout the week. I like to store individual squares in separate containers so I can just grab one and head straight to the microwave without any morning decision making.
Serving Suggestions
These are satisfying enough on their own but a slice of whole grain toast or some avocado on the side turns them into a complete meal that keeps me full for hours. Sometimes I will even crumble a cold square over a salad for lunch.
- Add a sprinkle of shredded cheese in the last two minutes of baking
- Try different fresh herbs like basil or dill depending on the season
- Leftovers reheat beautifully in about 45 seconds in the microwave
Save to Pinterest Having a go-to breakfast that actually feels good to eat has saved more stressful weeks than I can count. These sheet pan eggs somehow manage to be practical without sacrificing anything on flavor or satisfaction.
Recipe FAQs
- → Can I make these ahead of time?
Absolutely. These eggs store exceptionally well in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 45-60 seconds until warmed through.
- → What vegetables work best in this dish?
The combination listed provides great variety, but you can easily swap in mushrooms, broccoli, asparagus, or diced bell peppers. Just keep the total vegetable amount similar for proper baking consistency.
- → Can I freeze the baked slices?
Yes. Cool completely, wrap individual slices tightly in plastic wrap, then freeze in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
- → Why does the mixture include cottage cheese?
Cottage cheese adds extra protein and creates a creamy, tender texture while keeping the eggs light. It blends smoothly into the egg mixture and contributes subtle tanginess.
- → What size baking sheet works best?
A rimmed 13x9 inch baking sheet allows the eggs to reach the proper thickness for even baking. Too large and they'll be thin; too small and they'll take longer to set.
- → Can I use plant-based milk?
Unsweetened almond, soy, or oat milk work well. The cottage cheese still provides creaminess, though the texture may vary slightly depending on your milk choice.