High-Protein Sheet Pan Eggs (Printable)

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

# Ingredient List:

→ 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

# How-To Steps:

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 cherry 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 remove air pockets.
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 Hints:

01 -
  • Cottage cheese creates this impossibly creamy texture that regular eggs alone can't achieve, and hardly anyone expects it in a savory breakfast dish.
  • One pan means one cleanup, which sounds trivial until you're standing at the sink on a busy weekday morning.
  • It's genuinely high in protein but tastes nothing like health food—just satisfying and delicious.
  • Meal prep becomes effortless since these reheat beautifully and taste just as good cold as warm.
02 -
  • Cottage cheese brands vary wildly in moisture content; if your mixture looks too wet before baking, drain the cottage cheese through a fine mesh strainer for five minutes to prevent a watery final result.
  • Room temperature eggs blend with cottage cheese infinitely better than cold eggs straight from the refrigerator, so plan to take them out while you're prepping vegetables.
  • The oven temperature matters more than exact time—375°F gives you a gentle bake that results in creamy centers instead of a dry, overcooked surface.
03 -
  • If your oven runs hot or cold, test with a single batch first—every oven is temperamental, and you'll quickly learn whether you need to adjust time or temperature for your specific machine.
  • Whisk the eggs and cottage cheese mixture aggressively to incorporate air; this creates that cloud-like texture that makes people ask if you added cream (you didn't).
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