High-Protein Sheet Pan Eggs With Cottage Cheese

Sunday mornings used to mean standing over the stove flipping eggs one by one while everyone waited. Then I discovered you could bake a whole week of breakfast in one pan, and it changed everything. The cottage cheese makes these eggs impossibly fluffy without any cream or butter, and the vegetables bake right in so there's barely any cleanup. I started making this on repeat during a particularly busy season, and now my meal prep feels incomplete without a pan of these waiting in the fridge. It's become the kind of recipe I text to friends who say they don't have time for real breakfast.

I brought a pan of these to a potluck brunch once, skeptical that baked eggs would hold up next to the fancy quiches and pastries. They disappeared first. Three people asked for the recipe before I'd even gotten a mimosa. One friend admitted she'd been buying expensive egg bites from a coffee chain and couldn't believe something this good could be this simple. Now I make a double batch whenever I'm feeding a crowd, and I always slice a few extra pieces because people come back for seconds.

Ingredients

• Large eggs: The foundation of the dish, providing structure and richness while the cottage cheese keeps them from drying out in the oven.
• Low-fat cottage cheese: This is the secret to the fluffy texture and protein boost, blending completely into the eggs so even cottage cheese skeptics won't detect it.
• Milk: Just enough to thin the mixture slightly so it pours evenly across the pan and bakes uniformly.
• Cherry tomatoes: They release just enough moisture during baking to keep pockets of the eggs extra tender, and their sweetness balances the savory elements.
• Baby spinach: Wilts down to almost nothing but adds color and nutrients without any bitterness when baked.
• Red bell pepper: Provides a slight crunch and vibrant color that makes the dish look as good as it tastes.
• Zucchini: Adds subtle texture and soaks up the egg mixture beautifully without releasing too much water if diced small.
• Red onion: A little sharpness that mellows in the oven and gives each bite a bit of complexity.
• Dried oregano or Italian seasoning: Simple herbs that make the whole pan smell like you spent much more effort than you did.
• Fresh chives or parsley: A final touch of brightness that makes reheated meal prep feel a little more special.

Instructions

Prep your pan:

Preheat your oven to 375°F and grease a rimmed baking sheet so the eggs release easily after baking. Parchment paper works beautifully if you want absolutely zero sticking.

Blend the base:

Whisk the eggs, cottage cheese, and milk together until the mixture is smooth and slightly frothy, which ensures the cottage cheese distributes evenly. This takes a good minute of whisking, but it's worth it for the texture.

Season generously:

Stir in your salt, pepper, and herbs now so the seasoning gets into every bite. Taste the raw mixture if you're brave, or just trust that a half teaspoon of salt is right for this volume.

Fold in the vegetables:

Add all your chopped vegetables and mix gently so they're evenly distributed but not crushed. The goal is colorful bites throughout, not a vegetable layer on the bottom.

Pour and settle:

Pour the mixture onto your prepared pan and tap it gently on the counter to release any air bubbles. This helps the eggs bake evenly without pockets or domes.

Bake until just set:

Slide the pan into the oven for 22 to 25 minutes, watching for the center to barely jiggle and the edges to turn golden. Overbaking makes them rubbery, so pull them when they still look slightly soft in the middle.

Cool and slice:

Let the pan rest for 5 minutes so the eggs firm up enough to cut cleanly into squares. Garnish with fresh herbs and serve immediately or let them cool completely for meal prep.

Save

The first time I packed these for breakfast at work, a coworker leaned over and asked if I'd ordered catering. When I told her it was meal prep from Sunday, she looked genuinely stunned. There's something satisfying about pulling out a container of something this good when everyone else is microwaving sad leftovers. It's become my quiet Sunday ritual now, chopping vegetables while a podcast plays, knowing I'm setting up five mornings of not having to think before coffee. These eggs have turned me into the kind of person who actually eats a real breakfast, which I never thought I'd say.

Storing and Reheating

Once the pan has cooled completely, slice it into six portions and stack them in an airtight container with parchment paper between the layers if you're feeling fancy. They'll keep in the refrigerator for four days, and I've found they actually taste better on day two after the flavors meld. Reheat individual squares in the microwave for 45 seconds to a minute, or pop them in a toaster oven at 350°F for about 5 minutes if you want the edges to crisp up again. I've also frozen these successfully for up to a month, thawing them overnight in the fridge before reheating, though the texture is slightly softer after freezing.

Customizing Your Vegetables

This recipe is incredibly forgiving when it comes to swapping vegetables based on what you have or what's in season. I've used diced broccoli, sliced mushrooms, chopped asparagus, and even leftover roasted sweet potato with great results. The key is keeping the total volume of vegetables around two and a half to three cups so the egg-to-vegetable ratio stays balanced. Heartier vegetables like broccoli or cauliflower benefit from a quick steam or sauté before mixing in, while tender greens like arugula or kale can go in raw. In the summer I load these up with zucchini and tomatoes, and in the fall I'll add roasted butternut squash and caramelized onions for a completely different flavor profile.

Serving Suggestions

While these eggs are perfectly satisfying on their own, they're also excellent as part of a bigger breakfast spread. I like to serve them warm with a slice of whole grain toast and half an avocado for extra healthy fats, or alongside roasted breakfast potatoes when I'm feeding guests. They're also wonderful tucked into a whole wheat wrap with a little hot sauce and salsa for a portable breakfast burrito. For brunch, I'll arrange the squares on a platter with fresh fruit and a simple arugula salad, and suddenly it looks like I put in way more effort than I did.

• Top with a dollop of Greek yogurt or sour cream and a sprinkle of everything bagel seasoning for extra richness.
• Serve with a side of turkey sausage or smoked salmon if you want even more protein.
• Pair with a green smoothie or fresh orange juice to round out the meal with vitamins and energy.

Save

These sheet pan eggs have quietly become one of the most reliable recipes in my kitchen, the kind I make without measuring anymore because I've done it so many times. They've solved the weekday breakfast problem without any fancy equipment or complicated techniques, just a solid formula that works every single time. I hope they become that recipe for you too, the one you make on autopilot and share with everyone who asks how you manage to eat so well during the week.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, this dish is excellent for meal prep. You can store sliced portions in an airtight container in the refrigerator for up to 4 days. Simply reheat individual slices in the microwave for 1-2 minutes before serving.

→ What vegetables work best as substitutes?

Feel free to swap or add mushrooms, broccoli, asparagus, zucchini, or any soft vegetables you prefer. Avoid watery vegetables like cucumber, or drain them well first. Frozen vegetables also work—just thaw and drain before adding.

→ How do I know when the eggs are fully cooked?

Bake for 22-25 minutes until the eggs are just set in the center and lightly golden around the edges. The center should feel slightly firm when gently pressed. Slightly underdone eggs will continue cooking as they cool.

→ Is this suitable for dietary restrictions?

This dish is naturally vegetarian, gluten-free, and high in protein. It contains eggs and dairy (cottage cheese and milk). Always check cottage cheese labels for additives if you have sensitivities, and verify plant-based milk labels if using dairy-free alternatives.

→ Can I add cheese or other toppings before baking?

Absolutely. Sprinkle shredded cheese like cheddar, feta, or mozzarella over the mixture before baking for extra flavor and richness. You can also add fresh herbs like dill, basil, or thyme to enhance the taste.

→ How do I prevent the eggs from sticking to the pan?

Lightly grease the rimmed baking sheet with nonstick spray or line it with parchment paper before pouring in the egg mixture. Either method ensures easy removal and cleanup after baking.