High-Protein Sheet Pan Eggs With Cottage Cheese

There's something deeply satisfying about pulling a golden sheet pan of baked eggs from the oven on a busy morning—no flipping, no hovering over a skillet, just reliable protein waiting for you. I stumbled onto this recipe during one of those phases where I was trying to simplify my mornings without sacrificing flavor or nutrition. What started as a desperate attempt to batch-cook breakfast turned into something I actually look forward to, and now I make it almost every Sunday when the kitchen feels calm and I have time to think.

I made this for my brother one Saturday, and he ate three pieces before asking what I'd done differently to the eggs—he genuinely thought I'd somehow gotten them creamier, lighter, like a cloud. Turned out he'd been eating rubbery scrambled eggs his whole life and never knew it could taste this way. Now when he visits, this is the first thing he asks for, which feels like the highest compliment a recipe can get.

Ingredients

• Eggs (10 large): The foundation—look for ones that have been stored properly, as fresher eggs whip up fluffier and hold their structure better during baking.
• Low-fat cottage cheese (1 1/2 cups): This is the secret weapon that makes the texture creamy and tender rather than dense; don't skip it or use Greek yogurt as a substitute, as they behave differently in the oven.
• Milk (1/4 cup): Loosens the cottage cheese slightly so it distributes evenly; dairy or unsweetened plant-based both work beautifully.
• Cherry tomatoes (1 cup, halved): They soften gently during baking and burst with sweetness—regular tomatoes get watery, so stick with cherry.
• Baby spinach (1 cup, roughly chopped): Adds iron and color without overpowering; it shrinks significantly as it cooks, so don't hesitate to pile it high.
• Red bell pepper (1/2 cup, diced): Brings sweetness and crunch that holds up through baking better than green peppers do.
• Zucchini (1/2 cup, diced): Keeps the dish light and helps soak up the egg mixture; slice thin so it cooks through evenly.
• Red onion (1/4 cup, finely chopped): Mild and slightly sweet when baked; red onions stay vibrant rather than turning gray like yellow ones.
• Salt and pepper: Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then taste and adjust—cottage cheese can vary in saltiness.
• Dried oregano or Italian seasoning (1/2 teaspoon): A pinch of something herbal lifts the whole dish without making it taste heavy.
• Fresh chives or parsley (2 tablespoons): Scatter these on top just before serving for a burst of freshness and color that makes it look restaurant-quality.

Instructions

Prepare your pan and preheat:

Set the oven to 375°F and grease a 13x9 inch baking sheet with nonstick spray or line it with parchment paper. This prevents sticking and makes cleanup almost effortless afterward.

Blend the base:

Whisk together eggs, cottage cheese, and milk in a large bowl until the mixture is smooth and slightly frothy on top. You're essentially making a batter, so whisk for about a minute until you don't see lumps of cottage cheese.

Season generously:

Stir in salt, pepper, and dried herbs, making sure everything is evenly distributed. Taste a tiny bit of the mixture and adjust seasoning—it should taste slightly overseasoned because the veggies will add their own flavors.

Add vegetables:

Gently fold in the tomatoes, spinach, bell pepper, zucchini, and red onion, being careful not to deflate the mixture. The vegetables should be scattered throughout, not clumped in one area.

Transfer to the pan:

Pour the egg mixture evenly across the prepared baking sheet, then gently tap the pan on the counter a few times to settle everything and release air bubbles. This helps the eggs cook more evenly and set with a tender crumb.

Bake until set:

Slide the pan into the oven and bake for 22 to 25 minutes, checking around the 20-minute mark. The center should jiggle just slightly when you gently shake the pan—it'll continue cooking as it cools.

Cool and serve:

Let the pan rest on the counter for 5 minutes so it firms up enough to slice cleanly. Slice into 6 portions, scatter fresh herbs on top, and serve warm or at room temperature.

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What made me fall in love with this dish was realizing it never felt like leftovers—reheating a slice for Tuesday's breakfast tasted just as good as Saturday morning, maybe even better because the flavors had time to settle. That's when I knew this wasn't just a meal-prep hack, but something genuinely delicious worth repeating.

Why This Works for Meal Prep

The beauty of sheet pan cooking is that everything bakes together without any fussy timing or temperature adjustments. Vegetables soften to tender but not mushy, eggs set to that sweet spot between custardy and firm, and nothing splits or separates as it sits in the fridge. I've learned that storing individual slices in an airtight container rather than keeping the whole pan intact helps them reheat more evenly—each piece warms through in about 45 seconds in the microwave without getting rubbery.

Customization Without Losing the Plot

The real joy of this recipe is how adaptable it is once you understand the basic formula. I've swapped bell peppers for roasted red peppers, added sautéed mushrooms, thrown in leftover broccoli, or stirred in fresh dill instead of oregano—each version feels distinct but never feels like I'm guessing. The cottage cheese and egg ratio stays the same, which is your anchor, so you can play freely with vegetables and seasonings without worrying that the whole thing will fall apart.

Taking It to the Table

This dish bridges the gap between weekday breakfast and something company-worthy, which I love. Slice it fresh and serve with whole grain toast or avocado on the side, or bring it to a brunch potluck and watch people get genuinely excited about what you've made. The fact that it's naturally high-protein, gluten-free, and vegetarian means it works for almost anyone you're feeding, without tasting like it was made with restrictions in mind.

• For extra richness, sprinkle shredded cheese across the top about 2 minutes before the eggs finish baking and let it melt into the surface.
• If your oven runs hot, start checking at 20 minutes—ovens vary wildly, and you want that center barely set, not bouncy.
• Leftovers keep beautifully for up to 4 days, making this the ultimate breakfast that keeps on giving throughout your week.

Save

This recipe has become my reliable friend for mornings when I need something nourishing but don't have the bandwidth to think about breakfast. It's proof that simple, honest cooking often tastes better than anything complicated.

Recipe Questions & Answers

→ Can I freeze these baked egg squares?

Yes, these freeze well for up to 2 months. Wrap individual squares tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.

→ What vegetables work best in this dish?

Cherry tomatoes, spinach, bell peppers, zucchini, and red onion are excellent choices. You can also add mushrooms, broccoli, or asparagus depending on preference and seasonal availability.

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

The eggs are done when they're just set in the center—no liquid should remain—and lightly golden around the edges. A knife inserted into the center should come out clean.

→ Can I use regular cheese instead of cottage cheese?

Cottage cheese provides the fluffy texture and high protein content. Substituting shredded cheese will change the texture significantly, though you could mix cottage cheese with shredded cheese for added flavor.

→ What size baking sheet should I use?

A rimmed baking sheet approximately 13x9 inches (33x23 cm) works perfectly. This size allows the eggs to cook evenly without being too thick or too thin.

→ How long do leftovers keep in the refrigerator?

Store cooled squares in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds.