High-Protein Sheet Pan Eggs With Cottage Cheese (Printable)

Fluffy oven-baked eggs with cottage cheese and fresh vegetables—ideal for meal prep and healthy breakfasts.

# 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 well distributed.
04 - Add tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine all vegetables evenly.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture.
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 Suggestions:

01 -
  • No standing at the stove—the oven does the work while you sip coffee and plan your week.
  • Cottage cheese makes the eggs impossibly fluffy and adds serious staying power; you won't be hungry by 10 AM.
  • One pan means one thing to wash, and the whole thing takes about 40 minutes from start to cool enough to slice.
02 -
  • Overbaking is worse than underbaking—once the edges turn golden, pull it out; residual heat will finish the job and keep the center tender and moist.
  • Dice your vegetables smaller than you think you need to; they won't shrink as much as you expect, and uniform sizing ensures even cooking throughout the pan.
03 -
  • Whisk the egg mixture for a full minute to incorporate air—it's the difference between a dense frittata and something light and cloud-like.
  • Use a 13x9 inch baking sheet exactly; a smaller pan means the eggs bake thicker and need longer, while a larger pan spreads them too thin and dries them out.
Go Back