High-Protein Sheet Pan Eggs (Printable Version)

Fluffy oven-baked eggs with cottage cheese and vegetables for protein-packed 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

# Directions:

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 tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine without breaking down delicate ingredients.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture and eliminate 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 and garnish with fresh chives or parsley. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's genuinely foolproof—even when you forget to stir the vegetables evenly, the result tastes thoughtfully composed.
  • One pan means one cleanup, which is the kind of small victory that makes weekday mornings feel manageable.
  • Cottage cheese adds protein without any eggy density, creating a cloud-like texture that people swear can't possibly be as simple as you're telling them.
02 -
  • Overbaking is your only real enemy here—eggs are done the moment they're no longer jiggly in the center, and even a few extra minutes dries them out noticeably and makes reheated slices tough.
  • The vegetables release moisture as they cook, which is why not overcrowding with wet ingredients matters; fresh spinach wilts down significantly and tomatoes weep, so respect the ratios.
03 -
  • Cottage cheese that's slightly lumpy actually creates a better texture than completely smooth—the small curds add structure and prevent the eggs from becoming too uniform.
  • Let your sheet pan cool to room temperature before slicing and storing, otherwise steam condenses inside the container and makes everything soggy by morning.
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