I’m always on the lookout for new recipes for breakfast, particularly make-ahead ideas that can keep mornings stress-free and interesting. That’s how I came up with the idea to meal prep a batch of these sheet pan eggs to add to a variety of breakfasts. Similar to these popular egg bites, these sheet pan eggs have cottage cheese, which adds a boost of high-quality protein and a light, creamy texture that makes them feel a little more special than regular scrambled eggs without any extra effort.
Recipe Highlights
High protein: A single square of these sheet pan eggs provides 15 grams of protein, along with B vitamins, calcium, potassium, and good-for-you fats. When prepped ahead of time, they make it easy to reach my breakfast protein goals, keeping me fueled and focused until lunch.
Quick and easy: With minimal prep time and a quick cooking time, this recipe is ready to eat in a total time of 30 minutes or less — no mixing bowls required.
Leftovers store and reheat well: I bake a pan of these eggs at the start of the week, and cut it into squares to grab-and-go, pack into meal prepped breakfasts for my husband, layer into a breakfast sandwich, or reheat and enjoy with a little hot sauce.
Soft cheesy taste and texture: These eggs are perfectly tender and have a savory cheesy taste, similar to really good scrambled eggs. They’re not rubbery at all and everyone who tastes them comments on the soft pillowy texture.
Versatile: I sometimes include add-ins (see my suggestions below), giving the eggs even more flavor, nutrients, and protein, like a baked omelet or frittata that doesn’t require me to hover over the stove.
Key Ingredients
These are just a few notes about the key ingredients in this recipe. Scroll down to the recipe card for the complete details.
- Large eggs: Just like Dietitian Jess, I have backyard chickens that provide flavorful eggs. However, if using store-bought, I always look for high-quality eggs that come from chickens that are free to forage. I’ve tested this recipe using egg whites, and it works just fine while cutting down on some saturated fat. But, most often, when cooking eggs, I use the entire egg, as I believe most of the flavor, vitamins, and nutrients are in the yolks.
- Cottage Cheese: I almost always have cottage cheese on hand and use it in a variety of high-protein breakfast ideas. I’ve tested these baked eggs with 4% and 2% cottage cheese, preferring higher-fat options for a fluffier consistency and richer taste, while eliminating the need for heavy cream or milk.
- Shredded sharp cheddar cheese: Cheddar cheese is always my go-to, but shredded Gruyere, mozzarella, provolone, swiss, colby jack, pepper jack, and even crumbled feta are all delish.
- Herbs: These are optional, but I like to include a blend of fresh chives, oregano, cilantro, parsley, and thyme for a punch of bright, refreshing flavor. Use any herbs you have available.
Find the ingredient list with exact measurements in the recipe card below.
Kitchen Equipment To Gather
This quick recipe comes together fast and requires only a few kitchen tools. Here’s what’s needed:
- 15×10-inch rimmed baking sheet (also called jelly roll pan size – my favorite is the medium size pan from this set), or double the recipe and use an 18×13-inch rimmed baking sheet (half sheet baking sheet)
- Cooking spray
- High-speed blender
Get Creative With Mix-Ins
This sheet pan eggs recipe is very forgiving and is a nice canvas for a variety of mix-ins. It’s a great way to get creative, use up leftovers, and prevent food waste. Some of my favorite additions are:
- Diced ham
- Crumbled sausage or broken up sausage patties
- Cooked and crumbled bacon
- Shredded chicken
- Sautéed onions
- Sautéed red bell pepper
- Thin sliced zucchini
- Fresh torn spinach
- Diced fresh tomatoes or sun-dried tomatoes
Serving Options
Once cooked, slice the sheet pan eggs into 8 large pieces and enjoy a serving as an easy breakfast. If I’m hosting breakfast or want to have extra leftovers for later, I’ll double the recipe and bake two sheet pans full at once. I also use these eggs to meal prep breakfasts by layering them between English muffins to make a big batch of breakfast sandwiches for the freezer. Then, I quickly reheat one in the morning in my toaster oven or air fryer. Before enjoying one, I add toppings like pickled red onions, green onions, guacamole, avocado, or salsa.
When serving these eggs for brunch, I suggest pairing them with other breakfast recipes like this go-to green smoothie, mini banana muffins, roasted potatoes, Greek yogurt bagels, or lemon blueberry baked oatmeal for a well-rounded offering.
How To Store And Reheat
For meal prep, I portion individual servings into airtight containers and refrigerate them for up to 3 days. Then, I quickly reheat a serving in the microwave for 60-90 seconds (depending on the wattage) or a greased skillet over medium heat with a teaspoon or two of water.
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Sheet Pan Eggs With Cottage Cheese Recipe
These sheet pan eggs with cottage cheese are a quick and easy breakfast option perfect for busy mornings and meal prep. Naturally gluten-free and high-protein, they turn out rich and fluffy and lend well to a variety of mix-ins to satisfy everyone around the table.
Ingredients
- Cooking spray
- 12 whole eggs
- 1½ cups (12 ounces) 2% or 4% fat cottage cheese
- ¾ cup shredded sharp cheddar cheese
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional: 2 tablespoons finely chopped fresh chives or other fresh herbs
Instructions
- Preheat the oven to 350°F. Generously mist a small rimmed baking sheet (15 x 10)* with cooking spray set aside.
- In a high-speed blender combine the eggs, cottage cheese, shredded cheese, salt, and pepper.
- Pour the egg mixture into the prepared baking sheet. Sprinkle fresh chives or other fresh herbs evenly over top. (NOTE: The sheet pan will be very full, so make sure you don’t need to move it very far across your kitchen to get it into the oven.)
- Bake until the eggs are set in the center, 15-20 minutes. Remove from the oven and let the eggs cool on the sheet pan at least 10 minutes before cutting into 8 pieces. Enjoy the baked eggs as is or add to a breakfast sandwich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat servings in the microwave for 60-90 seconds, depending on microwave wattage.
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Notes
Get creative with mix-ins: May add diced ham, cooked and crumbled breakfast sausage, or cooked and crumbled bacon, as well as other veggies, such as cooked onions, spinach, or tomatoes.
*For a larger baking sheet (~18×13), double the ingredients and increase the baking time by 5-10 minutes. I like this set of sheet pans that has every size I need.
Nutrition Information
- Serving Size: 1/8 of the recipe
- Calories: 160
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 361 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 2 g)
- Protein: 15 g
- Cholesterol: 229 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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