Servings: 8 1x
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.
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