Save The morning I discovered sheet pan eggs changed my entire relationship with breakfast prep. I'd been standing over a stove scrambling individual portions for years, watching my weekday mornings disappear. My sister mentioned throwing everything on a baking sheet and I admit I was skeptical. But that first batch came out fluffy, speckled with colorful vegetables, and suddenly I had breakfast for days without the hassle.
Last month I made a double batch when my parents visited and my dad actually asked for the recipe. He's never asked for a recipe in his life. Now I keep portions in the freezer for those mornings when even the microwave feels like too much effort. The texture holds up beautifully, and reheating takes ninety seconds.
Ingredients
- 10 large eggs: The foundation of the dish, bringing structure and that classic protein richness
- 1 1/2 cups low-fat cottage cheese: Creates an incredibly fluffy texture while adding moisture and extra protein
- 1/4 cup milk: Helps achieve that smooth, custard-like consistency we want
- 1 cup cherry tomatoes: They become sweet and jammy in the oven, bursts of flavor in every bite
- 1 cup baby spinach: Wilts down beautifully and adds nutrition without overpowering the eggs
- 1/2 cup red bell pepper: Brings crunch and vibrant color that stays bright even after baking
- 1/2 cup zucchini: Mild flavor that soaks up the seasoning while adding subtle texture
- 1/4 cup red onion: Just enough sharpness to cut through the richness of the dairy
- 1/2 teaspoon salt: Essential for bringing out all the flavors in the vegetables
- 1/4 teaspoon black pepper: Adds gentle heat and depth
- 1/2 teaspoon dried oregano: Earthy notes that pair perfectly with eggs and vegetables
- 2 tablespoons fresh chives: Bright finish that makes everything taste fresh and finished
Instructions
- Preheat and prepare:
- Set your oven to 375°F and grab a rimmed baking sheet, giving it a quick spray with nonstick cooking spray or lining it with parchment paper for the easiest cleanup.
- Whisk the base:
- In a large bowl, crack all those eggs and add the cottage cheese with milk, whisking until everything's combined and slightly frothy.
- Season well:
- Sprinkle in your salt, pepper, and dried oregano, giving it another quick whisk to distribute the seasonings evenly throughout.
- Add the vegetables:
- Toss in the tomatoes, spinach, bell pepper, zucchini, and red onion, folding everything together gently so each piece gets coated in the egg mixture.
- Spread and settle:
- Pour everything onto your prepared baking sheet, spreading it into an even layer, then give the pan a gentle tap on the counter to release any air bubbles.
- Bake until set:
- Slide the sheet into the oven for 22 to 25 minutes, watching for the center to set and the edges to turn lightly golden.
- Rest and slice:
- Let the eggs cool for about five minutes on the counter before cutting into squares and topping with those fresh chives.
Save These have become my go-to when friends have new babies or are recovering from surgery. Something about having a homemade, protein-rich breakfast ready to reheat feels like genuine care. I deliver them in stackable containers with little sticky notes about heating times.
Meal Prep Magic
The beauty of this recipe shines on Sunday afternoons when you're already tired from the weekend. One sheet pan becomes six breakfasts, four lunches, or whatever combination your week demands. I portion them into containers while still slightly warm and they never develop that rubbery texture that plagued my earlier meal prep attempts.
Vegetable Swaps
I've learned that almost any vegetable works here, but water content matters. Mushrooms add fantastic flavor but release more liquid, so I sauté them briefly first. Broccoli needs a quick steam or it stays too crunchy. Bell peppers and zucchini are foolproof because they hold their texture while becoming tender.
Serving Suggestions
Sometimes I'll serve these warm with a slice of sourdough toast for a weekend breakfast that feels special. During the week, I'll pair two squares with half an avocado and call it complete. My husband likes his topped with hot sauce, while the kids prefer a dollop of Greek yogurt on top instead of sour cream.
- Try crumbling cooked bacon or sausage over the top before baking
- A sprinkle of shredded sharp cheddar during the last five minutes creates a beautiful cheesy crust
- Leftovers refrigerate beautifully for up to four days or freeze for a month
Save There is something deeply satisfying about opening the refrigerator on a Monday morning and seeing those neat stacks of homemade breakfast waiting. It's the small rituals that make busy weeks feel manageable.
Recipe FAQs
- → Can I freeze these sheet pan eggs?
Yes, these freeze exceptionally well. After cooling completely, slice into portions and wrap individually in plastic wrap, then place in a freezer-safe container. They'll keep for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave for 1-2 minutes.
- → Why add cottage cheese to eggs?
Cottage cheese adds incredible creaminess and moisture while boosting protein content significantly. As it bakes, the cottage cheese melts into the eggs creating a fluffy, tender texture that's almost like a soufflé. You won't taste the cottage cheese distinctly—it just makes the eggs richer and more satisfying.
- → What other vegetables can I use?
Almost any vegetable works here. Try mushrooms, broccoli florets, asparagus, diced butternut squash, or even frozen mixed vegetables. Just keep the total amount around 2-3 cups to ensure the eggs set properly. Sauté watery vegetables like mushrooms or zucchini briefly before adding to prevent excess moisture.
- → Can I make these dairy-free?
Yes, substitute the cottage cheese with an equal amount of unsweetened coconut yogurt or a dairy-free cottage cheese alternative. Use plant-based milk and skip any cheese garnishes. The texture will be slightly different but still delicious and protein-rich.
- → How do I know when the eggs are done?
The eggs are done when the center is just set—no longer liquid but still slightly jiggly—and the edges are lightly golden. They'll continue cooking slightly as they rest, so remove them while they still have a little movement in the center. Overbaking will make them rubbery.
- → Can I prepare this the night before?
You can whisk the eggs with cottage cheese, milk, and seasonings the night before and store in the refrigerator. Add the vegetables right before baking to prevent them from becoming soggy. Alternatively, bake the entire dish ahead and reheat individual portions throughout the week.