High Protein Sheet Pan Eggs (Print)

Fluffy oven-baked eggs with cottage cheese and vegetables for easy meal prep.

# Components:

→ Eggs & Dairy

01 - 10 large eggs
02 - 1 1/2 cups low-fat cottage cheese
03 - 1/4 cup milk, dairy or unsweetened plant-based

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup zucchini, diced
08 - 1/4 cup red onion, finely chopped

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 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 well distributed.
04 - Add tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine all ingredients.
05 - Pour egg mixture evenly onto prepared baking sheet. Gently tap pan on counter to settle mixture.
06 - Bake for 22 to 25 minutes until eggs are just set in center and lightly golden around edges.
07 - Remove from oven and let cool for 5 minutes. Slice into squares and garnish with fresh chives or parsley.
08 - Serve warm or at room temperature. Store leftovers in airtight container in refrigerator for up to 4 days.

# Expert Advice:

01 -
  • One pan means one cleanup, which feels like a small victory before your coffee has cooled.
  • The cottage cheese creates this creamy, protein-packed base that keeps you full through your entire morning.
  • You can customize the vegetables based on what's in your crisper drawer, making meal prep feel less rigid and more like a creative puzzle.
02 -
  • Over-whisking the cottage cheese mixture can cause it to separate during baking, so whisk just until smooth and stop yourself from getting too enthusiastic.
  • If your vegetables are particularly watery—like fresh-harvested zucchini—pat them dry with a paper towel first, or you'll end up with a slightly wetter final product that's still delicious but less sliceable.
  • The baking time can vary by two to three minutes depending on your oven's personality; start checking at 22 minutes by looking for that barely-set center rather than relying solely on the clock.
03 -
  • A rimmed baking sheet is non-negotiable here; a flat baking sheet without sides will result in runaway eggs escaping across your oven floor, a lesson I've learned so you don't have to.
  • If your cottage cheese is particularly lumpy, blend it briefly with the milk before adding the eggs, which creates a smoother base that distributes more evenly through the pan.
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