Save to Pinterest Start your morning with these High-Protein Sheet Pan Eggs With Cottage Cheese and Veggies. This recipe creates light, fluffy oven-baked eggs packed with protein-rich cottage cheese and colorful fresh vegetables—perfect for easy meal prep and healthy breakfasts all week long.
Save to Pinterest This American-style breakfast or brunch dish is rated as easy, taking only 40 minutes from start to finish. It yields 6 hearty servings, making it a great option for feeding a family or stocking your fridge with healthy meals.
Ingredients
- Eggs & Dairy: 10 large eggs, 1 1/2 cups (340 g) low-fat cottage cheese, 1/4 cup (60 ml) milk (dairy or unsweetened plant-based)
- Vegetables: 1 cup (150 g) cherry tomatoes, halved, 1 cup (90 g) baby spinach, roughly chopped, 1/2 cup (75 g) red bell pepper, diced, 1/2 cup (60 g) zucchini, diced, 1/4 cup (30 g) red onion, finely chopped
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano or Italian seasoning, optional pinch of chili flakes
- Garnish: 2 tablespoons fresh chives or parsley, chopped
Instructions
- Step 1
- Preheat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet (approx. 13x9 inches / 33x23 cm) with nonstick spray or line with parchment paper.
- Step 2
- In a large mixing bowl, whisk together eggs, cottage cheese, and milk until smooth and slightly frothy.
- Step 3
- Stir in salt, pepper, and dried herbs.
- Step 4
- Add tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine.
- Step 5
- Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture.
- Step 6
- Bake for 22–25 minutes, or until the eggs are just set in the center and lightly golden around the edges.
- Step 7
- Remove from the oven and let cool for 5 minutes.
- Step 8
- Slice into squares, garnish with fresh chives or parsley, and serve warm or cool. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Zusatztipps für die Zubereitung
This dish is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. For a quick breakfast on busy mornings, simply reheat individual slices in the microwave.
Varianten und Anpassungen
Feel free to customize this sheet pan recipe by swapping or adding other vegetables like mushrooms, broccoli, or asparagus. For extra flavor, you can sprinkle the top with shredded cheese before placing it in the oven.
Serviervorschläge
To round out your meal, serve these egg squares with a side of whole grain toast or fresh avocado slices for a complete and balanced breakfast.
Save to Pinterest With 15g of protein and only 145 calories per serving, these High-Protein Sheet Pan Eggs are a delicious and efficient way to stay on track with your health goals. Enjoy your fresh, colorful breakfast!
Recipe FAQs
- → Can I freeze these baked eggs?
Yes, these freeze well. Wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave for 1-2 minutes.
- → What other vegetables work in this dish?
Mushrooms, broccoli, asparagus, diced potatoes, or caramelized onions all work beautifully. Just keep the total vegetable amount around 2 ½ cups to maintain proper baking time.
- → Why is my cottage cheese lumpy in the final dish?
For a smoother texture, blend the cottage cheese with the eggs and milk before adding vegetables. Small curds are normal and add pleasant texture, but large chunks can be avoided by thorough whisking.
- → Can I use a different size baking pan?
A 9x13 inch casserole dish works, but baking time may increase by 5-10 minutes. For thinner pieces, use a larger rimmed baking sheet (18x13 inches) and reduce baking time to 15-18 minutes.
- → Is this suitable for a low-carb diet?
Absolutely. With only 6 grams of carbohydrates per serving and 15 grams of protein, these eggs fit well into low-carb and keto eating plans when using full-fat cottage cheese.
- → How do I know when the eggs are fully cooked?
The center should be just set with no jiggle, and edges will be lightly golden. A knife inserted in the middle should come out clean. If undercooked, return to the oven in 2-minute increments.