Pin It The morning I discovered sheet pan eggs was one of those chaotic Tuesdays when I was running late for everything. I literally dumped eggs, cottage cheese, and whatever veggies were languishing in my crisper drawer onto a baking sheet, crossed my fingers, and shoved it in the oven. Twenty minutes later, my kitchen smelled incredible and I had the most fluffy, protein-packed breakfast I'd made in years. Now it's the only way I meal prep breakfast anymore.
Last summer, my sister came to stay for a week and I made these for her first morning. She texted me from the airport three days later saying she'd already bought a rimmed baking sheet just to recreate them. Now every time we FaceTime, she's showing me her vegetable variations like she's discovering something revolutionary.
Ingredients
- 10 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly with the cottage cheese
- 1 1/2 cups low-fat cottage cheese: The secret ingredient that makes these eggs taste like a soufflé without any effort
- 1/4 cup milk: Just enough to help everything blend into a silky smooth mixture
- 1 cup cherry tomatoes: They burst slightly in the oven and create little pockets of sweetness throughout
- 1 cup baby spinach: Chopped rough so you get actual bites of green, not just flecks
- 1/2 cup red bell pepper: Adds a crunch that survives the baking time beautifully
- 1/2 cup zucchini: Dice it small so it cooks through and doesn't release too much moisture
- 1/4 cup red onion: Finely chopped so you get flavor without raw onion bites
- 1/2 teaspoon salt: Essential since cottage cheese is already fairly salty
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/2 teaspoon dried oregano: Italian seasoning works perfectly fine if that's what you have
- 2 tablespoons fresh chives: Don't skip the garnish—it makes everything taste brighter and fresher
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a rimmed baking sheet—lining it with parchment saves you cleanup time later
- Whisk the base:
- Beat those eggs with cottage cheese and milk until you can't see cottage cheese curds anymore
- Season it right:
- Add salt, pepper, and oregano directly to the egg mixture so every bite is flavored
- Prep the vegetables:
- Halve your tomatoes, chop the spinach, dice the peppers and zucchini, and mince that onion
- Combine everything:
- Fold all the vegetables into the egg mixture gently—you don't want to bruise the tomatoes
- Spread and settle:
- Pour onto your baking sheet and give it a gentle tap on the counter to level everything out
- Bake until set:
- Check at 22 minutes—you want them just set in the center with golden edges
- The waiting game:
- Let them cool for five minutes before slicing, or they'll fall apart on you
Pin It 
My neighbor started making these after smelling them through our shared kitchen vent. Now we have this unspoken Tuesday morning ritual where we both bake variations and compare notes through text messages about whose vegetable combos worked better.
Meal Prep Magic
These reheat beautifully in the microwave for about 45 seconds. I keep a container in my work fridge and honestly look forward to breakfast all morning, which is saying something for someone who used to skip it entirely.
Vegetable Swaps
I've learned that mushrooms need to be pre-sautéed or they release too much water. Broccoli should be cut into tiny florets, and asparagus works best if you cut it into 1-inch pieces so it doesn't overwhelm the texture.
Serving Ideas
Sometimes I serve these with a simple arugula salad for lunch. They're also unexpectedly good tucked into a warm tortilla with a little hot sauce.
- Whole grain toast rounds out the meal perfectly
- Half an avocado on the side makes it feel restaurant-worthy
- A dollop of Greek yogurt on top adds extra creaminess
Pin It There's something deeply satisfying about pulling a tray of these out of the oven, all golden and puffed up. Breakfast for the week feels like a gift to my future self.
Recipe Questions & Answers
- → Can I use different vegetables?
Absolutely. Swap in mushrooms, broccoli, asparagus, or any vegetables you enjoy. Just keep the total amount similar for best baking results.
- → How do I store leftovers?
Store cooled squares in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds.
- → Can I freeze these baked eggs?
Yes. After cooling completely, wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → What makes the eggs fluffy?
Whisking cottage cheese and milk into the eggs creates air pockets and adds moisture, resulting in a lighter, fluffier texture than eggs alone.
- → Can I make this dairy-free?
Use a dairy-free cottage cheese alternative or substitute with silken tofu. Choose plant-based milk and skip any cheese garnishes to make it completely dairy-free.
- → What size baking sheet works best?
A 13x9 inch rimmed baking sheet creates the ideal thickness. Using a larger pan will make thinner eggs that cook faster, while a smaller pan yields thicker squares needing more time.