This high protein sheet pan eggs with cottage cheese comes together so quickly and easily! Perfect for feeding a crowd or meal prepping for busy mornings, this cottage cheese eggs recipe is also easily customizable, so everyone will start their day happy and satisfied!
If you want a stress-free morning for busy weekdays or for when you’re hosting overnight visitors, this sheet pan eggs with cottage cheese recipe will make your life so much easier. It’s so simple to put together and the options to customize them are endless!
Why You’ll Love This Recipe
- Starting your day with a protein-packed meal will help you feel more full and satisfied! It’ll help keep those mid-morning hangry feelings at bay.
- These sheet pan cottage cheese eggs are very versatile! You can eat them on their own, have them in a breakfast sandwich, place them on some toast, and more!
- This recipe is ready in under 30 minutes! So even if you are not meal prepping it ahead of time, you’ll have breakfast ready in no time! Plus, it’s pretty hands-off as the oven does most of the work after you blend all the ingredients together!
- These sheet pan eggs store and reheat wonderfully. They also freeze well! They’re perfect for meal prepping.
Ingredients You’ll Need
eggs — eggs are a great source of protein and adding cottage cheese to them really amps it up. I use large eggs from Costco (a mix of the organic and regular free range eggs).
cottage cheese — cottage cheese is a low-calorie cheese with a mild flavor, so it doesn’t add any strong flavor to the scrambled eggs. It’s soft, white, and creamy, so it adds a lovely creamy texture to the eggs. It also gives the sheet pan eggs a wonderfully soft and tender texture. I’m using 2% MF (2% milk fat) and usually just pick whichever container is on sale! Cottage cheese is a wonderful source of protein, so it’ll leave you feeling satiated.
shredded cheese — to make these eggs cheesier, I add some shredded cheddar cheese. Feel free to use your favorite cheese. Mozzarella, feta, and parmesan are another cheese I like to use.
seasoning — I like to use some salt, pepper, garlic powder, and onion powder. Feel free to change it up!
oil spray — you’ll need to spray your parchment-lined sheet pan to make sure nothing sticks!
optional — I like to add some chives, but you can skip them if you want.
How to Make Sheet Pan Eggs with Cottage Eggs
- Spray a parchment-lined sheet pan generously with cooking spray and heat the oven to 350°F.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper to a blender and blend until smooth.
- Carefully pour the egg mixture into your lined sheet pan.
- Evenly sprinkle the shredded cheese and chives (if using) onto the sheet pan.
- Bake for 15 to 20 minutes, or until the eggs are set in the center.
- Let cool for a couple of minutes before cutting into 12 slices and enjoying.
Recipe Tips and Notes
- You can also add the shredded cheese to the blender and blend it into the eggs like I do in my cottage cheese egg cups.
- This is the sheet pan I use. Make sure yours has a relatively high rim so nothing overflows!
- I recommend preparing this recipe as close to your oven as possible, as you don’t want the egg mixture sloshing around the sheet pan as you move around the kitchen with it!
- Some cooked bacon, ham, or even cooked ground sausage are a tasty addition to the eggs.
- Mix things up by adding your favorite veggies. I’ve added chopped spinach, bell peppers, kale, onions, and more. However, be mindful of how much veggies you’re adding to the sheet pan, as you don’t want to cause the mixture to overflow. You also don’t want to add too much water content to the egg mixture. If you’re worried about watery eggs, you can cook the veggies first before adding them to the sheet pan to bake.
- Pair these sheet pan eggs with my Sausage, Egg, and Cheese McMuffin recipe!
Make Ahead Tips
- Meal prep: once cooled, store in an airtight container for up to 4 days in the fridge. You can reheat the eggs in a microwave.
- Freezer: allow the sheet pan cottage cheese eggs to cool before wrapping them individually in foil or parchment and transferring into an airtight container or bag. Store in the freezer for up to 3 months.
Sheet Pan Eggs with Cottage Cheese Recipe
Ingredients
- 18 large eggs
- 1½ cup cottage cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cup shredded cheddar cheese
- 2 to 3 tablespoons chives, optional
- oil spray
Instructions
- Spray a parchment-lined sheet pan generously with cooking spray and heat the oven to 350°F.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper to a blender and blend until smooth.
- Carefully pour the egg mixture into your lined sheet pan. Then evenly sprinkle the shredded cheese and chives (if using) onto the sheet pan.
- Bake for 15 to 20 minutes, or until the eggs are set in the center. Let cool for a couple of minutes, then cut into 12 slices and enjoy.
Nutrition Per Serving
More High Protein Breakfast Recipes to Try
- Cottage Cheese Scrambled Eggs
- Greek Yogurt Scrambled Eggs
- Greek Yogurt Peanut Butter Bowls
- High Protein Overnight Oats
- Cottage Cheese Peanut Butter Bowls
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