High-Protein Sheet Pan Eggs

One Sunday morning, I was standing in front of my fridge wondering how to feed six hungry people without spending all day in the kitchen. My eyes landed on a carton of eggs and a tub of cottage cheese I'd bought with good intentions but never quite used. Something clicked—why not bake them together on a sheet pan? Forty minutes later, I pulled out golden, fluffy squares that somehow tasted fancy but required almost no fussing. That was the moment I realized this wasn't just breakfast; it was my new secret weapon for lazy weekends and busy mornings.

I made this for my sister's surprise brunch last spring, and she kept asking what restaurant I'd ordered from. When I told her it came from my oven, she demanded the recipe on the spot. Now she makes a batch every Sunday and swears by it for those mornings when she's running late but refuses to skip breakfast. Watching her reheat a cold square in the microwave and devour it between meetings felt like a small victory.

Ingredients

• 10 large eggs: These are your foundation, and using truly fresh ones makes a noticeable difference in how fluffy everything gets. Room temperature eggs whisk up faster and blend more smoothly with the cottage cheese.
• 1 1/2 cups low-fat cottage cheese: Don't skip this ingredient thinking it'll taste cottage-cheesy—it dissolves into the eggs and creates an almost custard-like texture with serious protein staying power. Full-fat versions work beautifully too if that's what you have.
• 1/4 cup milk: This loosens everything up just enough so the mixture spreads evenly on the pan. Almond milk, oat milk, or regular dairy all work without fuss.
• 1 cup cherry tomatoes, halved: Their burst of tartness balances the richness perfectly, and they release a tiny bit of juice that keeps everything moist.
• 1 cup baby spinach, roughly chopped: Spinach wilts down to almost nothing, so don't hold back—it adds color, nutrients, and that fresh garden moment.
• 1/2 cup red bell pepper, diced: The sweetness here grounds the dish, and those little pops of color make it feel intentional rather than just scrambled eggs.
• 1/2 cup zucchini, diced: This vegetable adds bulk without heaviness, and it drinks up all those savory flavors beautifully.
• 1/4 cup red onion, finely chopped: Don't use regular onion unless you want your kitchen to smell intensely sharp—red onion has a gentler personality that plays nice with everything else.
• 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano: These seasonings are your baseline, but taste as you go and adjust to your preference before baking.
• Fresh chives or parsley for garnish: This is the finishing touch that makes people think you actually planned ahead, even if you didn't.

Instructions

Set your oven and prepare the stage:

Preheat your oven to 375°F and give that baking sheet a quick spray of nonstick spray or a line of parchment paper. A hot oven is already waiting to do the heavy lifting for you.

Whisk your protein foundation:

Crack those eggs into a large bowl and add the cottage cheese and milk, then whisk like you mean it until the mixture is smooth and just slightly frothy—this takes maybe two minutes of arm work. The cottage cheese should disappear into the eggs, creating something silky that'll surprise you.

Season with intention:

Stir in salt, pepper, and your dried herbs, then taste a tiny spoonful straight from the bowl. This is your moment to adjust flavors before everything hits the heat.

Fold in the vegetables gently:

Add all your chopped and halved veggies and stir just until everything is distributed—you're not looking for perfection, just a good mix where nothing settles to the bottom. This takes about thirty seconds.

Pour and settle:

Pour the entire mixture onto your prepared sheet pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter a few times to let everything settle and find its level.

Bake until just set:

Slide the pan into the oven for 22 to 25 minutes—you're looking for a center that's just set and edges that are lightly golden. A toothpick poked in the middle should come out almost clean, with maybe just a tiny wet crumb clinging to it.

Cool, slice, and finish:

Let it rest for five minutes before slicing—this helps everything hold together without being fragile. Scatter fresh chives over the top and serve warm, or let it cool completely for meal prep magic.

Save

My neighbor came over one morning and caught me reheating a cold square in the microwave while getting ready for work, and she asked where I'd gotten catering. When I explained it was just a baked egg pan I'd made days earlier, she looked at me like I'd invented something revolutionary. Now she brings hers to potlucks, and three different people have asked for the recipe because it looks so intentional and tastes so good.

Why This Works as Meal Prep

Baking eggs instead of scrambling them means they stay tender and moist for days without drying out, which is honestly the secret that changed my whole breakfast game. You can slice them into individual portions, stack them in a container with parchment between layers, and they reheat perfectly in a microwave for thirty seconds or go straight into a lunch box cold. The cottage cheese adds protein that keeps you satisfied through a long morning, and the vegetables are soft enough to enjoy at any temperature.

Flavor Combinations That Actually Work

While the original mix is balanced and beautiful, the real beauty of this dish is how forgiving it is when you start swapping vegetables based on what's in your crisper drawer. Mushrooms, broccoli, asparagus, or even roasted red peppers all feel at home here, and I once threw in some sun-dried tomatoes on a whim that completely elevated the whole thing. Fresh herbs like dill, tarragon, or basil can replace the oregano if your mood is leaning that direction, and a pinch of smoked paprika adds a surprising depth that nobody can quite identify but everyone loves.

Storage, Reheating, and Next-Level Serving

These squares live happily in an airtight container for up to four days, though honestly I've never had any last that long in my house. Cold slices are perfect straight from the fridge with a side of hummus or hot sauce, but a quick microwave reheating for thirty seconds brings them back to almost-fresh status without making them rubbery. I've even crumbled cold pieces over salad as a protein topper, and once I wrapped a slice in a whole grain tortilla with avocado for a surprisingly fancy lunch that took me five minutes to assemble.

• Pairing with whole grain toast and fresh berries turns this into a complete, balanced breakfast that keeps you going all morning.
• A dollop of Greek yogurt on the side or a squeeze of fresh lemon brightens everything up considerably if you're eating it cold.
• Leftover slices freeze beautifully for up to two months, so making a double batch when you have energy means breakfast is essentially handled for weeks.

Save

This recipe has somehow become my most-requested contribution to any gathering, and I'm never mad about showing up with something that looks like I spent hours planning when really I just threw good things together and let the oven do the thinking. It's breakfast without the rushed feeling, protein without the workout, and meal prep that tastes like you actually care.

Recipe FAQ

→ Can I make this ahead of time?

Absolutely. These baked eggs store beautifully in an airtight container in the refrigerator for up to 4 days. Simply reheat individual portions in the microwave for about 30–60 seconds until warmed through.

→ What vegetables work best?

Cherry tomatoes, baby spinach, bell peppers, zucchini, and red onions are excellent choices. You can also swap in mushrooms, broccoli, or asparagus based on what you have available.

→ Is this suitable for freezing?

Yes, slice the baked eggs into portions and freeze in a single layer before transferring to a freezer-safe container. They'll keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ Can I use full-fat cottage cheese?

Full-fat cottage cheese works perfectly and adds extra richness. The nutrition information reflects low-fat cottage cheese, so adjust accordingly if you prefer the full-fat version.

→ What size baking sheet should I use?

A rimmed baking sheet approximately 13x9 inches (33x23 cm) works best. The rimmed edges prevent any spillage while the eggs bake to fluffy perfection.