High-Protein Sheet Pan Eggs With Cottage Cheese and Veggies (Printable)

Fluffy oven-baked eggs with cottage cheese and fresh vegetables, ideal for meal prep and quick morning meals.

# What you'll need:

→ 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

# Preparation steps:

01 - Preheat the oven to 375°F. Lightly grease a rimmed baking sheet (approximately 13x9 inches) 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 evenly distributed.
04 - Add tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine all ingredients.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture and release any air bubbles.
06 - Bake for 22 to 25 minutes, or until the eggs are just set in the center and lightly golden around the edges.
07 - Remove from the oven and let cool for 5 minutes. Slice into squares, garnish with fresh chives or parsley, and serve warm or at room temperature.

# Expert advice:

01 -
  • The cottage cheese creates an incredibly creamy texture without any heavy cream or complicated techniques
  • You can prep six breakfasts in under 45 minutes, letting the oven do all the work
  • The vegetables stay tender and vibrant, never mushy or overcooked
02 -
  • Overbaking creates a rubbery texture, so pull the eggs when they still look slightly underdone in the very center
  • A dark baking sheet cooks faster and browns more than a light one, so adjust your timing accordingly
03 -
  • Use a rimmed baking sheet without fail—the eggs puff up significantly during baking
  • Let the vegetables dry in a colander for 10 minutes if they seem especially wet, to prevent soggy eggs
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