High-Protein Sheet Pan Eggs Cottage Cheese

Monday mornings used to mean scrambling eggs in a hot pan while my roommate complained about the smell lingering in our tiny apartment. Then I discovered sheet pan eggs, and everything shifted—suddenly I could make enough protein-packed breakfast for the entire week without any fuss, and the cottage cheese made them impossibly fluffy in a way I didn't expect. This one recipe transformed how I thought about meal prep, turning it from a chore into something I actually looked forward to doing.

I brought a batch of these to a friend's place for a Sunday brunch, and watching people's faces light up when they realized how light yet satisfying each bite was made me feel like a kitchen magician. Someone asked if it was from a fancy cooking class, and I just smiled—the secret was standing right there on the counter the whole time, hiding in a tub of cottage cheese.

Ingredients

• 10 large eggs: They're the foundation here, so use ones at room temperature if you can—they blend smoother and create that fluffy, almost cloud-like texture.
• 1 1/2 cups low-fat cottage cheese: This is the game-changer that adds protein without heaviness; don't skip it thinking you can substitute something else, because nothing quite does what cottage cheese does.
• 1/4 cup milk: Choose whatever kind you have on hand—dairy, almond, oat—it just helps the eggs cook more gently and evenly.
• 1 cup cherry tomatoes, halved: Fresh tomatoes burst slightly during baking and release their juices into pockets throughout, creating little bursts of flavor.
• 1 cup baby spinach, roughly chopped: It wilts completely, so don't worry about overloading—more greens means more nutrients and zero guilt.
• 1/2 cup red bell pepper, diced: The sweetness balances the savory elements and adds a cheerful color that makes breakfast feel intentional.
• 1/2 cup zucchini, diced: It adds moisture and texture without competing for attention, which I learned after accidentally overseasoning it once.
• 1/4 cup red onion, finely chopped: Raw onion scattered through brings a subtle bite that keeps things interesting, especially on day four when you're eating leftovers.
• 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano or Italian seasoning: These humble seasonings work together to taste homey without being loud or aggressive.
• 2 tablespoons fresh chives or parsley: Scatter these over the top right before serving for freshness that makes it taste like you care, because you do.

Instructions

Prep your pan and heat your oven:

Set the oven to 375°F and get a 13x9 inch baking sheet ready with nonstick spray or parchment paper—this small step prevents the frustration of eggs sticking when you're trying to slice them.

Build your egg base:

Whisk together the eggs, cottage cheese, and milk in a large bowl until the mixture looks slightly frothy and you don't see any cottage cheese lumps. This is easier than it sounds because the milk helps break down the cheese as you whisk.

Season with intention:

Stir in the salt, pepper, and dried herbs right into the base so they're evenly distributed—I learned this the hard way after biting into unseasoned pockets.

Fold in the vegetables:

Add all the fresh veggies and gently combine everything until they're suspended throughout the mixture, taking care not to over-mix because you want them to stay somewhat distinct.

Pour and settle:

Spread the mixture evenly across your prepared baking sheet, then tap the pan gently on the counter a few times to help any air bubbles escape and the veggies settle into place.

Bake until just set:

Pop it in the oven for 22 to 25 minutes—you're looking for the center to be just set with maybe a tiny bit of jiggle, and the edges should be very lightly golden. The carryover heat will finish cooking it as it cools.

Rest, slice, and garnish:

Let it cool for 5 minutes before cutting into squares, then scatter the fresh chives or parsley over top right before eating, which makes all the difference in brightness.

Save

Last winter, I was going through a stretch where I felt pretty disconnected from taking care of myself, until I started making these sheet pan eggs on Sunday afternoons. Something about that ritual of chopping vegetables and knowing I had five gorgeous breakfasts waiting in the fridge shifted my entire week into a gentler gear.

Customizing Your Sheet Pan

The beauty of this recipe is that it begs for your personal touch—I've made versions with mushrooms that caramelized at the edges, with broccoli that turned crispy and nutty, and with fresh dill that reminded me of a deli counter. The vegetables you choose should be things you actually want to eat because they'll taste brighter here, not buried under heavy sauce or butter. Think about what gets you excited when you open your fridge, then chop it up and throw it in.

Meal Prep Magic

These squares are the unsung heroes of busy mornings because they reheat beautifully and taste almost as good cold as they do warm. I've grabbed them straight from the fridge before running out the door, and I've nuked them for 45 seconds until they're warm again, and both ways they hold up without becoming a rubbery mess. Store them in an airtight container and they'll keep for up to four days, which means you can make them once and forget about breakfast until Thursday.

Serving Ideas That Make It Feel Special

A square of this sheet pan egg tastes best with something on the side that adds texture or richness—whole grain toast with a scrape of butter, a few slices of avocado on the edge of the plate, or even a small handful of mixed greens with lemon dressing. The protein in the eggs means you don't need much else, but a little something gives your breakfast a complete feeling that sets a better tone for the day.

• Pair with toast and a drizzle of hot sauce if you like things punchy and assertive.
• Serve alongside fresh fruit or a small green salad for a lighter, brighter meal.
• Keep a few squares in your freezer as backup for mornings when you're running especially late.

Save

This recipe reminds me that the best meals aren't always complicated—sometimes they're just eggs and vegetables and cottage cheese arranged on a sheet pan. When you eat one of these squares, you're taking care of yourself in the quietest, most straightforward way possible.

Recipe FAQs

→ Why use cottage cheese in baked eggs?

Cottage cheese adds moisture and creates an exceptionally fluffy texture while contributing 15 grams of protein per serving. It melts into the eggs, resulting in a creamy, tender consistency without tasting overwhelmingly cheesy.

→ Can I freeze these baked egg squares?

Yes, these freeze well for up to 2 months. Cool completely, cut into portions, wrap individually in plastic wrap, and store in freezer-safe bags. Reheat in the microwave for 1-2 minutes or thaw overnight in the refrigerator.

→ What vegetables work best in sheet pan eggs?

Cherry tomatoes, spinach, bell peppers, zucchini, and red onion are excellent choices because they cook evenly and don't release excessive water. You can also add mushrooms, broccoli florets, or asparagus depending on what's in season.

→ How do I know when the eggs are fully cooked?

The eggs are done when the center is just set—no longer jiggly—and the edges are lightly golden. A knife inserted in the center should come out clean. Avoid overbaking, as this can result in a rubbery texture.

→ Can I make this dairy-free?

Substitute the cottage cheese with an equal amount of plain unsweetened coconut yogurt or blended silken tofu. Use plant-based milk and skip any cheese garnishes. The texture will be slightly different but still delicious.

→ How long do leftovers last in the refrigerator?

Store cooled squares in an airtight container for up to 4 days. They reheat beautifully in the microwave for 30-60 seconds, making them ideal for advance breakfast prep throughout the week.