Save to Pinterest The morning my sister announced she was training for a half marathon, I scrambled to figure out breakfasts that would actually keep her full. These sheet pan eggs emerged from a chaotic Saturday experiment, and Ive honestly never looked back. Theres something almost luxurious about pulling this golden, veggie-studded tray from the oven instead of standing over a hot skillet. The cottage cheese melts into the eggs creating this impossibly creamy texture that still feels light and fresh.
Last week my roommate wandered into the kitchen while these were baking, honestly drawn by the smell of roasted tomatoes and herbs. She ended up eating three squares right off the cooling rack and demanded I teach her the method that same evening. Theres the best kind of validation, watching someone genuinely enjoy food you made on a whim.
Ingredients
- 10 large eggs: Room temperature eggs whisk up more easily and incorporate the cottage cheese beautifully
- 1 1/2 cups low-fat cottage cheese: Small curd works best here and creates those pockets of creaminess throughout
- 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 release their juices into the eggs
- 1 cup baby spinach: Chopped small so it distributes evenly instead of clumping
- 1/2 cup red bell pepper: Adds sweetness and those gorgeous jewel-toned pockets of color
- 1/2 cup zucchini: Dice it small so it cooks through at the same rate as the eggs
- 1/4 cup red onion: Finely chopped so you get flavor without harsh onion bites
- 1/2 teaspoon salt: Enhances all the vegetables natural sweetness
- 1/4 teaspoon black pepper: Freshly cracked adds way more complexity than pre-ground
- 1/2 teaspoon dried oregano: Italian seasoning works perfectly fine if thats what you have
- 2 tablespoons fresh chives: Adds a mild onion punch and makes everything look finished
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 13x9 inch baking sheet or line it with parchment paper for the easiest cleanup ever.
- Whisk the base:
- Beat eggs, cottage cheese, and milk until the mixture turns frothy and slightly thickened.
- Season generously:
- Add salt, pepper, and herbs now so every single bite is properly flavored.
- Fold in the vegetables:
- Gently mix in tomatoes, spinach, bell pepper, zucchini, and onion until evenly distributed.
- Spread and settle:
- Pour onto your prepared sheet and tap the pan firmly on the counter to release any air bubbles.
- Bake until golden:
- Cook for 22 to 25 minutes until the center is set and edges are lightly golden.
- Rest before slicing:
- Let the pan cool for exactly 5 minutes so the eggs firm up slightly and cut cleanly.
- Garnish and serve:
- Scatter fresh chives over the top, slice into squares, and enjoy warm or pack them up for later.
Save to Pinterest My mom originally scoffed at oven-baked eggs until I sent her home with a container of leftovers. She called two days later asking for the recipe because my dad had requested them for his weekday breakfasts. Sometimes the simplest ideas become the ones we rely on most heavily.
Meal Prep Magic
These eggs reheat beautifully in the microwave for about 45 seconds. I typically make a batch Sunday afternoon and breakfast is literally handled for the entire work week without another thought.
Vegetable Swaps
Mushrooms, broccoli, or asparagus all work wonderfully here. Just keep your total vegetable amount around 2 1/2 cups so the eggs still set properly.
Serving Suggestions
Pair these with whole grain toast or sliced avocado for a complete breakfast. Sometimes I crumble a slice of bacon on top for extra protein.
- Fresh fruit balances the savory richness perfectly
- Hot sauce enthusiasts should definitely keep it nearby
- A simple green salad makes this lunch-worthy in seconds
Save to Pinterest These sheet pan eggs turned my chaotic mornings into something actually manageable, and I hope they do the same for you.
Recipe FAQs
- → Can I make these sheet pan eggs ahead of time?
Absolutely! These are ideal for meal prep. Once cooled, slice into portions and store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds or enjoy cold.
- → What vegetables work best in this dish?
The recipe uses cherry tomatoes, spinach, bell pepper, zucchini, and red onion, but you can easily substitute or add vegetables like mushrooms, broccoli, asparagus, or diced kale. Avoid watery vegetables like cucumber that release too much moisture during baking.
- → Can I use something other than cottage cheese?
You can substitute cottage cheese with ricotta cheese for a creamier texture, or crumbled feta for a tangier flavor. For a dairy-free option, use a plant-based cottage cheese alternative or simply increase the milk slightly and add nutritional yeast for savory depth.
- → Why are my eggs watery after baking?
Watery eggs usually mean they're underbaked or the vegetables released too much moisture. Make sure to bake until the center is completely set—about 22-25 minutes. If using particularly watery vegetables like fresh mushrooms, consider sautéing them briefly before adding to the mixture.
- → Can I freeze these baked egg squares?
Yes, these freeze well! Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven at 350°F until warmed through.
- → What size baking sheet should I use?
A standard 13x9 inch rimmed baking sheet works perfectly. The rim is important to contain the egg mixture as it sets. If you use a larger pan, the eggs will be thinner and cook faster. A smaller pan will make thicker squares that may need extra baking time.