Sheet Pan Cottage Cheese Eggs (Print Version)
Sheet pan cottage cheese eggs baked fluffy and high protein easy meal prep breakfast ready in under 30 minutes with minimal cleanup.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Protein-Packed Egg Base
01 -
10 large eggs
02 -
2 cups full-fat cottage cheese
03 -
1/2 cup whole milk
04 -
1/4 cup grated Parmesan cheese
→ Savory Veggie Mix
05 -
1 cup baby spinach, roughly chopped
06 -
1/2 cup red bell pepper, finely diced
07 -
1/3 cup green onions, thinly sliced
08 -
1/2 cup cherry tomatoes, halved
→ Fluffy Lift & Binder
09 -
1 tsp baking powder
10 -
2 tbsp all-purpose flour
11 -
1 tbsp unsalted butter, melted
12 -
1/2 tsp garlic powder
→ Seasoning & Finish
13 -
1/2 tsp smoked paprika
14 -
1/4 tsp onion powder
15 -
3/4 cup shredded sharp cheddar cheese
16 -
Salt and pepper to taste
17 -
Fresh chives, for garnish
# Instructions:
01 -
Preheat your oven to 375°F. Grease a rimmed 9x13-inch sheet pan generously with 1 tbsp melted unsalted butter, making sure to coat the sides and corners thoroughly. This ensures your Fluffy High Protein Sheet Pan Cottage Cheese Eggs release cleanly after baking.
02 -
In a large blender or mixing bowl, combine 10 large eggs, 2 cups full-fat cottage cheese, and 1/2 cup whole milk. Blend or whisk vigorously until completely smooth and no cottage cheese curds remain. This creates the creamy, protein-rich foundation of the dish.
03 -
Whisk in 2 tbsp all-purpose flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 cup grated Parmesan cheese into the egg mixture. Season generously with salt and pepper to taste. These ingredients give your Fluffy High Protein Sheet Pan Cottage Cheese Eggs their signature lift and savory depth.
04 -
Gently fold in 1 cup roughly chopped baby spinach, 1/2 cup finely diced red bell pepper, 1/3 cup thinly sliced green onions, and 1/2 cup halved cherry tomatoes into the egg mixture. Distribute the vegetables evenly so every serving gets a colorful, nutritious bite.
05 -
Pour the entire egg and vegetable mixture evenly into the prepared buttered sheet pan. Sprinkle 3/4 cup shredded sharp cheddar cheese uniformly over the top. The cheddar will melt into a golden, bubbly crust that makes these Fluffy High Protein Sheet Pan Cottage Cheese Eggs irresistible.
06 -
Bake at 375°F for 18–22 minutes, or until the eggs are fully set in the center, the edges are lightly golden, and the cheese on top is melted and bubbling. Insert a toothpick or knife into the center — it should come out clean when done.
07 -
For the best Fluffy High Protein Sheet Pan Cottage Cheese Eggs, remove the pan from the oven and let it rest for 3–5 minutes before slicing. This resting period allows the egg bake to firm up slightly, making it much easier to cut into 6 clean, even portions.
08 -
Slice your Fluffy High Protein Sheet Pan Cottage Cheese Eggs into 6 equal squares. Finish with a generous sprinkle of fresh chives over each piece. Serve immediately while warm, alongside fresh fruit, toast, or avocado for a complete, high-protein breakfast or brunch.
# Notes:
01 -
Storage Tip: Store leftover squares in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds or in a 350°F oven for 8 minutes until warmed through.
02 -
Make-Ahead Tip: You can whisk together the egg and cottage cheese base the night before and store it covered in the fridge. Add the vegetables and pour into the pan just before baking for an even faster morning prep.
03 -
Substitution Tip: Swap baby spinach for kale or arugula, and replace red bell pepper with mushrooms or sun-dried tomatoes. For a dairy-free version, use a plant-based cottage cheese alternative and omit the Parmesan and cheddar, or use dairy-free cheese shreds.
04 -
Serving Tip: These egg squares are perfect for meal prep — make a full batch on Sunday and enjoy a grab-and-go high-protein breakfast all week. They also pair beautifully with hot sauce, salsa, or a dollop of Greek yogurt on the side.
# Tools You'll Need:
01 -
18x13 inch sheet pan
02 -
large mixing bowl
03 -
whisk
04 -
rubber spatula
05 -
measuring cups and spoons
06 -
parchment paper
07 -
oven
# Nutrition Facts (Per Serving):
Calories: 285 kcal
Total Fat: 17 g
Total Carbohydrate: 8 g
Protein: 26 g