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

Fluffy 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 - 1.5 cups low-fat cottage cheese
03 - 0.25 cup milk, dairy or unsweetened plant-based

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 0.5 cup red bell pepper, diced
07 - 0.5 cup zucchini, diced
08 - 0.25 cup red onion, finely chopped

→ Seasonings

09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 0.5 teaspoon dried oregano or Italian seasoning
12 - Pinch of chili flakes, optional

→ Garnish

13 - 2 tablespoons fresh chives or parsley, chopped

# How to Prepare:

01 - Preheat oven to 375°F. Lightly grease a 13x9 inch rimmed baking sheet 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 without breaking down vegetables.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle and level the mixture.
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 Suggestions:

01 -
  • One sheet pan means minimal cleanup, and honestly, that alone makes mornings feel less chaotic.
  • Cottage cheese packs more protein than regular eggs alone, so you actually stay full through mid-morning meetings.
  • It's genuinely foolproof—even if you overbake it slightly, the texture stays tender and forgiving.
  • Meal prep magic: slice, store, reheat, and you've got breakfast sorted for days.
02 -
  • Do not skip whisking the eggs thoroughly—lumpy cottage cheese in the batter turns into rubbery pockets that feel unpleasant, and proper whisking is the only fix.
  • If your cottage cheese is extra creamy or chunky, pulse it a few times in a blender before mixing; lumpy texture is the most common complaint and it's completely avoidable.
  • Watch the baking time obsessively the first time you make this; every oven runs differently, and the difference between perfect and rubbery is sometimes just two minutes.
03 -
  • Let your cottage cheese sit at room temperature for ten minutes before mixing—cold cottage cheese can create little resistance pockets that don't fully incorporate.
  • If you accidentally overbake it and it's slightly rubbery, pour a thin layer of milk over it as it cools; the moisture actually re-hydrates the edges and salvages it.
  • Slide the entire pan onto a cooling rack instead of the counter directly—air circulation underneath prevents the bottom from getting soggy as it cools.
Return