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

Fluffy oven-baked eggs with cottage cheese and fresh vegetables for protein-packed breakfast meal prep.

# What You 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 Make It:

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.
04 - Add cherry tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine.
05 - Pour egg mixture evenly onto prepared baking sheet. Gently tap pan on counter to settle mixture.
06 - Bake for 22-25 minutes until eggs are set in center and lightly golden around edges.
07 - Remove from 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 -
  • It makes six servings at once, so your weekday mornings become dramatically simpler.
  • The cottage cheese keeps everything incredibly moist while adding serious protein without heaviness.
  • You can customize vegetables based on what's in your fridge, making it endlessly adaptable.
  • Reheats beautifully, transforming meal prep from a chore into something genuinely enjoyable.
02 -
  • Don't skip the milk—I learned this the hard way when I tried to make it with just cottage cheese and eggs, and the result was dense and slightly rubbery instead of fluffy.
  • If your oven runs hot, start checking at 20 minutes; every oven is different, and a slightly underdone center is infinitely better than a dry one.
  • The vegetables release moisture as they bake, which is why the dish comes out custard-like rather than watery—trust the process and don't add extra liquid.
03 -
  • If you want extra flavor and don't mind a few more grams of fat, sprinkle shredded cheese over the top five minutes before the eggs finish baking.
  • Room temperature ingredients whisk together more smoothly than cold ones, so pull everything out of the fridge ten minutes before you start if you have the time.
  • This freezes well for up to two months if wrapped properly, making it the ultimate make-ahead breakfast solution.
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