High-Protein Sheet Pan Eggs (Printable)

Fluffy oven-baked eggs with cottage cheese and fresh veggies, ready in 40 minutes for easy meal prep.

# 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 Steps:

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 the mixture and ensure even distribution.
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 oven and let cool for 5 minutes. Slice into squares, garnish with fresh chives or parsley, and serve warm or at room temperature.

# Expert Tips:

01 -
  • No babysitting required—throw it in the oven and actually drink your coffee while it bakes.
  • Each bite has this creamy richness from the cottage cheese that makes you forget you're eating something genuinely nutritious.
  • You get real vegetables with texture, not sad mushy bits, because they only cook as long as the eggs need.
  • Meal prep that doesn't feel like deprivation—you're actually excited to eat these on Tuesday morning.
02 -
  • Don't bake longer than 25 minutes just because the edges look golden—the center keeps cooking as it cools, and overcooked eggs go from fluffy to dense in what feels like seconds.
  • Pat your zucchini and tomatoes dry before chopping if they're particularly juicy; excess moisture can make the finished eggs watery and separate from the cottager cheese layer.
03 -
  • Whisk your eggs and cottage cheese mixture for at least a full minute—the extra whisking incorporates more air, which directly translates to fluffier results.
  • If your cottage cheese is very lumpy, blending it briefly in a food processor with the milk before mixing with eggs creates a smoother, more uniform texture that distributes more evenly.
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