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

Fluffy oven-baked eggs with cottage cheese and colorful vegetables, perfect for meal prep and healthy breakfasts throughout the week.

# 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

# Directions:

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 well combined.
04 - Add cherry tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine without breaking vegetables.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture and remove air pockets.
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 and garnish with fresh chives or parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Fifteen grams of protein per serving means you stay full until lunch without the post-breakfast crash.
  • Make it once on Sunday and you have grab-and-go breakfast for days, which is honestly a game-changer for chaotic mornings.
  • The cottage cheese creates an unexpectedly creamy texture that feels indulgent even though it's genuinely good for you.
02 -
  • Don't skip the resting period—I learned this the hard way when I tried slicing straight from the oven and ended up with scrambled-looking pieces instead of neat squares.
  • The center will look barely set when you pull it out, but that's exactly right; overbaking turns it rubbery and loses that creamy texture that makes it special.
03 -
  • Cottage cheese brands vary wildly in curd size and moisture—buy one you like and stick with it, since switching brands might change your bake time by a few minutes.
  • If your oven runs hot, start checking at 20 minutes; if it runs cool, you might need the full 25, and the only way to know is to watch for that light golden edge and barely-jiggling center.
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