Save The first time I made sheet pan eggs, I was rushing to prep breakfast for a house full of weekend guests and needed something that could feed everyone without me standing at the stove for an hour. My friend Sarah had mentioned baking eggs with cottage cheese, and honestly, I was skeptical—wouldn't the texture be weird? But when I pulled that golden, puffy sheet from the oven and saw how the cottage cheese melted into creamy pockets throughout the eggs, I completely changed my tune. Now it's my go-to whenever Sunday brunch rolls around or I need to jumpstart my weekly meal prep.
Last winter, during that particularly brutal stretch when everyone seemed to be getting sick, I started making these every Sunday afternoon. My roommate would wander into the kitchen, sniff the air, and immediately ask if the egg squares were happening. There was something so comforting about having ready-to-go breakfast waiting in the fridge, especially on those mornings when dragging myself out of bed felt like climbing Everest. We'd both grab a square, maybe toast some bread, and actually sit down for ten minutes before the chaos of the day took over.
Ingredients
- 10 large eggs: Fresh eggs will give you the best rise and fluffiness
- 1 1/2 cups low-fat cottage cheese: This is the secret ingredient that makes the eggs incredibly creamy and boosts the protein
- 1/4 cup milk: Any milk works here, even unsweetened almond or oat milk
- 1 cup cherry tomatoes: They roast beautifully in the oven and burst with sweet flavor
- 1 cup baby spinach: Chopped small so it disperses evenly throughout
- 1/2 cup red bell pepper: Adds a lovely crunch and color contrast
- 1/2 cup zucchini: Dice it small so it cooks through completely
- 1/4 cup red onion: Finely chopped for just a hint of sharpness
- 1/2 teaspoon salt: Adjust to your taste preferences
- 1/4 teaspoon black pepper: Freshly ground makes a huge difference
- 1/2 teaspoon dried oregano: Italian seasoning works perfectly as a substitute
- 2 tablespoons fresh chives: Or parsley, whatever you have growing in your windowsill
Instructions
- Get your oven ready:
- Preheat to 375°F and grab your rimmed baking sheet, giving it a quick spray with nonstick cooking spray or lining it with parchment paper for easy cleanup.
- Whisk the base:
- In a large bowl, beat those eggs with the cottage cheese and milk until everything's combined and slightly frothy, about a minute of vigorous whisking.
- Season it up:
- Add your salt, pepper, and dried herbs, giving everything another quick whisk to distribute the seasonings evenly.
- Add the vegetables:
- Toss in the tomatoes, spinach, bell pepper, zucchini, and onion, then fold gently until all the veggies are evenly distributed.
- Spread and settle:
- Pour the mixture onto your prepared baking sheet, then give the pan a gentle tap on the counter to release any air bubbles and help the mixture settle.
- Bake until golden:
- Slide into the oven for 22 to 25 minutes, until the center is just set and the edges have turned a lovely golden brown.
- Let it rest:
- Cool for 5 minutes before slicing—this step is crucial or the eggs will fall apart when you try to cut them.
- Slice and serve:
- Cut into squares, scatter with fresh chives or parsley, and enjoy warm or at room temperature.
Save My mom finally tried these last month when she was visiting, and she called me the next day to say she'd made three batches already. She's not exactly known for her adventurous cooking, so when something becomes part of her regular rotation, I know it's a keeper. Now she sends me photos of her variations—sometimes with mushrooms, sometimes with broccoli—like she's discovered some ancient family secret. I love that this recipe has become something we share, even from different cities.
Making It Your Own
The beauty of sheet pan eggs is how adaptable they are to whatever's in your fridge. I've made them with diced mushrooms when that's all I had, with frozen broccoli in a pinch, and even with leftover roasted vegetables from dinner the night before. The cooking time might need a tiny adjustment if you're adding especially moisture-heavy veggies, but the method stays the same. Think of this recipe as a template rather than a strict set of rules.
Storage and Reheating
These eggs store beautifully in an airtight container in the fridge for up to four days, which makes them practically perfect for meal prep. I like to reheat individual squares in the microwave for about 30 seconds, though they're also surprisingly good cold straight from the fridge. If you're freezing them, wrap each square individually in plastic wrap and then thaw in the refrigerator overnight before reheating.
Serving Suggestions
While these egg squares are satisfying on their own, they become a complete meal with just a couple of additions. A slice of whole grain toast adds some crunch and carbs, and half an avocado on the side brings healthy fats that keep you full even longer. I've also served them alongside a simple green salad for a light dinner, and they make an unexpected but welcome addition to a brunch spread with bagels and fresh fruit.
- Try crumbling a slice on top of a salad for extra protein at lunch
- Tuck a square inside a breakfast sandwich with a whole grain English muffin
- Pair with hot sauce if you like some morning heat
Save There's something deeply satisfying about pulling that sheet pan from the oven, seeing those golden edges and the colorful veggies scattered throughout like little jewels. Hope this becomes one of those recipes you turn to again and again, the kind that feels like an old friend every time you make it.
Recipe FAQ
- → Can I make this ahead of time?
Yes, these sheet pan eggs are perfect for meal prep. Store cooled slices in airtight containers in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes until warmed through.
- → What vegetables work best?
Cherry tomatoes, spinach, bell peppers, zucchini, and red onion provide great texture and flavor. You can also add mushrooms, broccoli, asparagus, or diced kale. Avoid overly watery vegetables like cucumber that release too much moisture during baking.
- → Can I freeze the baked slices?
Yes, freeze individual slices wrapped in plastic wrap and placed in freezer bags for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven at 350°F until hot throughout.
- → Is cottage cheese necessary?
Cottage cheese adds protein and creates a fluffy, creamy texture. Greek yogurt or ricotta can substitute, though the texture will be slightly different. For dairy-free options, use silken tofu blended with lemon juice and a splash of plant-based milk.
- → Why did my eggs turn out watery?
Watery results usually come from over-mixing vegetables that release moisture, or underbaking. Ensure your oven is fully preheated to 375°F and bake for the full 22-25 minutes until the center is completely set with no liquid egg visible.
- → Can I use a different pan size?
A 13x9 inch rimmed baking sheet is ideal for even cooking. Using a smaller pan will require longer baking time and may result in thicker, denser squares. A larger pan will produce thinner pieces that cook faster.