Sheet Pan Eggs are light, fluffy, and the easiest thing you can meal prep for a quick breakfast. Baked with fresh veggies, they’re delicious on their own and even better added to breakfast sandwiches or served with fresh fruit. Prep a whole batch for quick breakfasts that you can reheat and eat throughout the week!
Sheet Pan Eggs That Make Mornings Easy
These sheet pan scrambled eggs are such a game-changer when it comes to meal prep!
I love eggs in the morning for breakfast but I don’t always have time to pull out my skillet and actually scramble some eggs.
That’s where this recipe comes in to save my mornings and keep me feeling fueled when I’m short on time. Think of it like a cross between classic scrambled eggs and a veggie omelet. The eggs are made with cottage cheese, grated cheese, and fresh veggies for extra flavor and texture. Plus, they bake in the oven and are ready to eat in less than 30 minutes.
I like to prep a big batch at the beginning of the week. Then, I just warm them up and enjoy them as is, or add them to sandwiches and wraps. It’s been my favorite way to sneak more nutrients into my day and takes all the stress out of getting a filling breakfast on busy mornings!
I think you’re going to love this recipe so be sure to leave a review and let me know when you make it!
— Ashlea
Key Ingredients
Scroll down to the recipe card for the complete ingredient list and instructions!
- Eggs – you’ll need 18 eggs for this recipe to make a full sheet pan. Feel free to halve the recipe and use 9 eggs instead if you prefer.
- Cottage Cheese – this adds extra protein and gives the eggs the best fluffy consistency. I prefer to use low-fat cottage cheese for this recipe, but any percentage will work.
- Veggies – spinach and red bell pepper add extra color and flavor. Plus, they’re good for you, haha! Feel free to incorporate any veggies you have on hand. Onions, mushrooms, and kale all make great additions.
How to Make Sheet Pan Eggs in 2 Steps!
Step One: Pulse the eggs, cottage cheese, cheddar, seasonings, and hot sauce in a blender until smooth. Then, stir in the veggies and cheese.
Step Two: Pour the egg mixture onto a rimmed baking sheet, and bake until the eggs are set. Cool slightly before slicing, and enjoy.
Ways to Use
I often serve my sheet pan eggs on their own, paired with fresh fruit and crispy bacon or breakfast sausage, as well as a glass of iced coffee. They’re also fabulous served on English muffins, bagels, or toast with bacon as a breakfast sandwich.
More Delicious Egg-Based Recipes
- Freezer Breakfast Sandwiches
- Loaded Homemade Egg Bites
- Protein Packed Egg Bites with Cottage Cheese
- Sweet Potato and Sausage Frittata
- Breakfast Casserole with Ham
- Spinach Bacon Quiche
I hope you give this Sheet Pan Eggs Recipe a try! It’s savory, high in protein, and quick to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Sheet Pan Eggs with Cottage Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 18 large eggs
- 1 cup 2% cottage cheese
- 1/2 cup grated sharp cheddar cheese (yellow)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon hot sauce
- 1 cup spinach, chopped
- 1/2 cup small diced red bell pepper
- 1/4 cup chopped chives
- cooking spray
Instructions
- Preheat oven to 350 degrees and line a half sheet pan (12×17) with parchment paper.
- Make the Egg Mixture: Add the eggs, cottage cheese, grated cheddar, salt, pepper, onion powder, garlic powder, and hot sauce to a high powered blender. Blend until completely smooth.
- Next, stir in the diced red bell pepper and chopped spinach into the egg mixture.
- Bake the Eggs: Pour the egg mixture onto the lined rimmed baking sheet pan and bake at 350 degrees for 15-20 minutes or until the eggs are set and then remove from the oven.
- Let the eggs cool for a few minutes before slicing into 12 equal squares and serving.
- For Serving: slices of eggs on plate with fresh fruit, bacon, etc. / served on English muffins with bacon as a sandwich
Photography by: Sasha Hooper
