Sheet Pan Eggs With Cottage Cheese
Looking for an easy, high-protein breakfast you can prep ahead? These sheet pan eggs with cottage cheese are the perfect solution. They’re fluffy, filling, and made for loading into breakfast sandwiches or serving up for a crowd.
In this post, you’ll find simple instructions to make, customize, and reheat them — whether you’re meal prepping for busy mornings or planning a big breakfast spread.
These baked sheet pan eggs take the fuss out of mornings and give you endless options for flavor and toppings. Scroll down for the full recipe, easy prep tips, and ideas to make them your own.
Why you’ll love sheet pan eggs
- High-protein and satisfying. Blending eggs with cottage cheese adds extra protein and makes the eggs light, fluffy, and filling — perfect for staying full longer.
- Meal prep made easy. These eggs are designed to slice into portions for quick breakfasts or to build high-protein breakfast sandwiches you can freeze and reheat.
- Customizable for your needs. Whether you’re feeding a crowd, stocking the freezer, or switching up the toppings, this recipe is easy to adjust to your preferences.
Ingredient notes
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Eggs: I use whole eggs for richness, flavor, and nutrition. You can swap some for egg whites if you prefer — use about 50 grams (3–4 tablespoons) of egg whites per egg you replace. No need to be super precise, but you may need to slightly adjust the cooking time.
- Cottage cheese: Blended cottage cheese makes the eggs extra smooth, fluffy, and high in protein. You won’t taste the cottage cheese at all, and the texture stays completely creamy once blended and baked.
- Salt: Cottage cheese is salty on its own, but I still found the eggs needed a little extra seasoning. Skip or reduce the added salt if your cottage cheese is very salty or if you’re watching your sodium intake.
- Onion and garlic powder: These simple seasonings add flavor and depth. Feel free to experiment with other seasonings like paprika, chili powder, oregano, or taco seasoning.
- Cayenne pepper: Just a pinch gives the eggs a subtle warmth without making them spicy.
- Shredded cheese: Use any shredded or crumbled cheese, like sharp cheddar (my favorite), mozzarella, gouda, gruyère, goat cheese, or feta.
- Diced vegetables: I use chopped baby spinach, bell pepper, and green onion, but you can customize with small-diced veggies like broccoli, white or red onion, jalapeño, chives, cauliflower, or zucchini. Keep the pieces small so they cook properly, and don’t add more than 1 cup total or it will throw off the texture of the eggs.
How to serve sheet pan eggs
These sheet pan eggs with cottage cheese are meant to be used to prepare high-protein breakfast sandwiches for meal prep. If you’d prefer, you can simply serve them on a plate with other breakfast sides like fruit, bacon, or toast.
How to make sheet pan eggs with cottage cheese
Step 1: Blend eggs with cottage cheese and seasonings.
Step 2: Pour into lined sheet pan.
Step 3: Add optional toppings.
Step 4: Bake for about 20-minutes at 350 F, slice, and serve.
How to use sheet pan eggs for breakfast sandwiches
Let sliced eggs cool to room temperature. Add to an English muffin with cheese, bacon, and other toppings.
Close breakfast sandwich and tightly wrap in aluminum foil. Store, and re-heat when you’re ready to eat (see recipe card for instructions). Add condiments right before eating.
Customize your breakfast sandwich
- Eggs: Play with the toppings and cheeses baked into your sheet pan eggs to make them your own.
- Bread: I like sheet pan eggs best when they’re served in an English muffin breakfast sandwich. If you’d prefer, swap the English muffin for a croissant, bagel, or two slices of bread. For extra fiber, look for options labeled as “whole wheat” or “whole grain.”
- Cheese: Experiment with different sliced or spreadable cheeses in your breakfast sandwich like cheddar, swiss, pepperjack, or cream cheese.
- Meat: Add any meat you like including bacon, turkey bacon, chicken bacon, deli turkey, or sausage rounds.
- Condiments and other toppings: Chipotle mayo, garlic aioli, chili mayo, spicy mustard, hot sauce, avocado, or arugula. The options are endless for condiments and toppings on your breakfast sandwiches — just add these right before serving to prevent soggy sandwiches.
Top tips
- Blend your eggs and cottage cheese until completely smooth.
- Make sure the parchment paper overhangs on the sides of your sheet pan. If the parchment paper is cut too small, your egg mixture can get underneath and stick to the pan.
- If you’re adding vegetables to your sheet pan eggs, don’t use more than one cup. Veggies release a lot of moisture when they cook, which can impact the texture of your eggs and make them soggy.
- Avoid using too many high-moisture vegetables like tomatoes, zucchini, and spinach. These veggies release more moisture than others, which can impact texture. You can use them sparingly, but just don’t go overboard.
- Be careful pouring eggs into your sheet pan and transferring to the oven — spillage is easy.
Common questions
Yes, you could also use a quarter sheet pan (9×13 inches) instead of a half sheet pan (13×18 inches). If you use a quarter sheet pan, you may need to add 5-10 minutes more cooking time to make sure your eggs are cooked through. Watch them closely.
The most important thing about your baking dish is that it is rimmed or has sides, so that your eggs are contained during cooking and don’t spill. I like using a rimmed sheet pan, but you can use a large baking dish instead if preferred. Make sure to line your baking dish with parchment paper to prevent eggs from sticking to the pan.
Nope! They also work great as a protein-packed side with other breakfast foods like bacon, sausage, toast, or fruit. Feel free to use this recipe to feed a crowd with or without assembling into sandwiches.
Sheet Pan Eggs With Cottage Cheese
Ingredients
- 18 large eggs
- 1 cup cottage cheese, I use low fat
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper
Optional Toppings
- 1 cup shredded cheese, I like sharp cheddar or gruyere
- 1 cup small diced vegetables, I use green onion, bell pepper, and chopped baby spinach
To Serve (Breakfast Sandwiches)
- english muffins, cheese, bacon or sausage, sauce or condiments
Equipment
- rimmed half sheet pan 13 x 18 inches
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Line sheet pan with parchment paper so it's slightly hanging over the edges, and set aside.
- Add eggs, cottage cheese, and seasonings to a blender. Blend until smooth, about 20-30 seconds.
- Pour egg mixture onto lined sheet pan.
- If you're adding toppings, sprinkle over eggs in an even layer.
- Bake for 18-22 minutes or until eggs are completely set and no longer jiggly.
- Let your eggs cool pan for 5-minutes before slicing into 12 squares. Serve in breakfast sandwiches or with other breakfast sides, and enjoy!
Notes
- Nutrition facts calculated without optional toppings.
- Use a half sheet pan that’s 13×18 inches.
- Make sure your sheet pan is rimmed to keep eggs from spilling.
- If you’re not adding sheet pan eggs to breakfast sandwiches, keep them stored in a food container in the fridge. Re-heat in the microwave for 30-40 seconds, or in the air fryer for 3-4 minutes on high.
- Frigde: Keep breakfast sandwiches stored in the fridge for up to four days. Make sure they’re kept wrapped in aluminum foil.
- Freezer: Your sheet pan breakfast sandwiches can stay in the freezer for up to three months. Keep your breakfast sandwiches tightly wrapped in aluminum foil, and stored in a freezer-safe bag.
- Re-heating: I prefer to re-heat sheet pan egg breakfast sandwiches in the oven or air fryer. For oven, add your aluminum-wrapped breakfast sandwich into a 400 F oven. Let it cook for 10-minutes or longer, or until heated through. For the air fryer, re-heat at 350 F for 6-8 minutes or until heated through. If you’re re-heating from frozen, defrost in the fridge overnight for best results, or add more time to the oven or air fryer. Add sauces and condiments after re-heating, right before eating.
- Microwave instructions: To re-heat in the microwave, remove sandwiches from aluminum foil. Then, wrap in a damp paper towel and transfer to the microwave. Microwave for 45-60 seconds or as long as needed to melt the cheese and heat through.
