Sheet Pan Eggs With Cottage Cheese
Easy sheet pan eggs with cottage cheese baked right in the oven — the perfect recipe for meal prep breakfast sandwiches or to feed a crowd.
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
General notes
- Nutrition facts calculated without optional toppings.
- Use a half sheet pan that's 13x18 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.
Calories: 137kcal, Carbohydrates: 1g, Protein: 13g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 254mg, Sodium: 326mg, Potassium: 117mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 436IU, Vitamin C: 0.04mg, Calcium: 96mg, Iron: 1mg