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Sheet Pan Eggs are an easy, high-protein way to cook fluffy baked eggs for meal prep, breakfast sandwiches, or feeding a crowd. This version is made with cottage cheese, veggies, and shredded cheese for extra protein and flavor. They’re perfect for slicing into squares and using throughout the week!
What Are Sheet Pan Eggs?
Sheet pan eggs are eggs baked in a rimmed baking sheet, then sliced into squares or rounds for easy serving. They’re ideal for breakfast sandwiches, meal prep, brunch, or feeding a crowd without standing at the stove.
They bake up soft and fluffy. Once cooled slightly, you can cut the eggs to fit English muffins, bagels, or wraps.
Why You’ll Love These Sheet Pan Eggs
If you need to save time in your morning routine and start your day with a balanced breakfast, you have to try these easy sheet pan eggs! Your whole family is going to love them.
Here’s why you should make these baked eggs:
- High protein. One serving has 24 grams of protein so it’s a great way to start your morning with a high protein meal.
- Perfect for meal prep. Bake once and slice into squares for quick breakfasts all week. They keep well in the fridge and reheat well too.
- Great for feeding a crowd. Whether you’re hosting brunch or prepping breakfasts ahead, this method makes it easy to cook a large batch at once.
- They’re fluffy, not dry or rubbery. Blending the eggs with cottage cheese creates a soft texture that holds up well after reheating.
- Easy to customize. You can mix up the cheese, veggies, or even add more protein with Canadian bacon or turkey sausages.
Ingredient Notes
- Eggs: Eggs are the hearty base of this recipe and a great source of protein and other essential nutrients like vitamin D and choline. I use whole eggs but you could always swap out half of the egg for egg whites (6 whole eggs + 12 egg whites).
- Cottage cheese: Not only does cottage cheese add more protein to the baked eggs but it also gives them a light fluffy texture and a shorter cooking time without adding lots of moisture like recipes that rely on milk or heavy cream.
- Onion: Diced onion is a go-to flavor booster in so many of my recipes, and in this recipe it also adds texture to your eggs. The best part is you don’t have to cook them first!
- Bell pepper: Bell peppers adds extra texture, flavor, fiber and nutrients. I like to use red bell pepper and green pepper best, but you can use any of them- they all work perfectly.
- Baby spinach: Chopped baby spinach adds fiber and other key nutrients like vitamin C, iron and folate. You can also use chopped kale.
- Sharp cheddar cheese: Sharp cheddar goes perfectly with this veggie and egg combination, plus it adds in a little more protein and kicks up the flavor.
- Salt and black pepper: These simple seasonings enhance all of the great flavors in this dish without taking over.
- For Sandwiches: I like to use whole grain toast, English muffins or bagels to turn these sheet pan eggs into easy breakfast sandwiches. I prefer something with high fiber and lots of whole grains like Dave’s Killer Bread 21 Whole Grains and Seeds.
Variations
- For easy egg muffins, bake in a muffin tin instead of on the sheet pan or large baking dish.
- Change up the filling. Add any of your favorite veggies, cheeses and breakfast meats! Try using pre-chopped veggies to save time.
- Make it Greek style. Use spinach, onions, grape tomatoes, feta, and olives.
- Make it Western style. Use green or red bell pepper, onions, ham, or Canadian bacon and cheddar.
- Add seasonings. Garlic powder, green onions, crushed red pepper, Italian seasoning, or hot sauce are great additions to add more flavor.
How to Make Sheet Pan Eggs for Sandwiches
- Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and spray the sides with non-stick spray (or lightly coat with oil).
Add eggs, milk, cottage cheese, salt, pepper, to a blender.
- Blend until completely smooth.
- Pour blended egg mixture into the sheet pan.
- Sprinkle veggies and cheese over the egg mixture, swirl in gently to distribute evenly and mix with egg.
- Bake for 20-25 minutes until the eggs are set. Check often to avoid over baking as it will dry out the eggs.
- Slice into 12 even pieces and serve on an English muffin or bagel.
Jamie’s Tips
Tips for Fluffy Sheet Pan Eggs
Getting the right texture is key. These tips help you avoid dry or rubbery eggs and get soft, fluffy results every time.
- Blend until just smooth. Blending helps smooth out the cottage cheese and creates a uniform texture, but avoid over-blending which can affect structure.
- Use parchment paper plus oil or spray to prevent sticking. This also helps make slicing easier.
- Dice the vegetables small. Smaller pieces cook more evenly and prevent excess moisture from pooling in the eggs.
- Avoid very watery vegetables. Ingredients like mushrooms or tomatoes can release moisture and make the eggs soggy unless pre-cooked.
- Don’t overbake. Bake just until set in the center. Overbaking will lead to dry rubbery eggs.
- Cool slightly before slicing. This helps the eggs set fully and makes cleaner cuts for sandwiches.
Best Ways to Serve Them
These sheet pan eggs are incredibly versatile and can be used in a variety of ways:
- Breakfast sandwiches with English muffins, bagels, or toast. Use a pint glass to cut eggs into circles making them the perfect size for serving on toasted english muffins.
- Breakfast wraps with tortillas and your favorite toppings.
- Protein-packed breakfast plates with fruit and toast.
- Meal prep bowls with roasted potatoes or veggies.
How to Store and Freeze
In the fridge
Store leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in 30-60 second intervals in the microwave or until heated through.
In the freezer
First freeze the sliced egg squares in a single layer. Then transfer to a freezer-safe bag or container and freeze for up to 1-2 months. When ready to reheat, cover with a paper towel and reheat in the microwae from frozen in 30-60 second intervals into heated through, about 2 or 3 minutes.
More Meal Prep Breakfast Recipes
If you’ve made and loved these Sheet Pan Eggs or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Sheet Pan Eggs For Sandwiches
Ingredients
- 12 large eggs
- 1 cup cottage cheese, full fat
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup bell pepper, diced small
- 1/3 cup sweet onion, chopped
- 2 cups baby spinach, chopped
- 3/4 cup cheddar cheese, shredded
- English muffins, sliced cheese, bacon, avocado
Instructions
- Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and spray the sides with non-stick spray (or lightly coat with oil).
- Add eggs, cottage cheese, salt, pepper, to a blender. Blend until completely smooth.
- Pour blended egg mixture into the sheet pan. Sprinkle veggies and cheese over the egg mixture, swirl in gently to distribute evenly and mix with egg.
- Bake for 20-25 minutes until the eggs are set. Check often to avoid over baking as it will dry out the eggs.
- Slice into 12 even pieces and serve on an English muffin or bagel.
Notes
- Don’t skip greasing or parchment paper.
- Dice vegetables small and evenly.
- Don’t overbake. Bake just until the center is set. Overbaking leads to dry or rubbery eggs, especially when reheating.
- Cool before slicing.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
This is the perfect nutritious recipe to feed my soon to be 101 year old father in law, whose appetite is diminishing but still loves eggs. I appreciate the leftover sustainability.
Thanks Diane! I’m so happy this works for him :).