Sheet Pan Eggs For Sandwiches
These sheet pan eggs are a fluffy, high-protein breakfast made with eggs, cottage cheese, cheese, and veggies. This easy baked egg recipe is perfect for meal prep, breakfast sandwiches, or feeding a crowd.
Servings: 6
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
Serving: 2slices | Calories: 233kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 381mg | Sodium: 908mg | Potassium: 379mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2739IU | Vitamin C: 35mg | Calcium: 303mg | Iron: 2mg
