sheet pan eggs with cottage cheese
This sheet pan eggs with cottage cheese recipe is a game-changer for busy mornings, offering a creamy, protein-packed, and versatile breakfast that's incredibly simple to prepare and clean up. It cooks itself in the oven, making it ideal for meal prepping and customization with various vegetables, cheeses, and herbs, ensuring a wholesome and satisfying start to your day.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
12 Large Eggs
1/4 cup Whole Milk
1 cup Cottage Cheese
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Chopped Fresh Chives or Parsley
1/2 cup Shredded Cheddar or Monterey Jack Cheese
1 cup Finely Diced Vegetables
Instructions
- Preheat Your Oven: First, adjust your oven rack to the middle position. Then, preheat your oven to 350°F (175°C). This ensures even cooking from the start
- Prepare Your Sheet Pan: Line a standard half-sheet pan (approximately 18×13 inches) with parchment paper. This is a crucial step for easy cleanup and preventing sticking. Lightly grease the parchment paper with cooking spray or a little butter
- Whisk the Eggs: In a large bowl, crack all 12 large eggs. Add the milk, salt, and black pepper. Vigorously whisk the mixture until the yolks and whites are completely combined and slightly frothy. You want to incorporate a little air for fluffier eggs
- Stir in Cottage Cheese: Gently fold in the cottage cheese into the egg mixture. Be careful not to overmix; you want those lovely curds to remain visible, adding texture and pockets of creaminess to your sheet pan eggs with cottage cheese
- Add Optional Ingredients: Now, stir in any finely diced vegetables, extra shredded cheese, or fresh herbs you’ve chosen. Ensure they distribute evenly throughout the egg mixture. This is where you personalize your sheet pan eggs with cottage cheese
- Pour Onto Pan: Carefully pour the entire egg and cottage cheese mixture onto the prepared sheet pan. Gently spread it out to form an even layer using a spatula or by tilting the pa
- Bake to Perfection: Transfer the sheet pan to your preheated oven. Bake for 18-25 minutes, or until the edges are set and lightly golden, and the center is cooked through but still slightly soft and jiggly. Overbaking will result in rubbery eggs, so keep an eye on them! The internal temperature should read 160°F (71°C)
- Cool and Slice: Once baked, remove the sheet pan eggs with cottage cheese from the oven. Allow it to cool on the sheet pan for about 5-10 minutes. This helps the eggs set completely and makes slicing much easier
- Serve: Use a sharp knife or pizza cutter to slice the baked eggs into individual squares or rectangles. Serve warm, and enjoy your delicious sheet pan eggs with cottage cheese!
Notes
Parchment paper is crucial for easy cleanup and preventing sticking. Lightly grease it with cooking spray or butter.
Do not overbake the eggs; they should still have a slight jiggle in the center when removed from the oven to avoid rubbery texture.
If including vegetables, chop them finely and uniformly for even cooking. For firmer vegetables, consider a quick sauté beforehand.
Distribute all ingredients evenly across the sheet pan for consistent flavor in every slice.
Allow the baked eggs to cool for 5-10 minutes before cutting for cleaner, neater slices.
For the creamiest texture and rich flavor, full-fat cottage cheese is recommended, though low-fat versions also work well.
This recipe is ideal for meal prepping. Store cooled, sliced portions in an airtight container in the refrigerator for up to 3-4 days or freeze for 1-2 months.
Find it online: https://powerecipe.com/sheet-pan-eggs-with-cottage-cheese/