Imagine the aroma of freshly baked eggs, mingling with vibrant veggies. These High Protein Sheet Pan Eggs with Cottage Cheese and Veggies are not just another breakfast; they are a delightful way to kick-start your day. After several trials in my kitchen, I’ve found the right balance of flavor and nutrition. This dish is simple yet versatile enough to fit any meal plan. Want to try a yummy dish that pairs wonderfully? Check out my Stuffed Bell Peppers for a satisfying side!
About High Protein Sheet Pan Eggs with Cottage Cheese and Veggies
This dish is a reflection of my culinary journey. It’s quick and delicious, perfect for busy mornings or leisurely weekend brunches. With its wholesome ingredients, it’s also budget-friendly. I’ve tested this recipe numerous times, adjusting seasonings and vegetables to see which combinations work best. The bright colors and textures turn each meal into a communal experience, making it a hit with family and friends.
- Quick prep time makes it ideal for weekdays.
- Versatile – can substitute any veggies and spices.
- Family favorite, packed with comforting flavors.
- Cottage cheese adds a creamy texture and protein boost.
Key Ingredients & Their Roles
- Eggs: the main protein source + fresh eggs yield fluffier results.
- Cottage Cheese: enhances creaminess and adds protein content.
- Bell Peppers: provides sweet crunch + use any color for variation.
- Spinach: a nutrient powerhouse + can be swapped for kale.
How to Make High Protein Sheet Pan Eggs with Cottage Cheese and Veggies
- Preheat your oven to 375°F (190°C) for a warm, inviting atmosphere.
- In a large bowl, whisk together a dozen eggs and one cup of cottage cheese until smooth and creamy.
- Chop your veggies – bell peppers, spinach, and perhaps some cherry tomatoes for a pop of color – and fold them into the egg mixture.
- Pour the mixture onto a greased sheet pan, spreading evenly and bake for about 25-30 minutes, or until the edges begin to brown (you’ll notice a delightful aroma).
Pro Tips & Troubleshooting
- Mixing in a splash of milk can amplify the fluffiness of your eggs.
- Make sure not to overbake; check for a soft center to keep moisture intact.
- Feel free to swap out cottage cheese with Greek yogurt for a tangy twist.
- This recipe can easily be halved or doubled, ensuring flexibility for any crowd.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15 minutes, or in the microwave for 1-2 minutes. During my testing, I found that the flavors developed even more after a day in the fridge, making it a fantastic make-ahead option.
Serving Suggestions
Serve these delicious High Protein Sheet Pan Eggs with a side of crispy toast or a light salad, making it a well-rounded meal. For more flavor, consider adding a sprinkle of feta or a drizzle of hot sauce. You might also love my Avocado Toast alongside these eggs.
Frequently Asked Questions
- How long do I need to bake the eggs? Bake for about 25-30 minutes or until the edges turn golden.
- Can I use different vegetables? Absolutely! Feel free to mix in whatever you have on hand.
- Is this dish suitable for meal prep? Yes! It stores well and can be reheated easily.
- Can I add cheese to this recipe? Definitely! Adding cheese will give it a delicious, creamy texture.
- What is the best way to freeze leftovers? Slice them first, then wrap individually in plastic wrap or foil before placing in a freezer bag.
Final Thoughts
This High Protein Sheet Pan Eggs with Cottage Cheese and Veggies dish has become a staple in my home. I love the way the flavors meld together and how easy it is to prepare. I encourage you to share your own variations with me, whether it’s a different veggie mix or an unexpected seasoning. Let’s inspire each other in the kitchen!
More Recipes You’ll Love
- Lemon Chicken Piccata – a light and zesty dish that pairs well with garlic butter chicken bites.
- Creamy Pumpkin Gnocchi with Italian Sausage – shares rich flavors ideal for autumn dinners.
- Stuffed Bell Peppers – a colorful and hearty dish that complements the main course perfectly.
High Protein Sheet Pan Eggs with Cottage Cheese and Veggies
Ingredients
- 12 large eggs
- 1 cup cottage cheese
- 1 cup bell peppers diced
- 1 cup spinach chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and cottage cheese until smooth.
- Add the diced bell peppers and chopped spinach to the bowl and mix well.
- Pour the mixture onto a greased sheet pan and spread it evenly.
- Bake for about 25-30 minutes, or until the edges are golden.