Sheet Pan Eggs
American | Published Jan 16, 2023 | Updated Jan 12, 2023 | By Tawnie
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This egg-ceptional recipe for Sheet Pan Eggs is a healthy, protein packed way to start your day, feed a crowd or meal prep for the week.
I’ve added in cottage cheese to up the protein, and with the fresh red bell peppers and spinach mixed in you couldn’t ask for a better breakfast, brunch or light lunch.
Some of my other favorite egg breakfasts are the soft scrambled eggs, sausage egg muffins, and this overnight spinach and artichoke egg bake.
Not only is this super easy to make but eggs are such a versatile, nutrient dense food. They are a staple in our fridge and always on our grocery list for the next haul.
Table of contents
I can’t think of a reason why you wound’t want to make these sheet pan eggs. Just slice them into squares for a quick breakfast for the entire week. This will help you save time to make breakfasts quicker and easier…and who doesn’t want that?!
Reasons You Will Love My Sheet Pan Eggs
- My Sheet Pan Eggs are a healthy way to start the day.
- The perfect quick breakfast for the “on-the-go” family.
- Serve them as is, on toast, or meal prep breakfast sandwiches!
- Super easy to make for your family or to feed a crowd.
- This is a great make-ahead meal, so you can save time in the morning.
- Mix, bake and serve all in under 30 minutes! No fuss and easy clean up!
Ingredient Notes
- Eggs: I like using the freshest large eggs that I can find.
- Heavy cream: For the richest, creamiest eggs make sure you use heavy cream.
- Cottage cheese: When you blend the eggs with the cottage cheese they become extra airy, and they bake up fluffy. Plus, it adds even more protein to this already protein packed breakfast.
- Onion powder: Use onion powder for an evenly dispersed oniony flavor.
- Garlic powder: Just the right amount of garlic flavor mixed evenly throughout the sheet pan eggs.
- Salt: a must in every recipe to highlight all flavors
- Spinach: I like to use fresh baby spinach. I haven’t tested this recipe out yet with frozen spinach.
- Red bell pepper: I love the slight sweetness it adds to the eggs. You can use your favorite color bell pepper.
- Cheese: I’m using a combination Monterey jack and gruyere shredded but feel free to use your favorite cheese or cheese combinations.
- Serving ideas: avocado, green onions, chives, bread or english muffins, hot sauce, parsley, etc.
Step by Step Directions
- Prepare the baking sheet.
- Blend the eggs, cream, cottage cheese and seasonings together until fully combined.
- Pour eggs onto the sheet pan.
- Top with chopped bell pepper, spinach and cheese.
- Bake, cool, then slice and serve!
Tips and Variations
- Make a breakfast sandwich! Add a portion of the Sheet Pan Eggs on top of a breakfast sausage patty or bacon, slice of your favorite cheese and a toasted English muffin for a satisfying breakfast on the go.
- Serve on top of avocado toast and garnish with fresh sprouts or arugula.
- As a no-spill option, place the parchment lined sheet pan on the oven rack, and then pour in the egg mixture. This way, you won’t have to carry the sheet pan from your counter into the oven and risk spilling the eggs.
- Mix things up with your favorite veggies. Use mushrooms, onions, fresh herbs, baby kale or broccoli. Just remember that too many veggies will add more liquid to your eggs causing them to be watery.
- I used a high powered blender to mix up the eggs, but you can use a whisk too. I find the blender method is easy since you can pour directly from the blender onto the sheet pan.
- Reheat leftover eggs in a toaster oven or a quick pop in the microwave.
FAQ
What can I substitute for cottage cheese?
If you want to maintain the same texture, then I would suggest ricotta cheese is your best substitution, although I haven’t tested this version. If you do try out another substitute, please let me know in the comments below!
Can I just use egg whites in the recipe?
Yes you can. Just remember that you will need 2 egg whites for each whole egg you replace, or ¼ cup of egg whites for each whole egg. I also have not tested this recipe with liquid egg so I cannot advise on how much to use.
How should I store leftovers?
Store left over sheet pan egg squares in a glass container with a tight fitting lid for up to 5 days. You can also wrap the completely cooled eggs in plastic wrap, and then freeze in an air tight container for up to 4 months.
Can I cut the recipe in half?
Yes! 18 eggs is a lot, so this makes for a great meal prep. But if you’re wanting to make a smaller portion, easily cut the recipe in half and use a smaller sheet pan, such as a quarter sheet.
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Sheet Pan Eggs
These Sheet Pan Eggs are a low-fuss and easy clean up recipe. Perfect for meal prep and you can easily customize the recipe with your favorite veggies and cheese!
Servings: 12 servings
Calories: 201kcal
Ingredients
- 18 large eggs
- 1 cup cottage cheese
- 1/4 cup heavy cream
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1 cup Monterey jack cheese, shredded
- 1/2 cup gruyere cheese, shredded
- serving ideas: avocado, green onions, chives, your favorite bread, bagels or English muffins, hot sauce, parsley, etc.
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with baking spray, line with parchment paper, then spray again. Set aside.
- To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.
- Pour the egg mixture onto the sheet pan. (Note: for ease, you can place the prepared sheet pan in oven, and pour eggs on top and add toppings so you dont have to struggle getting the eggs into the oven and risk spilling).
- Sprinkle the spinach, bell pepper and cheese evenly over the top.
- Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the center.
- Allow to cool slightly, then cut into pieces and serve with your favorite toppings or make a breakfast sandwich!
Video
Notes
- Recipe inspired by Feel Good Foodie.
- Storage: Store left over sheet pan egg squares in a glass container with a tight fitting lid for up to 5 days. You can also wrap the completely cooled eggs in plastic wrap, and then freeze in an air tight container for up to 4 months.
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Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 2g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 302mg | Sodium: 341mg | Potassium: 158mg | Fiber: 0.1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 190mg | Iron: 2mg
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
More about Tawnie
Excellent, versatile and easy! I’ve been looking for an egg recipe for breakfast sandwiches and this is it!!! We made them tonight with spinach, ham and Gruyère- delicious!! They cut perfectly with round biscuit cutter. Thank you!!
Amazing!! I love the toppings you chose, sounds so yummy. Enjoy your sandwiches!! 🙂 Thank you. xo, Tawnie