Sheet Pan Eggs
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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.
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.
Some other delicious breakfast recipes to try are my Sausage Egg Muffins, Overnight Artichoke & Spinach Egg Bake, and Easy Eggs Benedict Casserole.
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.
How do I reheat breakfast sandwiches after they have been frozen?
My preferred method is in the toaster oven or oven. Place a foil wrapped sandwich in a 350°F oven for 30 minutes or until warmed through. OR you can microwave. Remove plastic wrap or foil. Place on a paper towel lined plate and microwave for 1- 1 1/2 minutes or until heated through.
How can I freeze just the sheet pan eggs?
Once cooled, add the squares to an air-tight container with layers of parchment paper between each portion of egg. Thaw in the fridge overnight and reheat in the microwave or toaster oven in the morning.
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Sheet Pan Eggs
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.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with baking spray, line with parchment paper, then spray again. Set aside. (Note: be sure the parchment covers the entire bottom of the sheet pan. Some eggs may slip under the parchment if it's not covered completele).
- To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.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
- 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.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
- 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!serving ideas: avocado, green onions, chives, your favorite bread, bagels or English muffins, hot sauce, parsley, etc.
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. OR Once cooled, add the squares to an air-tight container with layers of parchment paper between each portion of egg. Thaw in the fridge overnight and reheat in the microwave or toaster oven in the morning.
- It’s important to use a good high quality non stick parchment paper so the eggs won’t stick. Parchment paper quality actually varies a lot and if you use a thin parchment, it runs the risk of sticking. I use these pre-cut non stick parchment paper sheets for best results.
- How to reheat breakfast sandwiches from frozen: My preferred method is in the toaster oven or oven. Place a foil wrapped sandwich in a 350°F oven for 30 minutes or until warmed through. OR you can microwave. Remove plastic wrap or foil. Place on a paper towel lined plate and microwave for 1- 1 1/2 minutes or until heated through.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I’ve used this recipe multiple times. Here’s the latest way…
Found some already cooked hash browns and chorizo in the freezer left over from a buffet breakfast. Toasted those up in the oven and added to your recipe. Fantastic! Breakfast for a fam of 3 for 5 days over this holiday weekend. Thank you!
That sounds incredible, thank you so much for making! 🙂 Will need to try with hashbrowns 🙂
If I want to 1/2 the recipe , what size pan do you recommend?
Good question. I haven’t tested it with half. But maybe a quarter sheet pan and adjust the baking time as necessary. Or if you use 12 eggs a 9×13 pan works well.
I used dehydrated vegetables with parsley in the mix as the add in vegetables, and also because the baking sheet I’m using is so large i upped the eggs to 20, used a whole can of evaporated milk (as a heavy cream replacement) and about ⅔ of a 24oz container of cottage cheese (im prepping 60 sandwiches, and get 20 servings per tray of eggs so i just split my 2 containers of cottage cheese evenly between the batches and called it a day) and they came out wonderfully! I was worried about fudging the recipe a bit to size it up just a smidge but its an incredibly forgiving recipe! 5/5★! I love it!
I am so glad it all worked out, they eggs look fabulous! Thank you so much!
Second time for this recipe-added bacon this time. Made w/o parchment paper bc I forgot to buy and squares were easy to cut and get out, pan not too messy. Used condensed milk bc I had on hand and eggs still puffed up. Such a great recipe to have in my back pocket for a large crowd of college girls! Thank you!
That sounds amazing! Thank you so much for making 🙂
Super simple & yummy! I love how easy it is to customize. I sautéd diced onion, bell peppers, and some broccoli and added some sliced chicken breakfast sausage.
I love how you added to it, yum! Looks great. thank you so much 🙂
The sheet pan recipe is a good idea. I made a pan for my fam of 3 and froze individual portions for future sandwiches. I used evaporated milk vs heavy cream and it puffed up just the same. Will def make again.
I liked how these eggs tasted — one thing I wanted to share with others who will make this recipe is that the parchment paper needs to go up the sides of the pan as well as the bottom. I only put a sheet along the bottom and the eggs mixture went under the parchment paper some and when it was done, I didn’t get an even sheet of egg because it was split between under and on top of the paper!
Very yummy eggs nonetheless 🙂
that’s a really good thing to point out, I will update it in the recipe card 🙂 thank you so much!
This recipe is perfect as it is! I did add turkey sausage for additional protein. Next week it will be turkey sausage and hatch green chiles.
These turned out amazing!!! I am freezing the eggs separately so I can toast the bread fresh the morning of. Thank you for another amazing recipe!
Dearest gentle reader, I used a 9.5×13 pan instead of sheet, they came out barely thick enough, swapped low fat Greek yogurt for the cottage cheese because I was out. Had to bake significantly longer. I think a total of about 40 minutes didn’t put any veggies but I had been looking for a ratio that would get the eggs cooked all the way through and make a big batch of square egg pieces to put in my breakfast sandwiches for my meal prep, I know I made a lot of changes but I came out good next time I’ll add cheese. Thanks for the recipe!
Hi! thank you so much for making my recipe!! Bridgerton fan or just coincidence?! haha! Since you used a significantly smaller pan and used greek yogurt, that is why the bake time was so long and texture was probably different than recipe as written. I am glad it still came out yummy for you. Thank you again!