Go Back
–+ servings
sheet pan with cooked eggs sliced into squares
Print

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings
Calories 201kcal
Author Tawnie Graham of Kroll's Korner

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.
US Customary - Metric

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.
    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
    eggs, spices, cottage cheese in a clear blender
  • 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).
    uncooked egg mix on a sheet pan 
  • 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
    eggs and veggies on a sheet pan prior to baking
  • Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the center.
    cooked eggs & veggies on a sheet pan
  • 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.
    sheet pan with cooked eggs and vegetables cut into squares

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

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