Sheet Pan Eggs With Cottage Cheese

As the morning rush hits and I’m juggling coffee and carpool, sheet pan eggs with cottage cheese offer a quick way to start the day right. I blend creamy cottage cheese and eggs into a protein-packed sheet. It’s easy to slice and share with the family. The subtle cheddar adds comforting sharpness. Yet it doesn’t overwhelm the light texture.

These eggs store well for busy weekdays. I reheat a portion in minutes. My family loves the versatility. They enjoy it plain or topped with favorites like salsa. It’s a simple meal prep win. Plus, it keeps everyone fueled until lunch.

Why We Love This Recipe

• Protein Powerhouse: I get a nutritious boost from cottage cheese and cheddar. These eggs provide sustained energy for my hectic days.
• Effortless Prep: Baking on one sheet means minimal cleanup. It offers hands-off cooking for my busy mornings.
• Customizable Slices: I easily portion into servings. Then I add toppings like herbs for fresh flavor twists.
• Meal Prep Friendly: I make a batch ahead to grab and go. This saves time during the week.

Ingredients to make Sheet Pan Eggs With Cottage Cheese

I combine eggs and cottage cheese for a creamy, high-protein base. It’s light yet satisfying. Cheddar brings melty richness. I choose quality dairy to enhance the smooth texture. And it boosts the overall taste without extra effort.

• Cooking spray – Essential for preventing sticking on the baking sheet.
• Large eggs – Provide the main structure and protein for the baked mixture.
• Cottage cheese – Blends smoothly for creaminess; use 2% or 4% fat for best results.
• Shredded sharp cheddar cheese – Adds bold flavor and helps the eggs set evenly.
• Fine salt – Seasons the blend to highlight the fresh dairy notes.
• Black pepper – Brings a subtle kick to balance the mild ingredients.
• Fresh chives – Optional herb for a bright, herby garnish on top.

Continue scrolling for step-by-step guidance and expert advice. You’ll find the full ingredient list with measurements in the recipe card at the bottom.

How to Make Sheet Pan Eggs With Cottage Cheese

Step 1: Preheat and Prepare

I start by preheating my oven to 350°F. Then I coat a 15×10-inch rimmed baking sheet generously with cooking spray. This ensures even baking and easy release. I set the pan aside while I move to mixing.

Step 2: Blend the Mixture

In a high-speed blender, I combine 12 large eggs, 1 1/2 cups cottage cheese, 3/4 cup shredded sharp cheddar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. I blend until smooth and fully incorporated. It takes just a minute or so. The cottage cheese creates a velvety base without lumps.

Step 3: Pour and Spread

I carefully pour the blended egg mixture onto the prepared baking sheet. Then I use a spatula to spread it evenly across the surface. If using, I sprinkle 2 tablespoons of finely chopped fresh chives or herbs over the top. This adds extra freshness. The step keeps everything uniform for consistent cooking.

Step 4: Bake Until Set

I bake in the preheated oven for 15 to 20 minutes. I check that the center is fully set and no longer jiggly. The edges may puff slightly for a golden finish. I remove from the oven once done to avoid overcooking.

Step 5: Cool and Slice

I let the baked eggs cool on the pan for at least 10 minutes. This helps them firm up. Then I slice into 8 equal pieces for serving. The resting time makes cutting clean and neat.

Pro Tips for Success

• Use High-Speed Blender: It ensures the cottage cheese blends smoothly. No gritty bits for a perfect texture.
• Check Center Doneness: Bake until no jiggle remains in the middle. This prevents undercooked spots.
• Generous Spray Coating: Apply plenty to the sheet pan. It avoids sticking and makes cleanup simple.
• Fresh Herb Timing: Add chives right before baking. This keeps their vibrant color and flavor intact.

How to Serve Sheet Pan Eggs With Cottage Cheese

Garnishes

I love topping these eggs with a drizzle of hot sauce. It adds a spicy contrast. Or I use sliced avocado for creamy richness. Fresh salsa brings a bright, tangy pop. It complements the mild cheese base. A sprinkle of extra chives keeps it simple and herbaceous.

Side Dishes

I pair the eggs with toasted whole-grain toast. It gives a crisp bite that soaks up any runny edges. Fresh fruit like berries offers a sweet balance to the savory protein. A side of yogurt rounds out the meal. It adds even more creaminess.

Creative Ways to Present

I roll a slice into a wrap with spinach leaves. It’s an on-the-go option that’s portable and fun. Or I layer it over a bed of greens for a light salad twist. That feels fresh. I cut into smaller squares and skewer with cherry tomatoes. This creates a brunch platter vibe.

Make Ahead and Storage

Storing Leftovers

I store slices in an airtight container in the fridge. They keep well for up to 3 days. This makes it easy to grab a quick breakfast during the week. I label the container with the date to track freshness.

Freezing

For longer storage, I wrap individual slices tightly in plastic wrap. Then I place them in a freezer-safe bag. They can be frozen for up to a month. They won’t lose much texture. I thaw overnight in the fridge before reheating.

Reheating

I reheat a slice in the microwave for 30 to 60 seconds on medium power. I cover it loosely to retain moisture. For a crispier edge, I use a 350°F oven for 5 to 7 minutes. I tent with foil. This keeps the eggs tender and flavorful.

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