Cheesy Spinach Sheet Pan Eggs
User Reviews
5
4 reviews
Excellent
Cheesy Spinach Sheet Pan Eggs
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Start your day off right with these Cheesy Spinach Sheet Pan Eggs! These sheet pan eggs are ideal for meal prep or feeding a crowd and are packed with tons of protein thanks to my secret ingredient - cottage cheese!
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Ingredients
- 10 oz. spinach fresh or frozen, chopped
- 1 cup onion diced, 150g, or bell pepper
- 14 egg large
- 12 oz. cottage cheese see notes, small curd
- 3 garlic minced, cloves
- 1 Tbsp butter melted, 14g
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 1/2 cup shredded cheese (56g) we love extra sharp white cheddar and mozzarella with this!
- 1/4 cup Parmesan Cheese fresh grated (28g
Optional for serving:
- English muffins to build a sandwich or open-faced sandwich
- ciabatta buns
- toast
- Condiments of choice mustard, mayo, hot sauce, etc.
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Leave a little excess paper on each side so the eggs don’t spill underneath.
- If using fresh spinach: wilt down first in a skillet for a few minutes over medium heat (can cook the onions down some here too to lose some of the bite). If using frozen spinach: thaw before using.
- Move wilted spinach to a fine mesh strainer or paper towel lined plate to cool then use a paper towel to squeeze all the liquid out. Add the spinach and vegetables to the lined sheet pan.
- Crack the eggs in a large bowl. Beat well with a whisk until well combined.
- Mix in the cottage cheese, garlic, butter, salt, Italian seasoning and shredded cheese.
- Pour into the lined sheet pan then use a spatula to spread out so the spinach is evenly dispersed.
- Sprinkle grated parmesan over top.
- Bake for about 18-20 minutes, until cooked and no longer jiggly. Let cool down some before slicing.
- Serve however you’d like! These baked eggs are great on top of fresh buttered toast, to use for meal prep breakfast sandwiches or to enjoy as is with your favorite breakfast sides!
Notes
- Cottage cheese: *Drain any liquid that’s accumulated on top of the cottage cheese before mixing in.
- *Drain any liquid that’s accumulated on top of the cottage cheese before mixing in.
- *If you don’t want the curds in the baked eggs, blend the cottage cheese before adding (can go ahead and blend with eggs and seasonings too then save cheese to sprinkle on after you pour it in the pan!)
- *If you don’t want the curds in the baked eggs, blend the cottage cheese before adding (can go ahead and blend with eggs and seasonings too then save cheese to sprinkle on after you pour it in the pan!)
- These sheet pan eggs are a great high protein breakfast meal prep option!
- These sheet pan eggs are a great high protein breakfast meal prep option!
Nutrition Information
Show Details
Serving
1/8 of sheet pan (159g)
Calories
236kcal
(12%)
Carbohydrates
6g
(2%)
Protein
20.3g
(41%)
Fat
14.5g
(22%)
Saturated Fat
6.1g
(31%)
Cholesterol
376.8mg
(126%)
Sodium
376.2mg
(16%)
Potassium
321.8mg
(7%)
Fiber
1.4g
(6%)
Sugar
2.4g
(5%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1/8 of sheet pan (159g) | |
| Calories | 236kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 20.3g | 41% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6.1g | 31% |
| Cholesterol | 376.8mg | 126% |
| Sodium | 376.2mg | 16% |
| Potassium | 321.8mg | 7% |
| Fiber | 1.4g | 6% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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