Sheet Pan Eggs
User Reviews
4.8
Sheet Pan Eggs
Description
This recipe combines large eggs blended with cottage cheese and heavy cream, with seasoning of onion powder, garlic powder, salt, and pepper. Finely chopped spinach and red bell pepper add color and freshness, while shredded Monterey Jack and Gruyere cheeses provide melty richness.
Baking the mixture on a parchment-lined sheet pan results in a thin, firm egg slab with a creamy interior and lightly browned top. The even distribution of vegetables and cheese creates contrast in flavor and texture. Baking at 350°F for 15-18 minutes yields fully set eggs without dryness.
Once cooled, the eggs can be cut into squares and served with avocado, fresh herbs, bread, bagels, or English muffins, making them versatile for breakfast or brunch. They can be stored in the refrigerator for several days or frozen, with reheating possible in a microwave or toaster oven. Using high-quality parchment paper prevents sticking during baking.
Preparation involves blending liquids first, then pouring and topping with vegetables and cheeses evenly. This dish offers a convenient, batch-friendly way to enjoy baked eggs with added moisture and texture from the cottage cheese and cream.
Ingredients
- 18 large egg
- 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
- avocado serving ideas
- green onion
- chives
- bread
- bagel
- English Muffin
- hot sauce
- parsley
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.
- 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!
Notes
- Store leftover egg squares in a sealed glass container for up to 5 days or freeze wrapped in plastic wrap and an airtight container for up to 4 months.
- Use high-quality, non-stick parchment paper to prevent the eggs from sticking to the pan during baking.
- Reheat frozen breakfast sandwiches in a toaster oven wrapped in foil at 350°F for about 30 minutes or microwave uncovered on a paper towel for 1 to 1.5 minutes.
- Pour the egg mixture onto the prepared sheet pan inside the oven to avoid spills and facilitate easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 201kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 302mg | 101% |
| Sodium | 341mg | 14% |
| Potassium | 158mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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