4.8 from 88 votes
Sheet Pan Eggs
Sheet Pan Eggs is a baked egg dish blended with cottage cheese and heavy cream, seasoned with onion and garlic powders, and studded with chopped spinach, red bell pepper, and two types of shredded cheese. The mixture is poured into a parchment-lined sheet pan, baked until set, then cut into squares for serving. It offers a smooth, tender texture with mild spice and vegetable freshness, ideal for making ahead or assembling breakfast sandwiches.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
12
servings
Calories:
201 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 201
% 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.