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High Protein Sheet Pan Cottage Cheese Eggs

High Protein Sheet Pan Cottage Cheese Eggs
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A protein-packed sheet pan breakfast that combines fluffy scrambled eggs with creamy cottage cheese and crisp roasted vegetables. Each serving delivers over 30g of protein for a satisfying start to the day.

Ingredients

Scale
  • 12 large eggs (72g protein total)
  • 1 cup full-fat cottage cheese (25g protein)
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 medium red bell pepper, seeded and diced into 1/2-inch pieces (1g protein)
  • 1 medium green bell pepper, seeded and diced into 1/2-inch pieces (1g protein)
  • 1/2 cup red onion, finely diced
  • 2 tbsp olive oil (for roasting vegetables)
  • 1/4 cup shredded sharp cheddar cheese (optional, adds 7g protein total)
  • Fresh chives, chopped, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Place a 13×18-inch rimmed sheet pan in the oven as it heats. This ensures the pan is hot when the egg mixture hits it, creating a sizzle that sets the bottom and prevents sticking.
  2. While the oven preheats, prepare the vegetables. Dice the bell peppers and red onion into uniform 1/2-inch pieces. Uniform size ensures even roasting without burning. Toss the diced vegetables with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper on a small plate.
  3. Remove the hot sheet pan from the oven using oven mitts. Carefully spread the seasoned vegetables in a single layer on the pan. Return the pan to the oven and roast for 8 minutes, until the peppers are just tender and starting to brown at the edges. Roasting first concentrates their natural sweetness and prevents watery eggs.
  4. While the vegetables roast, prepare the egg mixture. In a large mixing bowl, crack 12 large eggs. Add 1 cup full-fat cottage cheese, 1/4 cup whole milk, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously until the eggs are fully broken up and the cottage cheese is mostly incorporated—small curds will remain and are desirable for texture.
  5. After 8 minutes, remove the sheet pan from the oven. Carefully pour the egg mixture evenly over the roasted vegetables. The hot pan will begin to cook the eggs immediately, creating steam that helps the eggs puff up.
  6. Sprinkle the shredded cheddar cheese evenly over the top, if using. This adds a golden, bubbly crust and extra protein.
  7. Return the pan to the oven and bake at 375°F (190°C) for 12 to 15 minutes, until the eggs are set in the center and just starting to pull away from the edges of the pan. To check doneness, gently shake the pan—the center should no longer jiggle, and a knife inserted into the center should come out clean. Do not overbake or the eggs will become rubbery.
  8. Remove from the oven and let rest on a wire rack for 2 minutes. This allows the residual heat to finish cooking the eggs gently and makes them easier to slice.
  9. Slice the sheet pan eggs into 4 equal portions. Use a spatula to lift them from the pan. Garnish with fresh chopped chives. Serve immediately with toast or a side of fresh fruit for added carbohydrates.
  10. If meal prepping, let the eggs cool completely before covering. Store in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and microwave on high for 60 to 90 seconds, or reheat in a 350°F (175°C) oven for 8 minutes to restore a crispier edge.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezing: Wrap each portion tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat from frozen, thaw overnight in the fridge, then microwave on high 90 to 120 seconds or reheat in a 350°F (175°C) oven for 10 minutes.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-sheet-pan-cottage-cheese-eggs-recipe/