High Protein Sheet Pan Cottage Cheese Eggs Recipe

Introduction

This High Protein Sheet Pan Cottage Cheese Eggs recipe is a simple, nutritious way to start your day or fuel your afternoon. Packed with protein and fresh spinach, it’s easy to prepare and perfect for meal prepping.

Ingredients

• 10 large eggs
• 2 cups low-fat cottage cheese (2% milkfat)
• 0.5 cup liquid egg whites
• 1 cup fresh baby spinach, finely chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• Non-stick cooking spray

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and thoroughly coat a 9×13 inch rimmed sheet pan or glass baking dish with non-stick cooking spray.
2. Step 2: Combine the eggs, cottage cheese, liquid egg whites, garlic powder, salt, and pepper in a high-speed blender.
3. Step 3: Process on medium speed for 15-20 seconds until the cottage cheese curds are fully emulsified and the mixture is aerated.
4. Step 4: Stir in the chopped baby spinach by hand to distribute evenly.
5. Step 5: Pour the egg mixture into the prepared sheet pan, ensuring the liquid reaches all corners.
6. Step 6: Bake for 15 to 18 minutes, or until the internal temperature reaches 160°F and the center is set and no longer jiggles.
7. Step 7: Remove from the oven and allow to rest for 5 minutes before cutting into 6 equal rectangular portions.

Tips & Variations

• For extra flavor, add chopped herbs like chives or parsley before baking.
• Swap baby spinach with kale or Swiss chard for a different texture and taste.
• Use a food processor if you don’t have a high-speed blender to emulsify the mixture thoroughly.
• Add diced bell peppers or mushrooms to sneak in more veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. This dish also freezes well—wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of liquid egg whites?

Yes, you can substitute liquid egg whites with whole eggs, but keep in mind this will increase the fat and calorie content of the dish.

What if I don’t have cottage cheese on hand?

You can replace cottage cheese with ricotta or Greek yogurt, but the texture and moisture level may vary slightly.

High Protein Sheet Pan Cottage Cheese Eggs Recipe

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★★★★★

4.5 from 118 reviews

• Author: Harper
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This High Protein Sheet Pan Cottage Cheese Eggs recipe offers a nutritious, protein-packed breakfast option that’s easy to prepare and perfect for meal prepping. Combining eggs, low-fat cottage cheese, and fresh spinach, this baked dish is light, fluffy, and full of wholesome flavor, ideal for a quick and healthy start to the day.

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Ingredients

Scale 1x2x3x

Primary Ingredients

• 10 large eggs
• 2 cups low-fat cottage cheese (2% milkfat)
• 0.5 cup liquid egg whites
• 1 cup fresh baby spinach, finely chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• Non-stick cooking spray

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Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and thoroughly coat a 9×13 inch rimmed sheet pan or glass baking dish with non-stick cooking spray to prevent sticking.
2. Combine Ingredients: In a high-speed blender, combine the eggs, low-fat cottage cheese, liquid egg whites, garlic powder, kosher salt, and black pepper for a smooth, well-seasoned mixture.
3. Blend Mixture: Process the mixture on medium speed for 15-20 seconds until the cottage cheese curds are fully emulsified and the mixture becomes aerated and light in texture.
4. Add Spinach: Gently stir in the finely chopped baby spinach by hand to evenly distribute the greens throughout the egg mixture.
5. Pour and Spread: Pour the blended egg mixture into the prepared sheet pan, ensuring the liquid reaches all corners for even baking.
6. Bake: Bake in the preheated oven for 15 to 18 minutes, or until the internal temperature reaches 160°F and the center is set with no jiggle.
7. Rest and Serve: Remove from the oven and allow the dish to rest for 5 minutes to set fully, then cut into 6 equal rectangular portions and serve.

Notes

• Ensure the internal temperature reaches 160°F for food safety when baking eggs.
• Use a high-speed blender to achieve a smooth, aerated texture.
• Can be stored in the refrigerator for up to 4 days and reheated gently.
• Substitute fresh spinach with other leafy greens like kale or Swiss chard for variation.
• Non-stick spray helps with easy clean-up and prevents sticking.

• Prep Time: 7 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: high protein eggs, sheet pan eggs, cottage cheese eggs, healthy breakfast, baked eggs, spinach eggs