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Sheet Pan Eggs with Veggies and Cheddar Recipe

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4.3 from 45 reviews

Sheet Pan Eggs is a simple and delicious baked egg dish perfect for a quick and healthy breakfast. Combining eggs, cottage cheese, milk, and vibrant vegetables, it bakes into a fluffy, savory casserole that can be easily portioned and enjoyed on its own or as part of a breakfast sandwich.

Ingredients

Egg Mixture

  • 12 eggs
  • 1 cup cottage cheese
  • 3/4 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper

Toppings

  • 1 cup shredded cheddar cheese
  • 2 cups chopped veggies (bell pepper, spinach, tomatoes, mushrooms, etc.)

Instructions

  1. Prepare Baking Sheet: Preheat the oven to 350°F. Spray a large 11×17 baking sheet generously with nonstick spray. Place a piece of parchment paper on top, and spray the parchment paper again to prevent sticking.
  2. Combine Veggies and Cheese: In a large bowl, toss together your chosen chopped vegetables and shredded cheddar cheese to create a flavorful topping mix.
  3. Blend Egg Mixture: Add the 12 eggs, 1 cup cottage cheese, 3/4 cup milk, salt, and black pepper to a blender. Blend until the mixture is smooth and well combined, ensuring a fluffy texture when baked.
  4. Assemble on Baking Sheet: Pour the blended egg mixture evenly onto the prepared baking sheet. Sprinkle the vegetable and cheese mixture evenly over the top of the egg base.
  5. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the egg mixture is fully set and cooked through.
  6. Cool and Serve: Remove from the oven and allow the eggs to cool slightly before slicing into 12 equal squares. Enjoy each piece as-is or place inside an English muffin to make a convenient breakfast sandwich.

Notes

  • Calories are per serving and are an estimation.
  • You can customize the vegetables based on your preference or availability.
  • Ensure the eggs are fully set before slicing to maintain clean pieces.
  • Use fresh or frozen vegetables, but thaw and drain any frozen veggies to avoid excess moisture.