Sheet Pan Eggs with Cottage Cheese
A delightful and nutritious breakfast option that combines eggs and cottage cheese, perfect for busy mornings or weekend brunch.
Ingredients
Main Ingredients
- 8 large eggs Use high-quality eggs for the best results.
- 1 cup cottage cheese Choose a good quality for optimal flavor.
- 1 each bell pepper, diced Any color bell pepper can be used.
- 1 small onion, finely chopped Use yellow or white onion.
- 1 cup fresh spinach, chopped Can substitute with other leafy greens.
- 1 cup shredded cheese Cheddar or mozzarella recommended.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil For greasing the pan.
- to taste fresh herbs for garnish Use options like parsley or chives.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a large sheet pan with olive oil or cooking spray.
- In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
- Add in the diced bell pepper, chopped onion, and fresh spinach. Mix well to distribute the vegetables evenly.
- Pour the egg mixture onto the greased sheet pan, spreading it out evenly.
- Sprinkle the shredded cheese over the top of the egg mixture.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the tops are golden.
- Remove from the oven and let it cool slightly before slicing into squares.
Serving
- Garnish with fresh herbs, if desired, and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze individual portions for longer storage. When reheating, thaw in the fridge overnight and warm in the oven or microwave.