Sheet Pan Eggs (with Cottage Cheese)
Developed and tested by Robyn Conley Downs
on Apr 15, 2026 
Fluffy, high-protein, and ready in just 20-minutes, these sheet pan eggs are about to change your breakfast routine. Blended with cottage cheese and loaded with herbs and feta, they come out light and flavorful every time. Make a batch on the weekend and you’ve got easy breakfasts, or the best breakfast sandwiches, all week long!
Fluffy Baked Sheet Eggs with Feta and Herbs
Okayyyyyyy, scrambled eggs on the stovetop are fine, but they’re also kinda a lot when you’re trying to feed more than two people before anyone has had coffee, if ya know what I mean. My sheet pan frittata fixes this problem, as prep is seriously so easy: eighteen eggs and a scoop of cottage cheese go into the blender, you pour the whole thing onto a sheet pan, scatter feta and fresh herbs over the top, and the oven handles the rest. No flipping or standing over a hot pan. Gotta love a breakfast that handles itself!
The cottage cheese is the move here and I promise it disappears completely. You’d never know it’s in there but what it does to the texture is noticeable, the eggs come out fluffy and almost creamy in a way that plain baked eggs just don’t. Plus, bonus protein! Fresh dill, parsley, green onion, and lemon zest all go in before baking so every single square has flavor all the way through.
One sheet pan makes twelve servings which means this is the recipe I make on the weekend when I want breakfast taken care of before the week even starts. Slice into squares, store in the fridge, and grab one to reheat on a busy morning when there’s no time to cook anything fresh. It’s also great for feeding a crowd without any batch cooking or standing at the stove flipping eggs to order. And for another cozy make-ahead breakfast, my cottage cheese egg bake is a reader favorite, and my French toast casserole is a crowd-pleasing option for weekend mornings.
Welcome to My Kitchen, Let’s Make Sheet Pan Eggs!
Testing Tips for a Fluffy Sheet Pan Frittata
- I tested both blending the cottage cheese fully smooth and leaving it slightly textured, and I definitely preferred smooth, as any lumps that don’t blend out will be visible in the finished eggs, so take the full 30 seconds in the blender.
- I’ve tried both fresh and dried herbs here and fresh gives you noticeably better flavor, but dried works fine in a pinch, so don’t let it stop you from making this one!
- I tested with both full fat and 2% cottage cheese and both work great, full fat gives you a slightly richer result but 2% is barely different, so use whatever you have in the fridge.
Sheet Pan Eggs with Cottage Cheese (20-Minute)
Ingredients
- 18 large eggs
- ½ cup cottage cheese (full fat or 2%)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-ground black pepper
- ½ teaspoon garlic powder
- 4 green onions (white and green parts), finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 teaspoon lemon zest
- ¾ cup crumbled feta cheese, divided
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 350°F. Line a large 12×17-inch rimmed sheet pan with parchment paper. Make sure the paper overhangs the ends for easy removal, and so the egg mixture doesn’t leak under the paper.
- Blend the Eggs: In a blender, combine the eggs, cottage cheese, salt, black pepper, and garlic powder. Blend until smooth and fully combined, about 30 seconds.
- Add the Herbs and Some Feta: Add the green onions, dill, Italian parsley, lemon zest, and ¼ cup of the feta. Pulse on low a few times to just incorporate the ingredients (do not fully blend).
- Fill and Top: Pour the egg mixture evenly onto the prepared sheet pan. Sprinkle ½ cup of the feta evenly over the top.
- Bake: Bake for 12-18 minutes, until the eggs are fully set in the center and no longer jiggly.
- Slice and Serve: Allow the eggs to cool for 5 minutes, then cut into 12 equal pieces.
Notes
- Herbs: To use dried herbs, substitute 1 teaspoon dried chives for the green onion, 1 teaspoon dried dill for the fresh dill, and 1 teaspoon dried parsley for the fresh parsley.
- Bake Time: Don’t over-bake! Start checking at 12 minutes and pull them the second the center is just set, even two extra minutes makes the difference between fluffy and rubbery, and there’s no coming back from rubbery eggs.
- Parchment: Don’t skip the parchment paper overhang on the ends of the pan, the egg mixture will find any gap and leak underneath.
- Optional Serving Suggestions: Sliced bread or English muffins, toasted; sliced avocado, more fresh herbs (green onion, dill, and/or parsley).
Any suggestions for reheating? And can they be frozen?
Hi Susan, for reheating you can wrap in a paper towel and microwave for 30-60 seconds (it reheats pretty quickly and the paper towel will catch any extra moisture), or put it in a skillet on medium low for a couple of minutes. I actually found myself eating leftovers cold as well, but either way is good. And, yes, you can freeze the pieces, I like to separate each with a little piece of parchment to avoid them sticking together. I prefer defrosting in the fridge overnight for the best texture. I hope that helps!