Go Back
–+ servings
A sheet pan frittata topped with chopped herbs, green onions, and crumbled cheese, cut into squares and served on parchment paper.

Sheet Pan Eggs with Cottage Cheese (20-Minute)

Print Recipe
Fluffy sheet pan eggs with cottage cheese, fresh herbs, and feta. High-protein and easy to make, perfect for meal prep or feeding a crowd.
Course Breakfast, Brunch, main
Cuisine American, Greek, Mediterranean
Diet Gluten Free, Vegetarian
Keyword easy, fluffy, high protein, meal prep, sheet pan eggs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 servings
Calories 154
Author Robyn Conley Downs

Equipment

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

Instructions

  • Preheat and Prep: Preheat the oven to 350°F. Line a large 12x17-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.
    • Start checking at 12 minutes, as you want them just set, not dry or rubbery.
  • 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).

Nutrition

Serving: 1 (of 12) | Calories: 154kcal | Carbohydrates: 2g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 305mg | Sodium: 400mg | Potassium: 153mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
QR Code linking back to recipe