Servings 12 servings
Ingredients
- 16 large eggs
- 2/3 cup cottage cheese
- Chopped vegetables or cheese, optional
Instructions
- Preheat the oven to 350°F.
- Grease a baking sheet (half-sized, which is 13”x18”x1”) with cooking spray then place a piece or parchment paper on top and generously grease the parchment paper.
- Add the eggs and cottage cheese to a blender, along with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend just until combined.
- If adding vegetables or cheese, add them to the baking sheet.
- Pour the egg mixture onto the baking sheet then place it in the oven. (Alternately, place the baking sheet in the oven and then pour on the eggs to avoid transferring a baking sheet of liquids.)
- Bake the eggs until they are set, 15 to 18 minutes. Remove them from the oven and allow them to cool slightly before slicing into squares and serving.
Notes
- Optional mix-ins like vegetables, cheese or cooked meats can be added directly to the baking sheet before pouring the egg mixture on top. No need to pre-cook vegetables.
- To avoid carrying a tray full of liquid across the kitchen, I like to place the empty sheet pan directly on the oven rack first, then carefully pour the egg mixture onto the pan. That said, pouring the eggs into the pan on the counter works just fine, too.
- Storage: Store baked sheet pan eggs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let eggs cool completely, then cut into portions and freeze in a single layer before transferring to a freezer bag. Freeze for up to 2 months.
- Reheating: Reheat gently in the microwave in 20–30 second bursts, or warm in a toaster oven until heated through.
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