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About This Recipe
These cheesy spinach sheet pan eggs are the ultimate breakfast solution for busy mornings when you want something hearty, healthy, and easy to make. They’re full of cheesy goodness and the whole family is guaranteed to love them. Oh, and the best part? You can totally customize these eggs with any of your favorite ingredients or use up any veggies leftover in the fridge.
These fluffy eggs are high in protein (thanks to the cottage cheese) and the easiest way to make a lot of eggs at one time making them perfect for meal prep or serving a crowd.
My favorite way to enjoy these eggs is throwing them on an english muffin to make a breakfast sandwich since they’re the perfect size. Or, serving them with my homemade biscuits, grits, bacon or sweet potato hash for an amazing breakfast!
Why You’ll Love This Sheet Pan Eggs Recipe
- These sheet pan eggs are a great high protein breakfast meal prep option! Or a great recipe for weekend brunch.
- The easiest way to make a large batch of eggs. Makes feeding a large crowd a breeze!
- Great for making easy breakfast sandwiches or enjoy with your favorite breakfast sides like grits or bacon!
- Quick and easy to make! These meal prep eggs are ready in less than 30 minutes.
- Easily customizable with your favorite ingredients!
- Spinach: fresh or frozen spinach!
- Onion: white or red onion work! You could also use diced red bell pepper (or throw them both in there!)
- Eggs: I used all whole large eggs for this recipe. You could also sub some egg whites if you wanted a little less fat/higher protein.
- Cottage cheese: my favorite small curd cottage cheese is Good Culture. I think it has the best taste and texture. If you don’t want the curds in the baked eggs, blend the cottage cheese before adding (can go ahead and blend with eggs and seasonings too then save cheese to sprinkle on after you pour it in the pan!)
- Garlic: fresh minced or frozen cubes both work great.
- Butter: I prefer to use unsalted butter so I can control the amount of salt but if you only have salted butter you can reduced or omit the additional salt.
- Italian seasoning: or any other seasoning blend you love.
- Cheese: really any cheese you want! I love throwing some shredded extra sharp white cheddar cheese and mozzarella cheese along with fresh grated parmesan cheese in these eggs!
- Optional for serving: English muffins, greek yogurt biscuits, ciabatta buns or toast (to build a sandwich or open-faced sandwich) and condiments of choice like ketchup, hot sauce, or salsa
- Favorite veggies: have extra veggies in the fridge? Throw them in! Anything from green onions, mushrooms, broccoli, cherry tomatoes, chopped asparagus, etc.
- Cheese: any kind of cheese you love! Try feta cheese, goat cheese, pepper jack cheese, etc.
- Individual portion: if you’re looking for an individual portion of these cheesy eggs, try my cottage cheese scrambled eggs
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. If using fresh spinach: wilt down first in a skillet for a few minutes over medium heat (can cook the onions down some here too to lose some of the bite). If using frozen spinach: thaw before using. Move wilted spinach to a fine mesh strainer or paper towel lined plate to cool then use a paper towel to squeeze all the liquid out.
2. Add the spinach and vegetables to the lined sheet pan.
3. Crack the eggs in a large mixing bowl. Beat well with a whisk until well combined.
4. Mix in the cottage cheese, garlic, butter, salt, Italian seasoning and shredded cheese.
5. Pour egg mixture into the lined sheet pan then use a spatula to spread out so the spinach is evenly dispersed. Sprinkle grated parmesan over top.
6. Bake for about 18-20 minutes, until cooked and no longer jiggly. Let cool down some before slicing. Serve however you’d like! These baked eggs are great on top of fresh buttered toast, to use for meal prep breakfast sandwiches or to enjoy as is with your favorite breakfast sides!
Store in an airtight container in the fridge for up to a week. Reheat leftover eggs in a toaster oven or a quick pop in the microwave.
To freeze, egg slices cool completely. Layer the squares in an airtight container or freeze safe bag with layers of parchment paper between each egg slice. Thaw in the fridge overnight and reheat in the microwave or toaster oven in the morning.
Helpful Tips
- Use a rimmed baking sheet. Make sure to use a rimmed sheet pan for this recipe. This will help ensure that your eggs don’t spill over the side and make a mess either transferring or in the oven.
- Double grease the pan. If you want to ensure your eggs don’t stick, spray your prepared sheet pan with cooking spray. This just makes it so effortless to remove the sliced sheet pan eggs without any sticking problems.
- Only add a few veggies. I love adding any leftover veggies I have hanging out in the fridge to this sheet pan eggs recipes but just be careful to not add too many since the veggies can release too much moisture, making these eggs watery.
- Place pan in the oven to pour eggs. Place the prepared pan on the oven rack then pour in the egg mixture. This way you avoid having to place the very full sheet pan from the counter into preheated oven and risk spilling the eggs.
Can I use egg whites in this recipe?
Yes you can, you can sub some of the whole eggs for egg white if you prefer. I recommend subbing 2 egg whites for each whole egg you replace, or ¼ cup of egg whites for each whole egg.
Can I use a blender or food processor to blend these eggs?
Yes, you can use a blender to blend these eggs just be careful to not over-blend. You want to blend them just long enough to combine everything without mixing too long that they start to become frothy.
How do I know when my eggs are done?
The eggs are done when they are longer jiggly and the egg is all set in the center. If you have an instant read thermometer, it should register at 160ºF. Insert a toothpick into the center of the pan and it should come out clean.
More Breakfast Recipes You’ll Love
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Cheesy Spinach Sheet Pan Eggs
Ingredients
- 10 oz. chopped spinach fresh or frozen
- 1 cup diced onion or bell pepper (150g)
- 14 large eggs
- 12 oz. small curd cottage cheese see notes
- 3 garlic cloves minced
- 1 Tbsp melted butter (14g)
- 1/2 tsp salt
- 1/2 tsp italian seasoning
- 1/2 cup shredded cheese (56g) we love extra sharp white cheddar and mozzarella with this!
- 1/4 cup fresh grated parmesan cheese (28g)
Optional for serving:
- English muffins, ciabatta buns or toast (to build a sandwich or open-faced sandwich)
- Condiments of choice mustard, mayo, hot sauce, etc.
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Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Leave a little excess paper on each side so the eggs don’t spill underneath.
- If using fresh spinach: wilt down first in a skillet for a few minutes over medium heat (can cook the onions down some here too to lose some of the bite). If using frozen spinach: thaw before using.
- Move wilted spinach to a fine mesh strainer or paper towel lined plate to cool then use a paper towel to squeeze all the liquid out. Add the spinach and vegetables to the lined sheet pan.
- Crack the eggs in a large bowl. Beat well with a whisk until well combined.
- Mix in the cottage cheese, garlic, butter, salt, Italian seasoning and shredded cheese.
- Pour into the lined sheet pan then use a spatula to spread out so the spinach is evenly dispersed.
- Sprinkle grated parmesan over top.
- Bake for about 18-20 minutes, until cooked and no longer jiggly. Let cool down some before slicing.
- Serve however you’d like! These baked eggs are great on top of fresh buttered toast, to use for meal prep breakfast sandwiches or to enjoy as is with your favorite breakfast sides!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
