Cheesy Spinach Sheet Pan Eggs

Cheesy Spinach Two Sheet Pan Eggs sandwiches on ciabatta bread stacked vertically.

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 236kcal

Author: Lauren

Start your day off right with these Cheesy Spinach Sheet Pan Eggs! These sheet pan eggs are ideal for meal prep or feeding a crowd and are packed with tons of protein thanks to my secret ingredient - cottage cheese!

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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.

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

Cottage cheese: *Drain any liquid that’s accumulated on top of the cottage cheese before mixing in.

*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!)

These sheet pan eggs are a great high protein breakfast meal prep option!

Nutrition