Sheet Pan Eggs with Cottage Cheese
A delightful dish that combines comfort and nutrition for a hearty breakfast, perfect for busy mornings or relaxed weekends.
Ingredients
Egg Mixture
- 10 large large eggs Use fresh eggs for optimal flavor.
- 1 cup cottage cheese Can be swapped with ricotta for a different texture.
- 1 cup shredded cheese Cheddar or your choice of cheese.
- 1 medium bell pepper, diced Any color bell pepper can be used.
- 1 small onion, diced White or yellow onions work well.
- 2 cups spinach or kale, chopped Fresh is preferred for nutrition and flavor.
- 1 teaspoon salt Adjust based on preference.
- ½ teaspoon black pepper Freshly ground for best flavor.
- ½ teaspoon paprika Optional for added flavor.
- 1 tablespoon olive oil Used to grease the baking sheet.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a large baking sheet with olive oil to prevent sticking.
- In a large bowl, whisk the eggs until they are fully blended.
- Stir in the cottage cheese and mix until combined.
- Add the shredded cheese, diced bell pepper, onion, spinach or kale, salt, black pepper, and paprika (if using) into the egg mixture. Stir to combine all ingredients well.
- Pour the mixture evenly onto the prepared baking sheet, spreading it out for even cooking.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until the eggs are set and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes before slicing into squares or rectangles.
- Serve warm.
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Notes
For added flavor, consider sautéing the onions and peppers before adding them to the egg mixture. You can also customize with different cheeses or spices according to your preferences.