These light and fluffy sheet pan eggs come together in under 30 minutes for 12 ready-to-go high-protein vegetarian breakfasts. Blended with cottage cheese for extra creaminess and oven-baked to perfection, they’re packed with flavor, making them perfect for an easy meal prep, grab-and-go egg bars, or in breakfast sandwiches or wraps. Guaranteed to decrease the chances of a morning hanger meltdown.

A baking dish with sliced spinach frittata, a plate with a frittata square and half a tomato, and a small bowl of raspberries and sliced strawberries on a light pink surface.
These fluffy vegetarian sheet pan eggs make breakfast easy! Layered with tender spinach and savory feta cheese this protein packed egg hack is perfect for breakfast sandwiches and burritos too!

Eggs are a total go-to for our family for a quick, protein-packed breakfast. Not only are they incredibly versatile (if you’ve tried my cottage cheese pesto scrambled eggs or my spinach and sundried tomato cottage cheese egg bites, you know there’s so much more you can do with them than boring ol’ hard boiled), they’re super nutritious too. Yes, even the yolks! Did you know that’s where almost half of the protein is found as well as tons of vitamins and minerals, like choline, which supports cognitive function? Sign me up.    

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If you’re a savory breakfast girl like me, this sheet pan method for making eggs is an absolute game changer! It’s basically the same amount of work as whisking up one batch of scrambled eggs, except you end up with a delicious family-friendly breakfast protein prepped for the entire week!

Success Tips to Make These Sheet Pan Eggs The BEST!

A flat lay of bowls containing spinach, feta cheese, eggs, cottage cheese, salt, and pepper, all labeled, on a pink textured surface.
All you need is 4 simple ingredients (plus s & p) to make these easy and delicious meal-prep sheet pan eggs!

Don’t skip the cottage cheese! I tested this recipe four different times. Cornstarch vs. no cornstarch, cottage cheese vs. no cottage cheese, and the results were clear: cottage cheese is the secret. It makes the eggs fluffier, creamier, and far more forgiving if you slightly overbake them. I found that the version with the cottage cheese actually didn’t need the cornstarch to keep them fluffy, and I love that it keeps the recipe more simple with one less ingredient! 

High-Protein Bonus: Cottage cheese also adds an extra 4 grams of protein to each piece which helps these egg squares keep us full and satisfied longer after eating, and supports blood sugar balance for more steady energy throughout the morning! 

Add-ins: I love adding spinach to this recipe for an easy way to start the day with some iron-rich green veggies (this would actually make a great pregnancy breakfast!). Plus I love that there’s no need for the extra step of cooking it first, like you might have to if adding denser veggies like peppers or zucchini.

Let’s Bake These Easy Eggs Together: Step-by-Step

A top-down view of a blender filled with a frothy, light yellow liquid, likely a smoothie or juice. The container is clear with visible blender blades at the bottom. The background is a light pink surface.
Blend the eggs and cottage cheese together. Your bake will be a lot lighter and fluffier!
A baking sheet lined with parchment paper, filled with an uncooked egg mixture and chopped green herbs, ready to be baked.
Make sure to line your baking sheet for easier cleanup! Pour the eggs, then add the toppings for even distribution
A close-up of a rectangular baking dish filled with baked egg squares topped with chopped green herbs, cut into evenly sized pieces on parchment paper against a pale pink background.
Bake away!
A pink plate holds a square piece of spinach egg bake and a handful of fresh strawberries and raspberries. A gold fork rests on the plate, which sits on a white napkin over a pink surface.
Cool, portion & enjoy!

And there you have it, a fluffy, flavorful high protein breakfast that’s easy to portion, reheat, and enjoy all week. 

How to Make These into a Balanced Breakfast

I love that this one recipe can be turned into so many different easy breakfasts!

  • Enjoy a square or two with some fresh fruit + toast
  • Pop into a breakfast sandwich (makes a great vegetarian option for these turkey sausage breakfast sandwiches!)
  • Cut into thinner slices and make a breakfast wrap

How would you enjoy them? Let me know in the comments below! 

Watch How To Make It Here:

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A baking dish with sliced spinach frittata, a plate with a frittata square and half a tomato, and a small bowl of raspberries and sliced strawberries on a light pink surface.

Easy Vegetarian Sheetpan Eggs with Spinach and Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 5 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 27 minutes
  • Yield: 12 1x
  • Category: Breakfast, meal prep recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These light and fluffy sheet pan eggs come together in under 30 minutes for 12 ready-to-go high-protein vegetarian breakfasts. Blended with cottage cheese for extra creaminess and oven-baked to perfection, they’re packed with flavor, making them perfect for an easy meal prep, grab-and-go egg bars, or in breakfast sandwiches or wraps. Guaranteed to decrease the chances of a morning hanger meltdown.

Ingredients

Scale
  • 16 eggs 
  • 2 cups cottage cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups spinach, finely chopped
  • 1 cup feta cheese, crumbled

Instructions

  1. Preheat the oven to 350F. Lightly brush or spray an 18″ x 13″ rimmed baking sheet with oil (to help the parchment stick and prevent eggs from seeping underneath), then line with parchment paper and set aside. 
  2. To a blender, add the eggs, cottage cheese, salt and pepper. Blend until smooth.
  3. Pour the egg mixture onto the prepared baking sheet. Top with spinach and cheese and stir gently to spread the toppings out evenly, submerging some of the pieces. Bake for about 20-22 minutes, or until set in the middle.
  4. Let the eggs cool slightly, about 5 minutes, then cut into 12 pieces. Enjoy as is or make into a breakfast sandwich or wrap. 

Notes

Storage: Store in an airtight container, with parchment paper separating the layer, for up to 5 days in the fridge.

 

Reheating: Reheat in the microwave in 20 second increments, or in the toaster oven. I usually do about 5 minutes on the toast setting but you could bake at 350F for 5-8 minutes as well!