Sheet Pan Eggs with Cottage Cheese, Feta, and Fresh Herbs Recipe
Fluffy sheet pan eggs baked with cottage cheese, fresh herbs, and feta cheese, delivering a high-protein, easy-to-make dish perfect for meal prep or serving a crowd at breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Greek, Mediterranean
Ingredients
Egg Mixture
- 18 large eggs
- ½ cup cottage cheese (full fat or 2%)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-ground black pepper
- ½ teaspoon garlic powder
Herbs and Cheese
- 4 green onions (white and green parts), finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 teaspoon lemon zest
- ¾ cup crumbled feta cheese, divided (¼ cup for mixing, ½ cup for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large 12×17-inch rimmed sheet pan with parchment paper, letting the paper overhang the edges to prevent leaking and to make removal easier.
- Blend the Eggs: In a blender, combine the eggs, cottage cheese, kosher salt, freshly ground black pepper, and garlic powder. Blend on high for about 30 seconds until the mixture is smooth and fully incorporated.
- Add the Herbs and Some Feta: Add the chopped green onions, fresh dill, Italian parsley, lemon zest, and ¼ cup of the crumbled feta cheese to the blender. Pulse a few times on low speed just to mix in the herbs and feta without fully blending them.
- Fill and Top: Pour the egg and herb mixture evenly onto the prepared sheet pan. Then sprinkle the remaining ½ cup of feta cheese evenly over the top of the mixture.
- Bake: Place the sheet pan in the preheated oven and bake for 12 to 18 minutes, checking at 12 minutes. The eggs are done when they are fully set in the center and no longer jiggly. Avoid overbaking to keep them fluffy.
- Slice and Serve: Remove the pan from the oven and let the eggs cool for 5 minutes. Using the parchment paper overhang, lift the eggs out and cut into 12 equal pieces. Serve warm with your choice of sides.
Notes
- Herbs: To substitute with dried herbs, use 1 teaspoon dried chives for the green onion, 1 teaspoon dried dill for fresh dill, and 1 teaspoon dried parsley for fresh parsley.
- Bake Time: Start checking at 12 minutes to avoid overbaking. The eggs are best when just set and still moist; baking longer can make them dry and rubbery.
- Parchment Paper: Ensure the parchment paper overhangs the pan edges to prevent the egg mixture from leaking underneath and to make removal easy.
- Optional Serving Suggestions: Serve with toasted sliced bread, English muffins, sliced avocado, or additional fresh herbs like green onion, dill, or parsley.
