Sheet-pan eggs with vegetables
60 min · 26 g protein · 282 cals / serving
A whole week of breakfasts from one tray: roasted peppers, onion and mushrooms baked into a tall, fluffy egg slab with spinach, sharp cheddar and blistered cherry tomatoes on top, cut into squares. Blended cottage cheese keeps the eggs soft and custardy even when reheated on day four.
Ingredients
Vegetables
- 2 red bell peppers, diced
- 1 medium red onion, diced
- 7 oz crimini mushroom, sliced
- 2 tsp olive oil
Eggs
- 10 large eggs
- 1 1/2 cups liquid egg white
- 1 cup cottage cheese (2%)
- 1 tsp garlic powder
- 1 tsp paprika, smoked if you have it
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups baby spinach, roughly chopped
- 2/3 cup sharp cheddar cheese, grated
- 1 cup grape tomatoes, halved
To serve
- 2 green onions, sliced
Steps
- Heat the oven to 425°F. Toss the peppers, onion and mushrooms with the oil and a pinch of the salt on a rimmed quarter sheet pan or a 23 × 33 cm (9 × 13-inch) baking pan lined with parchment. Roast 12–15 minutes until softened and browned at the edges. Lower the oven to 350°F.
- Blend the eggs, egg whites, cottage cheese, garlic powder, paprika, the rest of the salt and the pepper until completely smooth, about 30 seconds.
- Scatter the spinach over the hot vegetables, pour the egg mixture over, and top with the cheddar and the cherry tomatoes, cut side up. Bake 25–30 minutes, until the middle is set and no longer wobbles and it reads 160°F.
- Rest 5 minutes, scatter with scallions and cut into 12 squares (two per serving). Keep the rest covered in the fridge for up to 4 days.
Good to know
Why blend in cottage cheese?
It disappears into the eggs and makes them tender and custardy rather than spongy, and it keeps them soft through reheating. Nobody will taste cottage cheese.
How do I reheat it?
Microwave a square for 45–60 seconds, or eat it cold. Two squares tucked into a toasted English muffin make a quick breakfast sandwich.
Can I change the vegetables?
Yes: zucchini, broccoli, asparagus or leftover roast vegetables all work. Roast the watery ones first, as here, so the eggs do not weep.
Per
- Calories
- 98
- Protein
- (38%)
- 9 g
- Fat
- (48%)
- 5 g
- Carbohydrates
- (15%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 256 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1692 kcal goes into the pot and 1984 g of ingredients comes out as about 1720 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.