Enjoy a delightful breakfast for a crowd with this wonderful recipe for sheet pan eggs featuring creamy cottage cheese! By combining both cottage cheese and egg whites, these sheet pan eggs become a fantastic source of protein. Toss in some savory turkey breakfast sausage and a handful of fresh veggies, and you've got yourself a simple yet delicious sheet pan omelet that everyone will love!
Jump to:
Why You'll Love This Recipe
- Easily customize with what you love
- Done in under 30 minutes
- Uses BOTH whole eggs and egg whites
Featured Ingredients
- Whole Eggs - Using some whole eggs gives the signature pale yellow color. They are also needed to add flavor.
- Egg Whites - Are a great source of protein without extra calories or fat, according to Web MD. A carton of egg whites is a great shortcut.
- Cottage Cheese - Using this adds creamy protein, and after blending, it does not resemble cottage cheese at all.
- Sour Cream - I love this ingredient for flavor and to add more creaminess to the eggs.
- Turkey Breakfast Sausage - Using a breakfast sausage made with turkey reduces the fat and adds so much flavor to these sheet pan eggs.
- Veggies: Chopped Green Onions, Chopped Red Bell Pepper
- Cheese: Cheddar cheese and Pepper Jack cheese: Adds a great orange color and a bit of spice.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a large bowl, crack 8 eggs, egg whites, cottage cheese, and sour cream. Using an immersion blender, blend the egg mixture until it turns a pale yellow color.
The key is not to overblend it, or the eggs will get tough. If you do not have an immersion blender, use a regular blender, or a food processor will work.
Step 2: Next, we are going to double grease a rimmed sheet pan. By this, I mean spray the sheet pan with nonstick cooking spray, then place a piece of parchment paper on top and spray it with nonstick cooking spray. This can also be done with softened butter.
It is important to keep the sheet pan eggs from sticking to the pan for easy removal and clean-up. Make sure the sheet pan is a high quality sheet pan, and it will not warp or burn the eggs in the oven.
Step 3: Carefully pour the egg mixture into the well-greased sheet pan.
Next, evenly sprinkle the breakfast sausage over the eggs. Then sprinkle the chopped green onions and finely diced bell pepper.
Step 4: Finally, sprinkle the shredded cheese over everything. The sheet pan will be full!
Carefully place the sheet pan in a preheated 350 degree F oven for 30-35 minutes or until the eggs are no longer jiggly. The eggs will puff up while baking but fall once out of the oven.
Tips and Tricks
Let’s Talk About Sheet Pan Sizes: I used a rimmed jelly roll pan (10 inches x 15 inches), which created thicker pieces of egg and reminded me of an omelet. I also tested a half sheet rimmed pan (13 inches x 18 inches), which created a thinner piece of egg. It was perfect for egg sandwiches. Either way, I would recommend using either size pan for this recipe. They both worked great - all that changed was the baking time.
Rotate the pan - I noticed uneven cooking in one of my recipe tests when using a half sheet pan, but spinning the pan halfway through the cooking time solved that issue.
Are you worried it will spill? Pour the egg mixture into the well-greased pan on the oven rack or as close to the oven as you can. This will prevent you from having to walk with a very full pan of eggs across the kitchen.
Picky Eaters? Divide the pan in half and create two kinds of “made to order” sheet pan omelets.
Ingredient Swaps
- Egg Options: For the ultimate convenience, use a carton of egg whites. Alternatively, use can also use only whole eggs. Use 18 whole eggs and omit the egg whites if desired.
- Heavy Cream - Swap out the sour cream for heavy cream for an indulgent treat.
- Cheeses: Love sharp cheddar cheese - go ahead and use it. Have some random leftover cheese in the refrigerator - go ahead and use it up!
Variations
Vegetarian Sheet Pan Eggs: Omit the turkey breakfast sausage and add double the amount of red bell peppers.
Low FODMAP Sheet Pan Eggs: Use lactose free cottage cheese and lactose free sour cream. Make homemade breakfast sausage or find a low FODMAP option in the store. Use only green onion tops and swap the red bell pepper for a diced green bell pepper. Ingredient guidance is based on tests from Monash University, the leading expert on the low FODMAP diet. It is also the app I recommend for anyone on a low FODMAP diet.
Additional Mix-Ins
Keep in mind that the amounts of the toppings should be the same as the recipe. While a fully loaded sheet pan eggs may sound like a great idea, the vegetables can release too much moisture, and it will make the eggs too soggy.
- Just Eggs: Leave out the breakfast sausage, green onions, and bell peppers and make just fluffy oven baked eggs.
- Veggies: Use any combination of vegetables you love. I would skip anything that is water-heavy, like tomatoes. They will add too much water, creating an undesirable result. Also, make sure all veggies are finely diced and will cook in under 30 minutes. This will prevent crunchy vegetables from being in the baked eggs.
- Meat: Use cooked bacon, chopped ham, and homemade gluten free breakfast sausage made out of ground pork.
Sheet Pan Eggs For Sandwiches
I love a good meal prep recipe, especially for breakfast. Chaotic mornings require a simple meal plan, and this recipe is awesome for breakfast sandwiches!
Circle Egg Patties: Once the eggs cool, cut with a wide-mouth mason jar ring to get the perfect round circle for bagels or English muffins. Add a slice of cheese after toasted for the ultimate breakfast sandwich. Create a breakfast bowl with the unused parts of the sheet pan eggs. I love it when everything gets used, and there is no waste. Add a chopped-up leftover baked potato for an even heartier breakfast bowl.
Square Egg Patties: Another option is to cut the cooled eggs into 12 squares, which is the perfect size for toasted bread. My kids love Texas Toast, but regular sandwich bread, gluten free bread will also work.
How to freeze: Place either the circles or squares in a freezer-friendly container. Use a piece of parchment paper or wax paper between each piece to help prevent sticking. Defrost what you need in the morning overnight in the refrigerator.
To make the breakfast sandwiches: While the bread is toasting, heat the egg piece in the microwave for 30-60 seconds or until warm. Top with a slice of cheese, and build your breakfast sandwich. Add extra vegetables, like sliced avocado, fresh spinach, or a slice of ham, bacon, or sausage patty if wanted.
If you are looking for additional breakfast meal prep ideas, explore frozen breakfast burritos, gluten free egg sandwiches, and gluten free bulk pancake mix. I love having a good meal plan for breakfast.
FAQs
Whole chicken eggs are a great low FODMAP option. Monash University has tested them safe at 2 eggs, or 117 grams per meal.
While cottage cheese isn’t everyone’s favorite, it is unrecognizable after blending, trust me! It is an awesome ingredient paired with eggs.
When the eggs no longer jiggle and are firm, they are done. Use a toothpick. After inserting, if it comes out clean, they are done.
For sure! Just use a smaller rimmed sheet pan and cut the recipe in half.
To a point, I would whip up the eggs, egg whites, cottage cheese and sour cream and store it covered in the refrigerator until ready to make. Then, I would chop up the vegetables and meat and store them in an airtight container in the refrigerator. When ready to make the eggs, grease the sheet pan, pour in the eggs, and add the toppings.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator. Use within 4 days.
Freezer: Leftover eggs will keep in a freezer-friendly container for up to 4 months. Defrost before reheating for best results.
Reheat: Place a piece of sheet pan eggs on a microwave-safe plate and heat for 30-60 seconds or until warm.
What To Serve With Sheet Pan Eggs
If making these sheet pan omelets for a crowd, add gluten free cheesy potatoes or roasted baby potatoes with garlic oil. They would also be great with griddle pancakes or crunchy French toast topped with homemade blueberry syrup. Everyone will be in love with this combination.
Additional Egg Recipes
- Overnight Tater Tot Breakfast Casserole
- Baked Scotch Eggs
- Quiche With A Potato Crust
- Sheet Pan Breakfast Burritos
Looking for more breakfast recipes? Discover an old favorite or something brand new!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Sheet Pan Eggs With Cottage Cheese
Equipment
- Jelly Roll Pan
Ingredients
- 8 large whole eggs
- 2 cups egg whites (Note 1)
- 1 cup cottage cheese (Note 2)
- ¼ cup sour cream (Note 3)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ pound turkey breakfast sausage cooked, about ½ cup
- ¼ cup chopped green onions
- ¼ cup red bell pepper finely diced
- 1 cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, crack in 8 whole eggs. Next, add the egg whites, cottage cheese, sour cream, kosher salt, and ground black pepper.
- Use an immersion blender to quickly blend the eggs and cottage cheese into a smooth mixture. Or use a blender or a food processor.
- Next, grease a rimmed sheet jelly roll pan with nonstick cooking spray or softened butter. Then add a parchment sheet and grease that as well. This will ensure the eggs will not stick, and the pan will be easy to clean.
- Carefully pour the egg mixture into the well-greased pan. Do this as close to the oven as you can for easy transporting.
- Evenly sprinkle the cooked breakfast sausage, chopped green onions, and finely diced red bell pepper.
- Finally, sprinkle the shredded cheddar and pepper jack cheese evenly over the sheet pan.
- Carefully place the very full sheet pan in the oven for 25-30 minutes in a 350 degree F preheated oven. The eggs are done when they are no longer jiggly in the center.
- Remove the pan from the oven, cut it into 12 squares, or use a wide-mouth canning jar lid to cut circles if making breakfast sandwiches using bagels or English muffins.
- Store covered in the refrigerator for up to 4 days or cut into pieces, cool, and freeze in a freezer friendly container for up to 4 months. Defrost in the refrigerator before reheating.
Venessa Mandelkow says
Our family loves making breakfast sandwiches from these sheet pan eggs! Everyone adds their favorite type of bread and a slice of cheese.