Description
A quick and easy sheet pan egg bake infused with fresh herbs, creamy cottage cheese, and tangy feta, perfect for a protein-packed breakfast or brunch that serves 10.
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 & 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 mixture, ½ cup for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F and line a large 12x17-inch rimmed sheet pan with parchment paper. Ensure the parchment overhangs the ends to make removal easy and to prevent the egg mixture from leaking.
- Blend the Eggs: In a blender, combine eggs, cottage cheese, kosher salt, black pepper, and garlic powder. Blend for about 30 seconds until the mixture is smooth and well combined.
- Add the Herbs and Some Feta: Add the 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 incorporate the ingredients, avoid fully blending them.
- Fill and Top: Pour the prepared egg mixture evenly onto the lined sheet pan. Sprinkle the remaining ½ cup of feta evenly over the top of the mixture.
- Bake: Place the sheet pan in the oven and bake for 12 to 18 minutes, or until the eggs are fully set in the center and no longer jiggle when you gently shake the pan.
- Slice and Serve: Let the baked eggs cool for 5 minutes on the counter, then cut into 12 equal pieces and serve warm.
Notes
- Use full-fat or 2% cottage cheese for a richer texture.
- Ensure parchment paper overhangs the pan edges to lift out the eggs easily once baked.
- Do not overblend the herbs and feta; you want small chunks for texture.
- Check for doneness by gently shaking the pan—a fully set center won’t jiggle.
- Store leftovers in an airtight container in the fridge for up to 3 days.
