Sheet Pan Eggs with Fresh Herbs and Feta Recipe
This high-protein sheet pan eggs recipe offers a quick and easy way to prepare fluffy baked eggs packed with flavorful herbs and creamy feta cheese. Perfect for meal prep or a nutritious breakfast, these eggs combine cottage cheese and fresh herbs for added moisture and taste. Baked in a single sheet pan, they provide a hassle-free method to serve a crowd.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 the oven to 350°F (175°C). Line a large 12×17-inch rimmed sheet pan with parchment paper, making sure the paper overhangs the edges for easy removal and to prevent the egg mixture from leaking underneath.
- Blend the Eggs: In a blender, combine the eggs, cottage cheese, kosher salt, black pepper, and garlic powder. Blend for about 30 seconds until the mixture is smooth and fully combined.
- Add the Herbs and Some Feta: Add the finely chopped green onions, dill, Italian parsley, lemon zest, and ¼ cup of crumbled feta cheese to the blender. Pulse on low a few times just until these ingredients are incorporated without fully blending them.
- Fill and Top: Pour the egg mixture evenly onto the prepared sheet pan. Sprinkle the remaining ½ cup of crumbled feta cheese evenly over the top of the mixture.
- Bake: Bake in the preheated oven for 12 to 18 minutes, or until the eggs are fully set in the center and no longer jiggly when gently shaken.
- Slice and Serve: Let the baked eggs cool for 5 minutes in the pan, then use the parchment paper overhang to lift the eggs out and cut into 12 equal squares. Serve warm.
Notes
- You can substitute fresh herbs based on availability or preference.
- The eggs can be stored in the refrigerator for up to 5 days and reheated gently in the microwave.
- For a dairy-free option, substitute cottage cheese and feta with vegan alternatives.
- If you want a firmer set, bake closer to 18 minutes; for softer eggs, check around 12 minutes.
- Ensure the parchment paper is well folded to avoid leaks during baking.
