Sheet Pan Eggs by @feelgoodfoodie

30 min

12 servings

🥚

900 g

Eggs

🧀

340 g

Cottage cheese

Toppings

  1. Preheat

    Preheat the oven to 350°F (175°C) and line the sheet pan with parchment paper.

  2. Dice
    • bell pepper
    • spinach

    Dice the bell pepper and roughly chop the spinach.

  3. Blend
    • eggs
    • cottage cheese

    Blend the 18 eggs with the cottage cheese until the mixture is smooth.

  4. Pour
    • eggs
    • cottage cheese
    • salt

    Pour the egg mixture into the lined sheet pan and sprinkle with salt and black pepper.

  5. Scatter
    • bell pepper
    • spinach
    • cheddar cheese

    Scatter the bell pepper, spinach, and cheddar cheese evenly over the egg mixture.

  6. Bake
    • Eggs

    Bake for 18 to 22 minutes until the eggs are set in the center.

  7. Cool
    • Eggs

    Cool the baked eggs for 5 minutes and cut them into 12 equal portions.

  8. Toast
    • English muffins
    • Eggs

    Split and toast the English muffins, then place one egg portion inside each muffin.

  9. Cool

    Cool the sandwiches completely and refrigerate or freeze them in airtight containers.

  10. Reheat

    Reheat one frozen or chilled sandwich in the microwave until hot throughout before serving.

Sheet Pan Eggs by @feelgoodfoodie

30 min

12 servings

🥚

900 g

Eggs

🧀

340 g

Cottage cheese

Toppings

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C) and line the sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/10

    Dice the bell pepper and roughly chop the spinach.

    🫑bell pepper
    🥬spinach
    🔪knife
    🪵cutting board

  3. Step 3/10

    Blend the 18 eggs with the cottage cheese until the mixture is smooth.

    🥚eggs
    🧀cottage cheese
    🥄measuring cups

  4. Step 4/10

    Pour the egg mixture into the lined sheet pan and sprinkle with salt and black pepper.

    🥚eggs
    🧀cottage cheese
    🧂salt
    ⚫black pepper
    🍳sheet pan
    🥄measuring spoons

  5. Step 5/10

    Scatter the bell pepper, spinach, and cheddar cheese evenly over the egg mixture.

    🫑bell pepper
    🥬spinach
    🧀cheddar cheese
    🍳sheet pan

  6. Step 6/10

    Bake for 18 to 22 minutes until the eggs are set in the center.

    🍳sheet pan

  7. Step 7/10

    Cool the baked eggs for 5 minutes and cut them into 12 equal portions.

    🔪knife
    🍳sheet pan

  8. Step 8/10

    Split and toast the English muffins, then place one egg portion inside each muffin.

    🥯English muffins
    🔪knife
    🥄spatula

  9. Step 9/10

    Cool the sandwiches completely and refrigerate or freeze them in airtight containers.

  10. Step 10/10

    Reheat one frozen or chilled sandwich in the microwave until hot throughout before serving.

Composition

Ingredients

Types

Eggs, Dairy

Ingredients

Eggs, Cottage cheese, Toppings

Notes

Cottage cheese (blended with the eggs, amount not given), Toppings (any toppings of choice)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

270 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 26g, Fat: 11g, Fiber: 2g, Sugar: 3g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 2mg, Potassium: 260mg, Sodium: 520mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 18mg, Vitamin D: 2mcg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

measuring cups, measuring spoons, knife, cutting board, sheet pan, parchment paper, spatula, knife

Appliances

Oven, Blender, Microwave

Type

Type

Type Of Dish

Main Course, Starter, Breakfast

Occasions

Breakfast, Brunch, Weekday Meal Prep, Large Gathering, School Morning

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Fluffy, Tender, Creamy, Toasted

Flavors

Savory, Cheesy, Eggy, Mild, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before storing,Do not leave cooked egg sandwiches out longer than 2 hours), fridge : 4 days (Store in airtight containers or individually wrapped,Keep at or below 40°F (4°C),Reheat until hot throughout), freezer : 3 months (Wrap sandwiches individually,Store in freezer-safe airtight bags or containers,Reheat from frozen in the microwave)