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Easy sheet pan scrambled eggs

Easy sheet pan scrambled eggs

By Emily Johnson
5’ Prep time
30’ Cook time
35’ Total time
178 Calories
4 Serving

Summary

These easy sheet pan scrambled eggs take 5 minutes to prep, and your oven does the rest! they’re super fluffy, protein-rich thanks to the added cottage cheese, and perfect for busy mornings or brunch. i love using this recipe to make a bunch of breakfast sammies to serve the family ❤️
Emily Johnson 0 Followers

Step by Step

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Step 1

Preheat the oven to 300℉ and spray an 8×8-inch pan with cooking spray. Set aside.
Step 2
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Step 2

Whisk the eggs in a large bowl; be sure to whisk vigorously so they are completely combined. Add the cottage cheese, water, sea salt, and black pepper to the bowl.
Step 3
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Step 3

Transfer the eggs to the prepared pan.
Step 4
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Step 4

Place a sheet pan with sides into the oven and place the 8×8-inch pan in the center of the sheet pan. Then fill the sheet pan with water, about an inch.
Step 5
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Step 5

Bake for 30-40 minutes or until the center is firm.
Step 6
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Step 6

Serve by itself or with your favorite breakfast accompaniments.

Tips and Warnings

  • Every oven is different; the bake time may vary slightly depending on the oven.
  • Check the eggs at the halfway point. You may need to turn the sheet pan around in the oven to ensure the eggs bake evenly.

Ingredient

  • Large eggs
    Large eggs
    8
  • Water
    Water
    157.8 ml
  • 2% cottage cheese
    2% cottage cheese
    236.59 ml
  • Cracked black pepper
    Cracked black pepper
    1.23 ml
  • Sea salt
    Sea salt
    2.46 ml

Nutrition Facts

View nutrition facts
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