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 ❤️
What makes this recipe so special? You’ll actually fill a sheet pan with sides with water before placing an 8×8 pan filled with eggs into the oven. It makes THE FLUFFIEST scrambled eggs ever, and all the work is done right in the oven.
- Seriously foolproof, and come out perfectly every single time thanks to the sheet pan of water you place in the oven with the eggs.
- So incredibly helpful for meal prep! I love making a batch of these to use on breakfast sammies that I keep in the freezer.
- The absolute fluffiest eggs I’ve ever made in the oven.
Ingredient Spotlight: Cottage Cheese
Let’s hear it for cottage cheese! You all know I love cottage cheese egg cups, and now we’re adding these amazing sheet pan scrambies to the team. Not only does cottage amp up the protein in these eggs, it adds amazing creamy texture without using shredded cheese.
Even better? There’s no need to blend your cottage cheese for this recipe; the little cheese curds taste great in scrambled eggs! But if you’d prefer a smooth cottage cheese texture (aka no curds), feel free to blend your cottage cheese until smooth in a high-speed blender before whisking together with the eggs.
Find the list of full ingredients in the recipe card below.
Equipment You Need
These sheet pan scrambled eggs require two pans — one large sheet pan with sides to fill with water, and then one 8×8 pan for the scrambled eggs + be placed into the sheet pan.
Why? Placing the pan of eggs within the sheet pan filled with water not only helps the eggs cook more evenly, it adds necessary moisture (steam) to the oven, which helps to create super fluffy eggs that aren’t overcooked on the edges. Once you try this method, I promise you, you’ll never bake sheet pan eggs another way.
Tip! Ensure the Eggs Bake Evenly
While this is a super straightforward recipe, it is important that you follow a few simple tips to ensure even baking, including:
- Every oven is different; the bake time may vary slightly depending on the oven.
- Check the eggs at the halfway point. If one side appears to be cooking faster, I recommend turning the sheet pan around in the oven so the eggs can bake more evenly on both sides.
More Ways to Make Eggs
I’ve been publishing egg recipes on Fit Foodie Finds for more than a decade, and you bet the team and I have made you a tutorial for pretty much every style of eggs your heart could ever desire, including:
Serve Solo or With Sides
Because you can slice these eggs into squares, they are absolutely perfect for making delicious breakfast sammies that don’t fall apart when you eat them.
This is also a great recipe to make to serve your kiddos when they’re just learning how to eat solids — I slice these eggs into strips so little hands can easily grab it and bring to their mouth ❤️.
Round out an entire breakfast and make my homemade maple breakfast sausage and savory breakfast biscuits while the eggs are baking.
How to Store Leftovers
I’ve said it once, I’ll say it again, THE BEST thing to do with leftover sheet pan scrambled eggs is to make them into breakfast sammies and keep them on hand in the freezer.
More of My Favorite Breakfast Recipes
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Preheat the oven to 300℉ and spray an 8×8-inch pan with cooking spray. Set aside.
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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.
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Transfer the eggs to the prepared pan.
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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.
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Bake for 30-40 minutes or until the center is firm.
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Serve by itself or with your favorite breakfast accompaniments.
- 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.
Calories: 178 kcal, Carbohydrates: 2 g, Protein: 17 g, Fat: 11 g, Fiber: 0.03 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
