MVP RECIPES: Sheet Pan Eggs

Like the rest of the world, I'm trying to get my protein every day. Breakfast is the hardest because I like eggs…but not THAT much, and not without toast. Non-fat Greek yogurt tastes like giving up on life, and regular-fat Greek yogurt is almost impossible to find in Canada. Tofu is a fave, but for breakfast….? Hmmm. Cottage cheese.....sigh. Don’t get me wrong, cottage cheese is ok, but it really needs some razzle-dazzle if I’m going to eat it every morning.

Here is my compromise, and I’m pretty darn proud of it. Make-ahead enough that you can get this done on Sunday and eat them all week. Customizable enough to change up the flavour every week. Square enough to turn into a breakfast sandwich.

Sheet Pan Eggs*

Serves 6

Prep time:10 minutes
You'll be eating this in: about 30 minutes

*Not made in an actual sheet pan, but “9X13-in Pan Eggs” doesn’t sound as good

According to my rudimentary nutritional analysis, this = 26g protein per square

Ingredients:

1 tablespoon butter, preferably at room temp

12 eggs 

1 cup cottage cheese

¼ teaspoon salt 

1 cup diced ham 

1 cup (or more) grated cheddar

2 tbsp minced chives

1.     Preheat the oven to 300F. Grease a 9X13-in metal baking dish with the butter and line it with parchment paper for extra insurance. 

2.     Combine eggs, cottage cheese and salt in a blender. Puree until smooth. Season with pepper.

3.     Sprinkle ham, cheese and chives evenly into the prepared pan. Pour egg mixture carefully over top.

4.     Bake 18 to 22 min or until just set. Let stand 5 min then cut into 6 squares and cool completely.  

5.     Loosen from the pan with an offset or thin metal spatula. Stack, separated by squares of parchment paper, in a resealable container. Keep refrigerated up to 4 days. 

6.     Reheat gently in a non-stick frying pan or in short intervals in the microwave. Sandwich between toast with a slice of cheese if you like. 

Other tasty ingredients:

The recipe above is that absolute easiest, no-extra-cooking variation. Here are some ideas to change it up. Aim for 1 – 2 vegetables, 0 – 2 meats and cheese. Some ideas:

·       Sauteed onions

·       Steamed broccoli cut into little tiny florets

·       Chopped sun-dried tomatoes or home-roasted tomatoes

·       Cooked spinach, chopped up (squeeeeeeeze all the liquid out before chopping)

·       Sauteed peppers or/or mushrooms

·       Chopped cooked bacon or sausage, or diced salami

·       A sprinkle of dried thyme or oregano

·       Any cheese—feta, Swiss, Parmesan, goat, etc