Sheet Pan Eggs with Kale & Mushrooms

Ingredients

• 12 large eggs
• 1½ cups (12 oz) cottage cheese (2% or 4%)
• ¾ cup shredded cheese of choice (cheddar, mozzarella, or a blend)
• 2 cups chopped kale (finely shredded)
• 5 oz sliced mushrooms (baby bella or cremini)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray or olive oil to coat the sheet pan

Steps

1. Prep oven and pan: Preheat to 350 °F. Coat a standard 15×10-inch rimmed sheet pan with cooking spray or a light drizzle of olive oil.
2. Sauté veggies: In a skillet over medium heat, lightly sauté mushrooms for 3–4 minutes until they soften. Add kale and cook for another 1–2 minutes until just wilted. Remove from heat.
3. Blend base: In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper; blend until smooth.
4. Assemble: Pour the egg mixture into the prepared sheet pan. Evenly scatter the sautéed kale and mushroom mixture over the top.
5. Bake: Bake for 15–20 minutes or until set in the center. Allow to cool on the pan for at least 10 minutes before cutting into 8 squares.

Why This Works Nutrition-Wise

• Protein-forward: rich protein punch from eggs and cottage cheese
• Veg-boosted: kale brings nutrients and fiber; mushrooms add depth and texture
• Make-ahead friendly: it’s perfect for meal prep and reheats well