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Breakfast recipe · from the recipe book

Sheet-Pan Spinach Pepper Egg Squares with Parmesan

Thin, custardy egg squares baked on a sheet pan, with sweet roasted peppers, tender spinach, garlicky mushrooms and a crisp Parmesan top.

Sheet-Pan Spinach Pepper Egg Squares with Parmesan

Ingredients

  • 9 large450 gEggs
  • ¾ cup170 gCottage cheese, 2%
  • 1 cup chopped150 gRed bell peppercut into thin strips
  • 1 medium120 gGreen bell peppercut into thin strips
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 2 cups sliced140 gWhite mushroomssliced
  • ½ cup chopped80 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • ⅓ cup grated30 gGrated Parmesan
  • 1 tbsp14 gOlive oil
  • 1½ tsp1 gDried basil
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a quarter sheet pan (9x13-inch) with parchment.
  2. Toss the red bell pepper, green bell pepper, mushrooms and onion with half of the olive oil on the pan and roast for 12 minutes, until the edges start to brown.
  3. Meanwhile, whisk the eggs with the cottage cheese, salt, black pepper and dried basil in a large bowl until well blended.
  4. Take the pan out, brush the uncovered parchment with the remaining half of the olive oil, then stir the garlic and spinach into the hot vegetables so the spinach wilts.
  5. Spread the vegetables evenly, pour the egg mixture over them and sprinkle the Parmesan on top.
  6. Reduce the oven to 375°F (190°C) and bake 15 to 18 minutes, until set in the center and the eggs reach 160°F (71°C).
  7. Rest 5 minutes, then cut into 8 squares and serve 2 per person.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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