This Sheet Pan Roasted Veggie Egg Bake is a high-protein, meal prep–friendly breakfast made with roasted vegetables, eggs, and feta. It’s easy to make, flavorful, and perfect for busy mornings.

About This Recipe

If you’re looking for a simple, high-protein breakfast that actually keeps you full, this Sheet Pan Roasted Veggie Egg Bake checks all the boxes. Roasting the vegetables first brings out their natural sweetness and adds a ton of flavor! Plus, the mix of egg whites and whole eggs, plus the cottage cheese, gives this bake a light, fluffy texture while also helping you hit your protein goals.

It’s also incredibly practical. You can prep it once and have breakfast ready for the entire week. Enjoy it on its own, tucked into a breakfast sandwich, or wrapped in a tortilla.

For more delicious meal prep breakfast recipes, try my Egg White Cups, Chocolate Protein Breakfast Bake, Ham and Veggie Frittata, Cottage Cheese Pancakes, or Turkey Mushroom Spaghetti Squash Quiche.

Ingredients and Substitutions

Butternut squash: Peeled and chopped small so it roasts quickly and evenly. You can also swap for sweet potatoes or even zucchini (just note that zucchini cooks faster and holds more moisture).
Cherry tomatoes: Halved for bursts of juicy sweetness that balance the savory flavors. Grape tomatoes work just as well.
Bell pepper: Any color works here.
Shallot: You can substitute red or yellow onion if needed.
Olive oil: Avocado oil works great too.
Seasoning (salt, pepper, rosemary): You can swap rosemary for thyme, oregano, or an Italian seasoning blend.
Deli ham: Turkey, cooked bacon, sausage, or a plant-based alternative all work well.
Egg whites + whole eggs: This combo keeps the bake lighter while still rich and satisfying. You can use all whole eggs if preferred.
Low-fat cottage cheese: The secret ingredient for a creamy texture and added protein without heaviness. Greek yogurt or ricotta can be used as a substitute.
Garlic: Frozen cubes or fresh minced cloves both work.
Crumbled feta: Goat cheese or shredded mozzarella are great alternatives.

Dietary Adaptations

GF/DF: This is gluten-free.

To keep it dairy-free, you’ll need to swap in a dairy-free yogurt or ricotta in place of the cottage cheese (or skip). You’ll also want to swap in a dairy-free feta. I love the brand Follow Your Heart.

How To Make

Preheat the oven to 425°F.
To a greased sheet pan, add squash, tomatoes, bell pepper, and shallots. Spray the veggies with olive oil and season with half the salt, plus the rosemary and pepper. Roast for 25 minutes.
While the veggies roast, whisk together the egg whites, eggs, cottage cheese, and garlic.
Remove the cooked veggies from the oven and lower the oven temp to 350°F. Top the veggies with chopped ham, and pour the egg mixture over the top. Finish with a sprinkling of feta. Bake for 25 minutes or until eggs are set. Let it cool slightly before slicing into squares.
This is great to prep at the beginning of the week to enjoy as a low-carb breakfast, or to use in breakfast burritos or breakfast sandwiches for a more filling meal!

Helpful Tips

Cut veggies small and evenly: This ensures they roast at the same rate and soften properly before adding the eggs.
Don’t skip roasting first: It’s key for developing flavor and preventing a watery egg bake.
Use a rimmed sheet pan: This keeps everything contained once you add the egg mixture.
Let it rest before slicing: This helps the eggs fully set and makes cleaner cuts.
Customize: This recipe is very forgiving! Swap veggies, change proteins, or adjust cheeses based on what you have.
Storage: Store in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave or oven until warmed through.

For More Delicious Breakfast Recipes

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