Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 bell pepper, finely diced
- 1/2 small red onion, finely diced
- 2 cups fresh baby spinach, roughly chopped
- Non-stick cooking spray or butter for the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed 18×13 inch baking sheet (half-sheet pan) with non-stick cooking spray or a thin layer of butter. Ensure you coat the corners well to prevent the eggs from sticking. If you want even easier removal, line the pan with parchment paper before greasing.
- Crack all 18 eggs directly onto the prepared sheet pan. Pour the milk or cream over the eggs. Sprinkle the salt, black pepper, and garlic powder across the surface. Use a whisk or a fork to gently break the yolks and whisk the mixture directly on the pan until it is well combined and reaches the edges.
- Distribute the diced bell peppers, red onions, and chopped spinach evenly over the egg mixture. Use your whisk or a spatula to lightly press the vegetables into the liquid so they are partially submerged. Finish by sprinkling the shredded cheddar cheese evenly across the top of the entire pan.
- Carefully slide the baking sheet into the center rack of the oven. Bake for 20 to 25 minutes. You will know it is done when the eggs are set in the middle and the edges start to turn a light golden brown. Perform a “jiggle test”—if the center doesn’t move when you shake the pan, it’s ready.
- Remove the pan from the oven and let it cool for about 5 minutes. This allows the eggs to firm up, making them easier to cut. Use a knife or a pizza cutter to slice the eggs into 12 even squares. Serve immediately while hot, or store them for later use.
- Cook Time: 35 minutes