Ingredients
Scale
- 12 large eggs
- 1 lb ground breakfast sausage (cooked and crumbled)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream or whole milk
- 1/2 cup diced red bell pepper
- 1/4 cup diced green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or butter for the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease an 18×13-inch rimmed baking sheet (half-sheet pan) with non-stick spray or butter. Ensure the corners are well-coated to prevent the eggs from sticking. Brown the breakfast sausage in a skillet over medium heat until fully cooked, then drain the excess grease and let it cool slightly.
- In a large mixing bowl, crack all 12 eggs. Add the heavy cream, salt, black pepper, and garlic powder. Whisk the mixture vigorously until the yolks and whites are fully combined and slightly frothy. Stir in the diced bell peppers and half of the shredded cheddar cheese.
- Spread the cooked sausage crumbles evenly across the prepared sheet pan. Carefully pour the egg mixture over the sausage, making sure it reaches all the edges. Sprinkle the remaining cheddar cheese and green onions over the top of the egg mixture.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the eggs are set in the middle and the edges are slightly golden brown. The eggs should not jiggle when you gently shake the pan.
- Remove the pan from the oven and let it sit for 5 minutes. This resting period allows the eggs to firm up for easier slicing. Cut into 12 even squares and serve immediately. You can enjoy them plain or tucked inside a toasted English muffin.
- Cook Time: 35 minutes