Ingredients
Scale
- 12 large eggs
- 1 lb ground breakfast sausage (cooked and crumbled)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup diced bell peppers (optional)
- Fresh chives or parsley for garnish
- Non-stick cooking spray or butter for the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 13×18-inch rimmed 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 extra security, you can line the pan with parchment paper, leaving a small overhang on the sides.
- In a large mixing bowl, crack all 12 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Incorporating air now will lead to fluffier eggs after baking.
- Distribute the cooked sausage crumbles and diced bell peppers evenly across the prepared sheet pan. Sprinkle 1.5 cups of the shredded cheese over the sausage. Carefully pour the egg mixture over the toppings, ensuring it reaches all the corners. Use a fork to gently nudge the sausage so it is evenly distributed through the liquid eggs.
- Place the pan in the center rack of the oven. Bake for 20 to 25 minutes. The eggs are done when they are set in the middle and the edges start to pull away slightly from the pan. Five minutes before they are finished, sprinkle the remaining 1/2 cup of cheese over the top and return to the oven until melted and bubbly.
- Remove the pan from the oven and let it rest for 5 minutes. This makes the eggs easier to slice. Cut the sheet into 8 large squares or 16 smaller rectangles. Garnish with fresh herbs and serve immediately. You can eat these as-is, put them on a biscuit, or wrap them in a tortilla for an instant breakfast burrito.
- Cook Time: 35 minutes