Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 brioche buns, English muffins, or large biscuits
- 8 slices sharp cheddar cheese
- 4 tablespoons unsalted butter, softened
- Optional: 8 slices of cooked bacon or sausage patties
- Optional: Fresh chives for garnish
Instructions
- Preheat your oven to 375°F (190°C). Take a standard 13×18 inch rimmed baking sheet (half-sheet pan) and grease it generously with butter or non-stick cooking spray. For even easier cleanup and removal, line the pan with parchment paper, leaving a small overhang on the sides, and grease the paper as well.
- In a large mixing bowl, crack all 12 eggs. Add the milk, salt, black pepper, and garlic powder. Whisk vigorously until the yolks and whites are completely combined and the mixture looks slightly frothy. This aeration helps the eggs rise and stay fluffy during the baking process.
- Pour the egg mixture into the prepared baking sheet. Tilt the pan slightly to ensure the liquid reaches all four corners. Place the pan in the center rack of the oven and bake for 12 to 15 minutes. The eggs are done when they are set in the middle and no longer jiggle when you gently shake the pan. Do not overbake, as they will continue to firm up once removed.
- While the eggs bake, slice your buns or English muffins in half. Spread a thin layer of softened butter on the cut sides. Place them on a separate tray or directly on the oven rack for the last 3-5 minutes of the egg cooking time until they are golden brown and toasted.
- Remove the egg sheet from the oven. Use a knife or a pizza cutter to divide the eggs into 8 equal rectangles. Place one egg square on the bottom half of each toasted bun. Top the egg with a slice of cheese and your optional choice of meat. Place the top bun on and return the sandwiches to the warm oven for 2 minutes to melt the cheese completely. Serve immediately.
- Cook Time: 40 minutes