Ingredients
Scale
- 18 large eggs
- 1 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups cooked ham, diced
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons melted butter (for the pan)
- Fresh chives or green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Take a large rimmed baking sheet (half-sheet pan, approximately 13×18 inches) and brush it generously with melted butter or spray it thoroughly with non-stick cooking spray. Ensuring the pan is well-greased is the secret to easy cleanup and perfectly intact egg squares.
- In a very large mixing bowl, crack all 18 eggs. Add the milk or heavy cream, salt, and black pepper. Whisk the mixture vigorously for about 2 minutes until the yolks and whites are completely combined and the mixture looks slightly frothy. Incorporating air during this step is what makes the final result light and fluffy.
- Stir the diced ham into the egg mixture. Carefully pour the egg and ham mixture onto the prepared sheet pan, spreading the ham pieces out evenly with a spatula. Place the pan in the center rack of the oven. Bake for 12 to 14 minutes, or until the eggs are just set and no longer liquid in the center.
- Remove the pan from the oven and immediately sprinkle the shredded cheddar cheese evenly over the top. The residual heat from the eggs will melt the cheese, but you can pop it back into the oven for 1 minute if you prefer it extra bubbly. Garnish with fresh chives, let it rest for 2 minutes, then slice into 12 even squares and serve.
- Cook Time: 25 minutes