Ingredients
Scale
- 18 large eggs
- 1 cup whole milk or heavy cream
- 1.5 cups cooked ham, diced
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup melted butter (for the pan)
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Take a standard 13×18-inch rimmed baking sheet (half-sheet pan) and brush it generously with the melted butter. Make sure you coat the corners and the sides well to prevent the eggs from sticking. If you want extra security, you can line the pan with parchment paper before greasing it.
- In a large mixing bowl, crack all 18 eggs. Pour in the milk or heavy cream, salt, and pepper. Use a large whisk or an immersion blender to beat the mixture until it is completely smooth and slightly frothy. The more air you incorporate now, the fluffier your eggs will be after baking.
- Stir in the diced ham and 1.5 cups of the shredded cheddar cheese. Save the remaining half-cup of cheese for the top. Mix everything gently to ensure the ham is evenly distributed so every serving gets plenty of protein.
- Place the greased baking sheet on the middle rack of the oven first, then carefully pour the egg mixture into the pan. This prevents spilling while carrying a full pan to the oven. Bake for 12 to 15 minutes. At the 10-minute mark, sprinkle the remaining cheese over the top and return to the oven until the eggs are set and the cheese is bubbly.
- Remove the pan from the oven and let it sit for two minutes. This allows the eggs to firm up slightly for cleaner slicing. Use a spatula or a knife to cut the eggs into 12 even squares. Garnish with fresh herbs and serve immediately while hot.
- Cook Time: 25 minutes