Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1 pound thick-cut bacon (pre-cooked until halfway done)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Non-stick cooking spray or melted butter for the pan
Instructions
- Start by preheating your oven to 375°F (190°C). Take a large 18×13 inch rimmed baking sheet (standard half-sheet pan) and grease it generously with non-stick spray or butter. For even easier cleanup, line the pan with parchment paper first, then grease the paper. Dice your peppers and chop the chives so everything is ready to go. If your bacon is raw, bake it for about 8-10 minutes beforehand so it is partially cooked but still flexible.
- In a large mixing bowl, crack all 18 eggs. Add the milk, salt, and black pepper. Whisk the mixture vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Stir in half of the shredded cheese and the diced bell peppers. Pour the egg mixture carefully onto the prepared baking sheet, ensuring it spreads evenly to all four corners.
- Lay the partially cooked bacon strips across the top of the egg mixture. You can space them out so every square will have a piece of bacon. Sprinkle the remaining cheese over the top. Place the pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the eggs are set in the middle and no longer jiggle. Remove from the oven, sprinkle with fresh chives, and let it rest for 5 minutes. Cut into 12 even squares and serve immediately.
- Cook Time: 40 minutes