Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1 pound ground breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or butter for the pan
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Take a standard 18×13 inch rimmed baking sheet (half-sheet pan) and grease it generously with non-stick spray or butter. For even easier removal, line the bottom with parchment paper, leaving a little overhang on the sides, and then grease the paper as well.
- Whisk the Egg Mixture: In a large mixing bowl, crack all 18 eggs. Add the milk, salt, black pepper, and garlic powder. Whisk vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. Incorporating air during this step ensures your sheet pan eggs stay light and fluffy rather than dense.
- Layer the Ingredients: Pour the egg mixture carefully onto the prepared baking sheet. Distribute the cooked sausage crumbles evenly across the pan. Sprinkle the diced red bell peppers and sliced green onions over the top. Finally, cover the entire surface with the shredded cheddar cheese. Use a fork to gently move the ingredients around so they are submerged in the egg.
- Bake Until Set: Place the baking sheet on the center rack of the oven. Bake for 20 to 25 minutes. You will know it is done when the eggs are set in the middle and no longer jiggle when you move the pan. The edges should be slightly golden brown and pull away from the sides of the pan just a bit.
- Slice and Serve: Remove the pan from the oven and let it rest for 5 minutes. This cooling period allows the eggs to firm up, making them easier to cut. Use a pizza cutter or a sharp knife to slice the eggs into 12 equal squares. Serve immediately while hot.
- Cook Time: 40 minutes