Ingredients
Scale
- 12 to 15 large eggs (depending on desired thickness)
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup cooked crumbled bacon or sausage (optional)
- Non-stick cooking spray or melted butter for the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease an 11×17 inch rimmed baking sheet with non-stick spray or melted butter. For even easier removal, line the pan with parchment paper and grease the paper as well. Ensure the grease reaches all the way up the sides of the pan to prevent sticking.
- Crack all the eggs into a large mixing bowl. Add the milk, salt, and pepper. Whisk vigorously for about two minutes until the mixture is completely combined and slightly frothy. This aeration ensures the eggs bake up light and fluffy. Stir in half of the shredded cheese and the chopped spinach.
- Carefully pour the egg mixture into the prepared sheet pan. Slide the pan onto the center rack of the oven. Bake for 12 to 15 minutes. At the 10-minute mark, sprinkle the remaining cheese and the cooked bacon over the top. The eggs are done when they are set in the middle and no longer jiggle when you gently shake the pan.
- Remove the pan from the oven and let it rest for 2 to 3 minutes. This resting period allows the eggs to firm up slightly for cleaner cuts. Use a knife or a pizza cutter to slice the eggs into 12 equal squares. Serve immediately on plates or use them as patties for breakfast sandwiches and sliders.
- Cook Time: 25 minutes