Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced bell peppers (red and green)
- 1/4 cup sliced green onions
- Non-stick cooking spray or melted butter for the pan
Instructions
- 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 melted butter. For extra security against sticking, you can line the bottom with parchment paper, leaving a small overhang on the sides, and grease the paper as well.
- Crack all 18 eggs into a large mixing bowl. Add the milk, salt, pepper, and garlic powder. Use a whisk or an immersion blender to beat the eggs until they are completely combined and slightly frothy. This aeration ensures the eggs bake up light and fluffy rather than dense.
- Pour the egg mixture carefully into the prepared baking sheet. Sprinkle the shredded cheddar cheese, diced bell peppers, and green onions evenly over the top. Use a fork to gently swirl the ingredients so they are submerged slightly in the egg liquid.
- Place the pan on the center rack of the oven. Bake for 12 to 15 minutes. Watch the eggs closely toward the end; they are done when the center is set and no longer jiggles when you move the pan. Do not overbake, as they will continue to firm up for a minute after leaving the oven.
- Remove the pan from the oven and let it cool for 2 to 3 minutes. Use a knife or a pizza cutter to slice the eggs into 12 even squares. Use a spatula to lift the squares out of the pan. Serve them on breakfast sandwiches, inside wraps, or alongside hash browns.
- Cook Time: 25 minutes