Ingredients
Scale
- 15 large eggs
- 1/2 cup whole milk or heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons melted butter (for greasing)
- Optional: chopped chives or green onions for garnish
Instructions
- Step 1: Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with melted butter or non-stick cooking spray. For even easier removal, line the pan with parchment paper, ensuring it climbs up the sides, and then grease the parchment lightly. This prevents any sticking and makes cleanup nearly instant.
- Step 2: Whisk the Egg Mixture: In a large mixing bowl, crack all 15 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for about 2 minutes until the mixture is completely combined and slightly frothy. Incorporating air during this step ensures your eggs bake up light and fluffy rather than dense.
- Step 3: Bake the Eggs: Pour the egg mixture slowly into the prepared baking sheet. Sprinkle the shredded cheddar cheese evenly across the top of the eggs. Carefully place the pan in the center rack of the oven. Bake for 12 to 15 minutes, or until the eggs are just set in the middle and no longer jiggle when the pan is moved. Be careful not to overbake, as they will continue to firm up slightly as they cool.
- Step 4: Slice and Serve: Remove the pan from the oven and let it sit for 2 to 3 minutes. This resting period allows the structure to set so you get clean cuts. Use a knife or a pizza cutter to slice the eggs into 12 equal rectangles. Sprinkle with fresh chives or extra pepper if desired, and serve immediately while the cheese is melty.
- Cook Time: 25 minutes