Ingredients
Scale
- 12 large eggs
- 2 tablespoons melted butter or high-quality cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: Fresh chives or red pepper flakes for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a standard 18×13 inch rimmed baking sheet. This is the most crucial part: grease the pan generously. Use melted butter or a heavy coating of non-stick spray to ensure the eggs slide right off after baking. If you want extra security, you can line the pan with parchment paper, but make sure to grease the paper as well.
- Carefully crack each egg onto the prepared sheet pan. Space them out in a 3×4 grid so they have room to spread slightly without merging into one giant mass. If a yolk breaks, don’t worry; it will still taste delicious. Sprinkle the salt and black pepper evenly across all the eggs at this stage.
- Slide the pan into the center rack of the oven. Bake for 12 to 15 minutes. At the 12-minute mark, check the whites. They should be completely opaque and set. If you prefer a firmer yolk for sandwiches, lean toward the 15-minute mark. Avoid overcooking, as the eggs will continue to firm up slightly once you remove them from the oven.
- Remove the pan from the oven and let it sit for two minutes. Use a spatula or a circular biscuit cutter to separate the eggs. A circular cutter creates the perfect shape for English muffins. Lift the eggs gently and place them directly onto your breakfast sandwiches or onto a cooling rack if you are meal prepping for later.
- Cook Time: 20 minutes