Ingredients
Scale
- 18 large eggs
- 1 cup whole milk or heavy cream
- 2 tablespoons melted butter (unsalted)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh chives, finely chopped (optional)
- Non-stick cooking spray or parchment paper
Instructions
- Preheat your oven to 375°F (190°C). Take a standard 13×18 inch half-sheet pan and line it with parchment paper. Ensure the paper goes up the sides of the pan to prevent leaking. If you do not have parchment paper, grease the pan generously with non-stick cooking spray or softened butter. Set the pan aside while you prepare the egg mixture.
- Crack all 18 eggs into a large mixing bowl. Add the milk, melted butter, salt, and black pepper. Use a whisk or an immersion blender to beat the eggs until the yolks and whites are completely combined and the mixture is slightly frothy. Incorporating air during this step ensures the eggs remain light and fluffy after baking. If you are using cheese or chives, stir them in now.
- Place the prepared sheet pan on the middle oven rack. Carefully pour the egg mixture onto the pan while it is on the rack to avoid spilling during transport. Slide the rack back in and bake for 12 to 15 minutes. The eggs are done when they are 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 after removal.
- Remove the pan from the oven and let it sit for two minutes. Use a knife or a pizza cutter to slice the eggs into 12 equal squares (a 3×4 grid). Use a spatula to lift the squares directly onto plates or breakfast sandwiches. Garnish with extra herbs if desired and serve immediately while hot.
- Cook Time: 25 minutes