Ingredients
Scale
- 24 large eggs
- 1 cup whole milk (or heavy cream for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter (for the pan)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh chives, chopped (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Generously brush a large, rimmed 18×13 inch sheet pan with melted butter or spray it thoroughly with non-stick cooking spray. In a very large mixing bowl, crack all 24 eggs. Add the milk, salt, and pepper. Whisk the mixture vigorously for about 2 minutes until the yolks and whites are completely combined and slightly frothy. This aeration ensures your eggs stay light and fluffy.
- Place the greased sheet pan on the middle rack of the oven first, then carefully pour the egg mixture into the pan. This prevents spills while moving the pan. If you are using shredded cheese, sprinkle it evenly over the top now. Close the oven door and bake for 12 to 15 minutes. Watch the eggs closely; they are done when the center is set and no longer jiggles, but before the edges become brown and tough.
- Remove the pan from the oven and let it sit for two minutes to firm up. Use a spatula to slice the eggs into 12 even squares. Lift each square gently from the pan. Garnish with fresh chives or extra pepper if desired. Serve immediately alongside toast, bacon, or inside a warm biscuit for the perfect breakfast sandwich.
- Cook Time: 25 minutes