Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter (for greasing the pan)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh chives, chopped (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Take a standard 18×13 inch rimmed baking sheet (half-sheet pan) and brush it generously with the melted butter. Ensure you coat the corners and the sides well to prevent the eggs from sticking. If you are worried about sticking, you can line the pan with parchment paper first and then grease the paper.
- Crack all 18 eggs into a large mixing bowl. Add the milk, salt, and pepper. Whisk the mixture vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. Pour the egg mixture carefully into the prepared baking sheet. Place the pan in the center rack of the oven. Bake for 12 to 15 minutes, or until the eggs are set and no longer jiggle in the middle. If you are using cheese, sprinkle it over the top during the last 2 minutes of baking.
- Remove the pan from the oven and let it cool for 2 to 3 minutes. This resting period helps the eggs firm up slightly for cleaner slicing. Use a knife or a pizza cutter to slice the eggs into 12 equal squares. Garnish with fresh chives if desired. Use a spatula to lift the squares out of the pan and serve them immediately on plates or inside breakfast sandwiches.
- Cook Time: 25 minutes