Baking a whole tray of eggs on a sheet pan to use for a holiday brunch, inside breakfast sandwiches, or just as a hands-off way to make breakfast. Here’s my go-to method.
– Eggs – Milk – Cheddar cheese – Vegetables: Such as bell pepper, broccoli, or halved cherry tomatoes. – Sausage (or bacon; optional)
Preheat the oven to 350 degrees F. Add the eggs and the milk to a large bowl and whisk lightly to blend.
Grease a rimmed quarter sheet pan with nonstick or olive oil spray, add a piece of parchment paper and press into place, and coat again with nonstick spray.
Pour eggs into the prepared baking pan. Scatter the cheese, veggies, and meat, if using, on top. Sprinkle on the salt and pepper.
Bake for 16-20 minutes, or until the center is set when you touch it lightly with your finger. Let cool slightly, use the parchment paper to lift out onto a cutting board, and cut to serve.
To make ahead or to store leftovers, let cool fully by placing the pan on a wire rack. Then, you can cut and store in an airtight container in the fridge for up to 3 days.