Sheet Pan Eggs

Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy - more like a frittata than scrambled eggs. Slice and serve in breakfast sandwiches, stuff inside grilled cheese, add more protein to quesadillas and wraps, or serve with bacon or sausage on the side or over toast with sliced avocado.

butter or nonstick vegetable oil spray
18 large eggs
⅓ cup milk
2 tsp. sea salt
¼ tsp. black pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 13x18"" rimmed baking sheet with butter or spray.

Blend eggs, milk, salt and pepper in a blender until well combined.

Place prepared baking sheet on an oven rack and carefully pour in the egg mixture. Bake until just set in the middle, about 12-14 minutes.

Let cool slightly, then cut into 18-20 squares.

Makes 9-10 servings.

Cook’s Note:

• To make half the recipe, halve ingredients and pour into a greased 9x13" rimmed baking sheet. Bake until just set in the middle, about 8-9 minutes.
• Make-Ahead: Eggs can be made 3 days ahead. Slice, transfer to an airtight container and chill. Warm slightly in a toaster oven or microwave before serving, if desired.