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.
Provided by Rhoda Boone
Categories Brunch Breakfast Egg Milk/Cream Quick & Easy Sheet Pan Small Plates Sunday Stash Kidney Friendly
Yield 9-10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease an 18x13" rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.
- Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12-14 minutes.
- Let cool slightly, then cut into 18-20 squares.
- Do 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.
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