Ingredients
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18 large eggs
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½ cup milk (or heavy cream if you have it on hand)
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1 tsp salt
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½ tsp black pepper
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1 cup shredded cheese (cheddar, mozzarella, or whatever you’ve got)
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1½ cups chopped veggies (think spinach, bell peppers, onions, mushrooms—use what you have)
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Optional: cooked bacon, sausage, or ham bits
Instructions
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Preheat oven to 375°F. Line your sheet pan with parchment or spray it well to keep cleanup easy.
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Crack and whisk eggs. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
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Add the good stuff. Stir in cheese, chopped veggies, and any meat you’re using.
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Pour into pan. Carefully pour your egg mixture into the prepared sheet pan. Give it a gentle shake to spread everything out evenly.
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Bake for 18–22 minutes. Eggs are done when they’re set in the middle and lightly golden on top. Don’t overbake—they’ll keep cooking a bit after you pull them out.
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Cool & cut. Let cool for 5–10 minutes, then slice into squares. Serve hot or let cool and store for later.
Notes
This is a forgiving recipe. Don’t have milk? Use water. Want to sneak in extra veggies from the garden? Go for it. Need to use up leftover meat or cheese? Toss it in. You’re not messing it up—you’re making it yours!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
