Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

cooked and crumbled bacon (or cooked ham or cooked sausage)

vegetables (see note)

shredded cheese

sliced green onions

 

Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray. Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step. 12 large Our Family eggs, ¼ C. milk, ¼ tsp. kosher salt, ¼ tsp. coarse ground black pepper, more to taste Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ C. Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares. Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.  Notes:  Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.  Adding meat: All meat should be fully cooked prior to adding to eggs.

 

Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.

 

12 x 17-inch pan – 14 minutes

10 x 15 inch pan (with toppings) – 17 minutes

9 x 13 inch pan –  24 minutes