Sheet Pan Scrambled Eggs (For breakfast sandwich)

 

Nonstick cooking spray

18 large eggs

⅓ cup whole milk Kosher salt and freshly ground black pepper

1 cup (4 ounces) shredded Cheddar cheese

1 cup cooked veggies, such as bell peppers or spinach (optional)

 

Preheat the oven to 350°F. Grease an 11 × 17-inch rimmed sheet pan with cooking spray, line with parchment paper, then spray again. In a blender, puree the eggs, milk, 2 teaspoons salt, and ½ teaspoon pepper until smooth. Pour the egg mixture onto the sheet pan and top with the shredded cheese (and veggies, if using). Bake until the eggs are set, 15 to 18 minutes. Allow the eggs to cool for a few minutes, then use a drinking glass the size of an English muffin to cut out 12 rounds.