Active Time

　　10 minutes

　　Total Time

　　25 minutes

　　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.

　　

Ingredients

9–10 servings

　　Unsalted butter or nonstick vegetable oil spray

　　18 large eggs

　　1/3 cup milk

　　2 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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

　　

Do Ahead

Step 4

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.

　　Cooks' Note

　　To make half the recipe, halve ingredients and pour into a greased 13x9" rimmed baking sheet. Bake until just set in the middle, 8–9 minutes.