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.
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
Preheat oven to 350°F. Grease an 18×13″ 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.
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.
To make half the recipe, halve ingredients and pour into a greased 13×9″ rimmed baking sheet. Bake until just set in the middle, 8–9 minutes.