Sheet Pan Eggs

The idea of making breakfast sandwiches for a crowd shook up my long-standing
belief that frittata was the best party-time egg dish.

Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)

• 12eggs
• Salt and freshly ground pepper
• A little cream or milk
• 1cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
• 6rolls or 12 pieces of toast, for serving (optional)

1. Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. Add the other stuff—except cheese—and gently fold until mixed.
2. Pour the mixture into the prepared pan. Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.

https://food52.com/recipes/53458-sheet-pan-eggs