This is one of our go-to breakfast recipes for feeding a crowd.
I made this last night and we LOVED it! I halved the number of eggs, added sauteed prosciutto, sliced shallot and chopped mushrooms, and a little thyme to the eggs and dolloped Chevere goat cheese on top. I baked it in a greased 8x11 inch ceramic dish at 300 for 20 minutes and it was perfect. I also roasted some grape tomatoes to serve with it.
I love this recipe—it’s so simple, and baking it at 300 means that your eggs turn out tender and silky rather than rubbery. I use parchment paper with the paper hanging over the edges in the sheet pan, and it works wonderfully to make sure no eggs stick. I’ve made it with ham and cheese, tucked into a croissant— sometimes with mushroom, spinach, and gruyere cheese on some arugula. It’s really good every way I’ve done it.
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