Sheet Pan Eggs

Instructions

Preheat the oven to 425°F (220°C).

While the oven is preheating, place a rimmed baking sheet in the oven for at least 10 minutes.

While the baking sheet is heating, carefully crack all the eggs into a large measuring cup or mixing bowl with a spout.

Remove the baking sheet from the oven and drizzle with the oil or place a pat of butter or ghee on the baking sheet. Tilt or brush the pan with the fat, ensuring the baking sheet is fully coated. Carefully pour in the eggs.

Bake until the yolks have almost reached your desired doneness, 5 to 6 minutes for runny yolks and 8 minutes for really quite firm yolks. The residual heat of the baking sheet will continue to cook the eggs once they come out of the oven, so pull them out just before they reach your desired doneness. TESTER TIP: If you're serving to a crowd with different preferences for doneness, you can remove some eggs earlier and return the baking sheet to the oven to finish the rest.

Sprinkle the eggs with salt and pepper. Immediately grab a thin spatula to cut each portion of eggs and serve.

Breakfast