If your sheet pan is only being used to bake cookies or roast vegetables, it is not living up to its full cooking potential. This ordinary pan is more useful than you might think. From entire meals, to mac and cheese, to nachos, there are so many things to cook on a sheet pan—including eggs. Yes, really!
A sheet pan is an ingenious way to cook eggs, especially if you’re feeding a crowd for brunch. A 9-by-13-inch rimmed baking sheet will bake a tender, frittata-like “sheet” of eggs that you can cut into squares and eat straight from the pan or—even better!—turn into sausage-egg-and-cheese biscuit sandwiches.
The technique is simple. Preheat the oven to 350°F. Generously grease a 9-by-13-inch rimmed baking sheet with butter or cooking spray. In a large glass measuring cup, whisk together a dozen eggs, a splash of milk or heavy cream, and salt and black pepper to taste until well combined.
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Place the prepared baking sheet on the preheated oven rack and carefully pour in the egg mixture. Bake until the eggs are just set in the middle, about 12 to 15 minutes. Let the eggs cool slightly, then cut into squares.
Like any frittata recipe, you can jazz up your eggs with a variety of toppings, like cheese, cooked vegetables and meat, or fresh herbs. After you pour the beaten eggs into the sheet pan, sprinkle the additional ingredients evenly over the eggs, then bake.
Even if you’re not hosting brunch, it’s still a good idea to cook a dozen eggs at a time on your sheet pan because the cooked eggs can be stored in the refrigerator (use a plastic storage container) for up to three days. Simply reheat in the microwave and you’ll have a quick breakfast, lunch, or snack ready to go.