If you’re making brunch for a crowd, or whipping up some freezer-friendly breakfast sandwiches and need a ton of scrambled eggs, turn to your trusty sheet pan and put the skillet down. It’s fast, easy and scales up well.
Image from Maria Siriano.
If you want to add anything to your eggs, like sausage bits or onions and spinach, cook those first and spread them in an even layer on a baking sheet. Then, mix your eggs together and pour them into the baking sheet. Bake until the eggs are puffed at the edges. You can cut the eggs into squares to be eaten on their own, add them to those previously-mentioned sandwiches or a bagel, or use them anywhere else you’d normally add scrambled eggs.