You can cook a dozen eggs in a sheet pan, slice them up into patties, put them in breakfast sandwiches, and freeze them. One pan to wash, about an hour of prep, and that’s 12 breakfasts before you have to do it again.
You can also mix it up easily. This week we made two dozen using local tortillas. A third have bell-pepper and tomato, a third have ham, and the last are plain.
Pro tip, wrap them in parchment before freezing, it stops freezer burn and gives you an easy wraper to reheat them in.
I don’t even use a sheet pan, just right on the oven rack. I used to put a sheet pan on the rack below the eggs (i usually just do 2 at a time) in case of a Humpty Dumpty incident, but that has never happened.
Oh, I thought that is what you meant, cook them in the shell in a sheetpan. I hard “boil” eggs in oven, much easier IMO and less mess than boiling in water and it comes out the same. With my oven i set the temp to 325 and put eggs right in (i.e. no pre-heat) then cook 20 minutes and pull them out. At this point they are under cooked but I let them sit for another 10 minutes at least at room temp until cool enough to touch. I like this better than the rapid cool method with cold water to stop the cooking. Comes out perfect for my taste. I think the downside to this method is it doesn’t peel as easy maybe and I usually lose a bit of egg in the peeling process. So you crack the eggs on a sheet pan then cook on stove top?
The rapid cooling with water actually shocks the egg shell and protein, making them separate, you can probably cook it for 2 or 3 extra min, then dunk them in ice water to get the perfect peal.
For mine, you mix and season the eggs in a bowl, butter the sheet pan, pour the eggs into it and bake at 300 for about 10min. Add cheese as soon as it comes out. You get a flat sheet of scrambled egg that you then cut into squares to make patties.
You can cook a dozen eggs in a sheet pan, slice them up into patties, put them in breakfast sandwiches, and freeze them. One pan to wash, about an hour of prep, and that’s 12 breakfasts before you have to do it again.
dang, I’m going to try this
You can also mix it up easily. This week we made two dozen using local tortillas. A third have bell-pepper and tomato, a third have ham, and the last are plain.
Pro tip, wrap them in parchment before freezing, it stops freezer burn and gives you an easy wraper to reheat them in.
I don’t even use a sheet pan, just right on the oven rack. I used to put a sheet pan on the rack below the eggs (i usually just do 2 at a time) in case of a Humpty Dumpty incident, but that has never happened.
Wait, like in the shell? How’s that work compared to hard boil?
Oh, I thought that is what you meant, cook them in the shell in a sheetpan. I hard “boil” eggs in oven, much easier IMO and less mess than boiling in water and it comes out the same. With my oven i set the temp to 325 and put eggs right in (i.e. no pre-heat) then cook 20 minutes and pull them out. At this point they are under cooked but I let them sit for another 10 minutes at least at room temp until cool enough to touch. I like this better than the rapid cool method with cold water to stop the cooking. Comes out perfect for my taste. I think the downside to this method is it doesn’t peel as easy maybe and I usually lose a bit of egg in the peeling process. So you crack the eggs on a sheet pan then cook on stove top?
The rapid cooling with water actually shocks the egg shell and protein, making them separate, you can probably cook it for 2 or 3 extra min, then dunk them in ice water to get the perfect peal.
For mine, you mix and season the eggs in a bowl, butter the sheet pan, pour the eggs into it and bake at 300 for about 10min. Add cheese as soon as it comes out. You get a flat sheet of scrambled egg that you then cut into squares to make patties.