Sheet Pan Eggs

Name: Sheet Pan Eggs
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 12 servings
Ingredients: Olive oil, for the pan; 12 large eggs; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 12 servings

Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 12 servings

Ingredients

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Olive oil, for the pan

12 large eggs

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.