You just need two ingredients to feed a crowd.
Simply Recipes / Ali Redmond
I am a self-professed egg lover.
These eggs arequiche-likein texture but firm enough to sandwich into an English muffin with bacon and cheese.
Simply Recipes / Ali Redmond
Easy-Peasy Oven Eggs
I think of Ina Garten saying, How easy was that?!
with her signature grin whenever I whip up these eggs for Saturday breakfast.
Bake for about half an hour until the eggs are firm.
Simply Recipes / Ali Redmond
Slice, serve, and youre done.
Gotta love a hands-off recipe!
This makes the eggs richer and silkier, more like a quiche.
Simply Recipes / Ali Redmond
Grease or spray a 9x13-inch pan.
Whisk together the eggs, milk, and salt.
Mix just until the mixture is smooth, and the color is uniform.
Pour the eggs into the pan and transfer to the oven.
Bake for 25 to 30 minutes, rotating the pan partway through cooking.
The eggs are done when a butter knife inserted into the middle comes away clean.
The eggs may puff up during baking; this will settle as they cool.
Cool briefly, then slice into 6 to 8 squares.
Cool leftovers completely and refrigerate in a sealed container for up to 5 days.
Re-heat in the microwave for 30 seconds or so.
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