Allow me to introduce you to the latest breakfast hack that's going to make your life easier: baking tray eggs. When I first saw these rectangular eggs popping up on Pinterest, I was immediately intrigued; they're like muffin-tin eggs 2.0.
A little sceptical of how the eggs would taste (and how messy the process would be), I hesitantly set out to try the trend for myself. And after testing out the foolproof process, I can attest to its brilliance. Like a combination between scrambled eggs and a frittata, this "sheet" of eggs can be cut up into squares to meal prep breakfast for the week or to assemble breakfast sandwiches for a crowd. If you're already feeling on board with this unusual cooking method, read on for a breakdown of how to re-create it.
First, preheat your oven to 150°C. Find a baking tray or cake tray with raised sides (American call this a "sheet pan"). A full dozen eggs fit perfectly into one that's around 45 by 30 cm. Whisk a dozen eggs with about a teaspoon of salt and a half teaspoon of pepper until smooth and frothy. Using a paper towel or napkin, make sure to grease the tray all over so the eggs don't have a chance to stick. I used ghee, as it's best for high-heat cooking, but you could also use standard cooking spray.
Pour the eggs into the tray, allowing them to spread evenly. I love the combination of eggs and goat cheese, so I topped mine with 100 grams of cheese, dolloping it all over. You could opt for plain eggs or mix in a number of additions like chopped spinach, bell peppers, feta cheese, cooked bacon, cheddar, or chives. Bake the eggs for 15 minutes or until set; you want them to be fully cooked with no runny spots remaining.
Top the eggs with fresh parsley or chives for colour and fresh flavour, if desired. From here, you can divvy up the eggs into squares to serve immediately or to store in the fridge for up to a week.