The idea of making breakfast sandwiches for a crowd shook up my long-standing belief that frittata was the best party-time egg dish. The wake up call came after one of those endless internet black holes where you wonder what your search term—I landed on this recipe on a website called Shaken Together. When I made it, I lowered the temperature so the eggs retain the softness you like in a scramble but never attain in the oven, added stuff to make it a little heartier (you could add anything you like in a frittata in a 2 to 3 ratio with the eggs), and ended up eating the little squares—with and without toast—for quick breakfasts and sliced on salads.
Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)
- 12 eggs
- Salt and freshly ground pepper
- A little cream or milk
- 1 cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
- 6 rolls or 12 pieces of toast, for serving (optional)
- Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F.
- Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined.
- Add the other stuff—except cheese—and gently fold until mixed.
- Pour the mixture into the prepared pan.
- Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes.
- Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.