A super simple drop-dead easy way to get eggs on the table! Best of all, they taste great!
Place a rimmed baking sheet approximately 11 x 17″ in oven on the second rack from the top. Turn oven on to 300°F.
Meanwhile, crack 12 eggs in a blender, add two to three tablespoons cream and salt and pepper to taste. Cover and pulse until well blended.
When the oven is preheated, working quickly, remove the sheet pan and spray generously with cooking spray. Sprinkle with ham, if using. Pour blended eggs over (pulse again in the blender if they have separated). Sprinkle cheese evenly over the top.
Replace sheet pan on the same oven rack. Bake for about 15 minutes, rotating once, very carefully, at about 10 minutes in. Bake, until edges have pulled slightly away from the pan and top is set & is still a little moist, but not wet. Eggs will firm up just a little as they cool a bit but won’t continue to cook very much with residual heat.
Serve hot or cut into squares for breakfast sandwiches.
Different ovens and pan sizes will affect the timing of the eggs. Watch carefully.