Say hello to the easiest way to make fried eggs for a crowd. In fact, this sheet pan technique for frying eggs might just be the best thing to happen to breakfast since oven baked bacon.
A version of this article originally appeared on MyRecipes.com
Sheet Pan Fried Eggs
10 large eggs
1/4 teaspoon salt and pepper
Preheat the sheet pan in the oven:
Arrange a rack in the middle of oven and place a rimmed baking sheet on the middle rack. Preheat oven to 425°F, letting the sheet pan preheat in the oven for 15 minutes.
Prepare the eggs and oil the sheet pan:
Meanwhile, crack the eggs in a liquid measuring cup. Once the sheet pan is preheated, remove it from the oven. Working quickly, drizzle olive oil onto the hot sheet pan, coating it generously to prevent sticking.
Bake and serve:
Pour the eggs, 1 at a time, beside each other onto the sheet pan (careful not to crack yolks).
Return the sheet pan to the oven and bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness. Sprinkle with salt and pepper, and serve.
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|Nutrition Facts (per serving)|
|Servings: 5 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|