We love the idea of breakfast sandwiches for a crowd, but short-order cooks we are not, nor are we interested in becoming. Instead, we figured out a genius way (if we do say so ourselves) to cook two dozen eggs all at once. We whipped them up in a blender so they were nice and evenly emulsified then poured them into a parchment-lined rimmed baking sheet. Fifteen minutes later, we topped them with cheese, cut them into squares, and slapped them on a toasted bun. Assembly is fast and easy work for you and a friend, but if you want to keep this casual, you could put the baking sheet out and let folks assemble their own.
24 large eggs
Kosher salt, freshly ground black pepper
12 slices American or Cheddar cheese
12 Kaiser rolls or Brioche Buns, split and toasted
2 pounds bacon, cooked until crisp
Hot sauce or ketchup, for serving
How to Make It
Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with non-stick spray, line with parchment, and spray again. Place eggs in a blender and process until evenly combined; season with salt and pepper.
Pour eggs into prepared baking sheet and carefully transfer to oven. Bake until barely set in the middle, 10 to 12 minutes. Remove eggs from oven and top with cheese.
Heat broiler to high and return eggs to oven. Broil until cheese is just melted, about 1 minute.
Cut eggs into 12 squares. Lightly butter rolls or buns and build sandwiches with egg squares, bacon, and hot sauce or ketchup.
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