by Justin Segelstrom
Ingredients:
- 12 large eggs
- ¾ cup milk (whole or 2%)
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- 2 whole stalks green onion, chopped
Instructions:
- Preheat your oven to 350°F (175°C).
- Add the milk, sour cream, Dijon mustard, eggs, salt, and chopped green onions to a blender. Blend until the mixture is smooth and thoroughly combined.
- Grease a 13x18-inch ridged sheet pan with avocado oil spray (or your preferred oil). Line the pan with a piece of parchment paper that's slightly larger than the pan, and then grease the parchment paper as well to prevent sticking.
- Pour the egg mixture into the prepared sheet pan, spreading it evenly. Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your desired doneness.
- Once baked, cut into squares and serve!
This recipe is great for feeding a crowd or prepping breakfast for the week!