Obsessed with this! Never making eggs any other way!

– 12 fresh eggs, from your own coop or a neighbor’s if you can manage
– Salt and pepper, for seasoning
– 2 tablespoons of milk, for a touch of fluffiness
– 1 tablespoon unsalted butter, or a dollop of bacon grease, for greasing the pan
– Optional: shredded cheese, diced ham, sliced onions, peppers, or whatever fixings your heart desires
Directions
1. Preheat your oven to 350 degrees Fahrenheit and let that warmth spread through your kitchen.
2. Take your chosen fat (butter or bacon grease), and spread it generously across the bottom of a rimmed baking sheet, to make sure nothing sticks.
3. In a large bowl, whisk together the eggs and milk until they’re as unified as a Sunday choir. Season with a dash of salt and pepper.
4. Pour the egg mixture gently onto your greased sheet pan. If you’ve got any add-ins, sprinkle them evenly on top, just like how autumn leaves blanket a yard.
5. Place the pan in the oven and bake for about 15 to 18 minutes, or until the eggs are set firm and your kitchen smells like morning at its best.
6. Slide those golden eggs onto a cutting board and cut them into squares, like patchwork quilt pieces.
Variations & Tips
– For folks who prefer a kick, try adding diced jalapeños and a sprinkle of cumin. It’ll warm you up faster than a sunbeam through the kitchen window.
– If the garden’s been generous, fold in some spinach or zucchini for a touch of summer’s bounty.
– As for storing, these egg squares keep nicely in the fridge. Just wrap them up and reheat in the oven or on the skillet when ready to enjoy.
– And remember, always use what you have. There’s beauty in the simplicity and resourcefulness of country cooking, so let your pantry guide you