Fluffy Egg Patties
Fluffy Egg Patties
Ingredients
- 12 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- as needed butter, for greasing
For Serving (Optional)
- 4 English muffins, toasted
- 4 sausage patties, cooked
- 1 cup arugula
- as needed mayonnaise
- as needed sriracha
- 4 tortillas
- 1 avocado, sliced
- 4 hash browns, cooked
- 4 strips bacon, cooked
Instructions
- 1
Preheat your oven to 300°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 300
- 2
In a large bowl, crack all 12 eggs. Add the milk and salt.
⏱️ 2 min
- 3
Using an immersion blender, blend the egg mixture until it is frothy and well combined, about 1-2 minutes. Alternatively, whisk vigorously by hand for 3-4 minutes until frothy.
⏱️ 3 min
- 4
Stir in the heavy cream.
⏱️ 1 min
- 5
Place a fine-mesh sieve over another clean large bowl. Pour the entire egg mixture through the sieve, pressing any solids with a spoon to ensure all liquid passes through. This step helps remove air bubbles and creates a smoother texture.
⏱️ 3 min
- 6
Pour the strained egg mixture into the prepared 9x13 inch baking dish.
⏱️ 1 min
- 7
Place the baking dish containing the egg mixture into a larger baking dish. Carefully fill the larger dish with hot water, reaching about halfway up the sides of the egg mixture dish. This creates a water bath, which helps the eggs cook gently and evenly.
⏱️ 3 min
- 8
Loosely cover the baking dish containing the egg mixture with aluminum foil. Carefully transfer the setup to the preheated oven.
⏱️ 1 min
- 9
Bake for 40-50 minutes, or until the egg mixture is set and firm to the touch in the center. The exact time may vary depending on your oven.
⏱️ 45 min•🌡️ 300
- 10
Once baked, remove the baking dish from the water bath and allow the egg sheet to cool completely on a wire rack. This passive cooling can take 45-60 minutes.
⏱️ 60 min
- 11
Once cooled, carefully invert the egg sheet onto a cutting board. Slice the large egg sheet into 9 square-shaped patties (3 rows by 3 rows).
⏱️ 5 min
- 12
To store, stack the egg patties in an airtight container, placing a piece of parchment paper between each patty to prevent sticking. Seal the container. Store in the refrigerator for up to 5 days or freeze for up to 1 month.
⏱️ 1 min
- 13
To use, warm an egg patty in the microwave for 30-60 seconds, or until heated through. For a breakfast sandwich, place on a toasted English muffin with desired toppings like mayonnaise, a cooked sausage patty, and arugula. For a breakfast burrito, place on a tortilla with sauce, sliced avocado, a hash brown, and cooked bacon, then roll up.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Egg Patties
- 12 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- as needed butter, for greasing
For Serving (Optional)
- 4 English muffins, toasted
- 4 sausage patties, cooked
- 1 cup arugula
- as needed mayonnaise
- as needed sriracha
- 4 tortillas
- 1 avocado, sliced
- 4 hash browns, cooked
- 4 strips bacon, cooked
Instructions
- 1
Preheat your oven to 300°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 300 - 2
In a large bowl, crack all 12 eggs. Add the milk and salt.
⏱️ 2 min - 3
Using an immersion blender, blend the egg mixture until it is frothy and well combined, about 1-2 minutes. Alternatively, whisk vigorously by hand for 3-4 minutes until frothy.
⏱️ 3 min - 4
Stir in the heavy cream.
⏱️ 1 min - 5
Place a fine-mesh sieve over another clean large bowl. Pour the entire egg mixture through the sieve, pressing any solids with a spoon to ensure all liquid passes through. This step helps remove air bubbles and creates a smoother texture.
⏱️ 3 min - 6
Pour the strained egg mixture into the prepared 9x13 inch baking dish.
⏱️ 1 min - 7
Place the baking dish containing the egg mixture into a larger baking dish. Carefully fill the larger dish with hot water, reaching about halfway up the sides of the egg mixture dish. This creates a water bath, which helps the eggs cook gently and evenly.
⏱️ 3 min - 8
Loosely cover the baking dish containing the egg mixture with aluminum foil. Carefully transfer the setup to the preheated oven.
⏱️ 1 min - 9
Bake for 40-50 minutes, or until the egg mixture is set and firm to the touch in the center. The exact time may vary depending on your oven.
⏱️ 45 min•🌡️ 300 - 10
Once baked, remove the baking dish from the water bath and allow the egg sheet to cool completely on a wire rack. This passive cooling can take 45-60 minutes.
⏱️ 60 min - 11
Once cooled, carefully invert the egg sheet onto a cutting board. Slice the large egg sheet into 9 square-shaped patties (3 rows by 3 rows).
⏱️ 5 min - 12
To store, stack the egg patties in an airtight container, placing a piece of parchment paper between each patty to prevent sticking. Seal the container. Store in the refrigerator for up to 5 days or freeze for up to 1 month.
⏱️ 1 min - 13
To use, warm an egg patty in the microwave for 30-60 seconds, or until heated through. For a breakfast sandwich, place on a toasted English muffin with desired toppings like mayonnaise, a cooked sausage patty, and arugula. For a breakfast burrito, place on a tortilla with sauce, sliced avocado, a hash brown, and cooked bacon, then roll up.
⏱️ 2 min