Whisk eggs, milk, spices. Gently pour on sheet pan.
Place in oven at 375F for 10-12 minutes. Remove or gently pull the out the oven rack, stir eggs on the sheet pan with wooden spatula, then slide back in oven.
Place sheet pan back in oven for about 8 – 10 minutes or until eggs are scrambled to your liking.
Remove from oven stir again.
Serve hot with toppings, like peppers and cilantro or store in airtight container for later.
Alternatively, you can bake the eggs for 15-17 minutes without scrambling and then slice into baked eggs squares.
Optional toppings – cheese, avocado, salsa, etc.
View the original recipe HERE