I have baked eggs in the oven on a sheet pan previously, but I wanted to make scrambled eggs for easier breakfast sandwiches. I also wanted them in the freezer for a quick breakfast, or if we had company (aka kids).
I did some research on time, temperature, size of pan, etc.
I decided to go with 18 eggs, a 12 x 17 inch sheet pan (jelly roll pan), and parchment paper.
Tip: Spray oil onto the pan, line with parchment paper, and spray again. You will want 15 inch wide parchment paper, or your eggs may go under the parchment in the sides or corners. I used my 12 inch paper and it went under one corner just a bit.
Preheat Oven to 350°F, bake 15-17 minutes or until eggs are no longer jiggly in the center. It does take a much steady hand to put this in the oven without spilling it. I may use a smaller pan and 12 eggs next time.
I can cut 12 servings this way and freeze them for future sandwiches, or make the entire sandwich, wrap in plastic wrap, then foil, and then into a freezer bag (or airtight container). I have not tried this yet with freezer paper, but if you do, let me know if that works as well. It will last up to 3 months in the freezer, according to my research.
It was an all morning breakfast freezer re-stock, but half was for this week and half went into the freezer, minus the bacon. I made 2 lbs. of homemade sage (using dehydrated sage from the herb garden) turkey sausage patties and 1/2 lb. of bacon.