Egg Patties – Meal Prep
These egg patties come out super soft and fluffy with the best texture every time. They’re perfect for meal prep and slice neatly for easy breakfast sandwiches. You’ll want to keep a batch of these in your fridge at all times.
Servings patties
Ingredients
- 10 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 300°F and lightly grease an 8x8 or 9x9 baking pan.
- In a bowl, whisk together the eggs, milk, and salt until fully combined and smooth, or use an immersion blender for an extra smooth mixture.
- Then add in the heavy cream and whisk by hand.
- Optional: strain the mixture through a fine mesh sieve to remove bubbles and ensure a super silky texture.
- Let the mixture sit for about 10 minutes to allow any remaining bubbles to rise to the surface.
- Pour the mixture into the prepared baking pan and gently tap or bang the pan on the counter to release any large air bubbles.
- Place the filled pan inside a larger 9x13 baking dish and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller pan.
- Lightly tent the pan with a piece of foil and transfer to the oven.
- Bake for about 25 minutes, or until the eggs are set and the center feels firm, not jiggly.
- Remove from the water bath and let cool slightly, then carefully flip the eggs over onto a cutting board.
- Slice into 9 even patties.
- Stack the egg patties with parchment paper squares in between each layer and store in an airtight container in the fridge.
Notes
Q: Why use a water bath?
A: It gently cooks the eggs and prevents them from becoming rubbery, giving you that soft, custardy texture. Q: Do I have to strain the eggs?
A: No, it’s optional, but it gives you a smoother, more uniform texture and removes bubbles. Q: Why tent with foil?
A: It prevents the top from browning and keeps the eggs soft and evenly cooked. Q: How do I know they’re done?
A: Visual cues are best since every oven is different. The center should look set and feel firm when you press lightly, with no jiggle. Q: Can I add fillings?
A: Yes! You can mix in cooked veggies, cheese, or cooked beef/turkey bacon or sausage. Q: How long do they last?
A: They keep well in the fridge for up to 4 days and reheat easily.
A: It gently cooks the eggs and prevents them from becoming rubbery, giving you that soft, custardy texture. Q: Do I have to strain the eggs?
A: No, it’s optional, but it gives you a smoother, more uniform texture and removes bubbles. Q: Why tent with foil?
A: It prevents the top from browning and keeps the eggs soft and evenly cooked. Q: How do I know they’re done?
A: Visual cues are best since every oven is different. The center should look set and feel firm when you press lightly, with no jiggle. Q: Can I add fillings?
A: Yes! You can mix in cooked veggies, cheese, or cooked beef/turkey bacon or sausage. Q: How long do they last?
A: They keep well in the fridge for up to 4 days and reheat easily.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!