Preheat the oven to 375 F degrees. Grease a 12x18 rimmed baking sheet with olive oil or spray with nonstick cooking spray (including up the sides.)
Crack all 18 eggs into a large mixing bowl. Whisk in heavy cream and salt and pepper (to taste.) Whisk it all together until fully combined (note: this is fastest with an electric hand mixer.)
Pour the egg mixture onto the prepared baking sheet.
Next, evenly sprinkle on the cubed ham, bacon, diced green onions and shredded cheese.
Carefully move the filled baking sheet to the oven (on the middle rack) and bake for 10 minutes then rotate the baking sheet and bake for another 5 to 10 minutes more, until the eggs are set.
Cut into 12 pieces for large portions or 16 pieces for smaller pieces.
Serve warm! We like to serve these on biscuits. Whether you use store bought refrigerated biscuits or homemade biscuits, it makes the perfect egg breakfast sandwich!
Notes
This makes 12-16 servings depending on how big you cut the squares.
You can add other vegetables or breakfast meats to make it more like an omelet if desired.
This is the perfect meal prepping meal, so don't be afraid of the serving size and saving some for later in the fridge or freezer.
You can use olive oil to grease the pan, or parchment paper, or both.
Be sure you have a nice rim on the baking tray to prevent them from spilling over.