📝 Instructions
= Recipe
1. Preheat oven to 350°F. Grease a 9x13 baking dish with unsalted butter (room temperature) and line with parchment, leaving an overhang on the long sides. Grease the parchment.
2. Spread 2 medium red onions (thinly sliced) on a rimmed baking sheet, drizzle with 2 tbsp extra-virgin olive oil, sprinkle with 0.5 tsp Diamond Crystal kosher salt, and toss to coat.
3. In a small bowl, whisk together 12 large eggs, 1 jalapeño (finely chopped), 0.5 cup heavy cream, and the remaining 1.5 tsp kosher salt. Season with freshly ground pepper. Pour into the prepared baking dish.
4. Place the egg dish on the upper rack and the onion sheet on the lower rack. Bake until eggs are puffed around the edges and mostly set, 20-25 minutes. Remove eggs and cool. Move onions to the upper rack and continue baking until softened and lightly browned, 10-15 minutes more. Cool.
5. Preheat broiler. Butter the cut sides of 8-12 English muffins (split) and broil until golden, 3 minutes. Cool.
6. Mix 0.5 cup mayonnaise with 2 tbsp Calabrian chile paste or sriracha and set aside.
7. Remove egg sheet from pan, cut into 8–12 pieces matching the muffin size. Stack an egg piece, 1 slice American cheese or cheddar, and some caramelized onions on the bottom half of each muffin. Close sandwiches and wrap individually in parchment.
8. To serve: bake at 375°F 9-12 minutes until heated through and cheese is melted. Spread chile mayo on the top half just before serving. To make ahead: freeze wrapped, then bake from frozen at 375°F for 10-15 minutes.
