First, you'll want to preheat your oven to 350°F (175°C). This gives your eggs a perfect chance to set while you prepare the rest of the ingredients.

Grab a large, rimmed baking sheet and either grease it with cooking spray or brush it lightly with avocado oil. This will help prevent sticking and ensure easy serving later on.

In a skillet over medium heat, add a splash of oil. Toss in the sliced mushrooms and red bell peppers. Sauté for about 5-7 minutes or until they are tender. Add the minced garlic in the last minute of cooking to avoid burning. Let this fragrant mix cool slightly.

In a large mixing bowl, crack the 18 eggs into a large bowl. Add 1/3 cup of milk, and season with a good pinch of salt and black pepper. Whisk until the mixture is well combined—bubbles on the surface denote that air has been beaten in for a fluffier texture.

Once the sautéed veggies have cooled down slightly, fold them into the egg mixture along with 1 cup of shredded cheddar. Don't forget to sprinkle in that pinch of smoked paprika! This step transforms every bite.

Pour the entire egg mixture onto your prepared baking sheet, spreading it evenly. Place it in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set. You want them to be lightly golden on top.

Remove the baking sheet from the oven and let the sheet pan eggs cool for a couple of minutes. Slice them into squares and serve warm. Don’t forget to garnish with the freshly chopped parsley! The bread and mashed avocado on the side create a beautiful brunch spread.