Step 1

Preheat oven to 350 F. Crack eggs directly into a blender or bowl (crack eggs into a bowl if you are using an immersion blender. Otherwise do this in the blender). Add the egg whites, milk, coconut oil, and season with salt, pepper, and caraway seeds. Blend for 10-20 seconds, avoiding over blending, until all ingredients are emulsified as one.

Step 2

Liberally spray the bottom of the sheet pan with spray oil. Add parchment paper or foil on top, covering the entire length and width of the pan, and spray liberally a second time.

Step 3

Slice the sausage links into half-moons and keep aside in a bowl until needed. Pour the egg mix into the pan carefully. Add sliced sausages by spreading around the pan as evenly as possible. Transfer pan carefully into the middle rack oven and bake for 30 minutes. Set a timer and rotate halfway through.

Step 4

After 30 minutes, test the eggs by sticking a fork, toothpick, or cake tester in the middle of the pan and removing it. If eggs are fully set and none stick to your poking-tool of choice, the sheet pan eggs are done. Otherwise, add 2-4 minutes at a time. Remove from oven and cool on the side (set the pan on top of oven mitts or cooling racks to avoid cracking/burning the surface of your countertop).

Step 5

Portion into 8-6.5 oz/188g squares and transfer to a container. You may need a spatula to get the squares off the sheet pan.