For a large gathering, these baked scrambled eggs are easy to prepare and are light and fluffy. For our Christmas brunch, I normally prepare two pans, and I seldom have a lot of leftovers!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch dish |
Ingredients
- ½ cup butter or margarine, melted
- 24 eggs
- 2 ¼ teaspoons salt
- 2 ½ cups milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9×13-inch glass baking dish.
- Whisk together eggs and salt in a large bowl until well-blended. Gradually whisk in milk. Pour egg mixture into the buttered dish.
- Bake uncovered in the preheated oven for 10 minutes. Stir egg mixture and continue to bake until eggs are set, 10 to 15 minutes more.
Reviews
Much better than microwave and easier than pan. I used 1/2 a bread pan lined with foil for easy clean up. Was delicious.
This recipe was terrible! Way too salty and took almost 40 minutes to cook in a 350 oven. In the garbage!
Just brought these to an Easter potluck at work and they were annihilated! Came out very light and fluffy. I followed the recommendations of others and cooked the eggs in two separate batches. I also used alot less salt since others complained about them being too salty. Didn’t have any milk so had to sub fat free half and half. Seemed to work just fine. Keeping this recipe handy for the next breakfast potluck!
My deep thanks for this recipe. I have an issue with egg white and can digest it only after baking it for 35 minutes or longer, so I hadn’t eaten “normal” scrambled eggs for more than two decades. This is so close to the original that I have no words to describe my happiness! I just added some sauteed baby onions, and that was it. The timing was perfect, even too perfect, so I reduced the temperature to 330 F to prolong the baking process and make it 35 minutes. One of the best simple recipes ever!
I’ve made this for many Easter brunches. So easy to make. All my guests love this recipe. Eggs are so fluffy.
Some of the best eggs I’ve ever had. Absolutely delicious.
I am a one-person household and I half the recipe and eat it over the next couple of days! I eat it plain, I eat it with grilled veggies on top, I eat it between an english muffin with ham or sausage and cheese – all heated in the microwave in a bowl. When it gets a little dry, I add some milk and rescamble a bit. Not as great as the 1st time – but it’s fast and good
I cut the recipe in half and baked in a 9” square baking dish. These were wonderful…kind of like a very light custard texture as I did not stir them befire serving. This gave me time to fix bacon, toast, etc.
Excellent, very easy. I did it for two eggs but used a tablespoon of mayonnaise. They were fluffy and very tasty.
I did the full recipe, but added sausage to the eggs after about 10 mins and it turned out great! My kids and hubby loved them and it was nice that I didn’t have to stand there to scramble them. They were moist and fluffy not dried out like I was thinking.
I have made this twice, both times halving the recipe. I used less milk, about 3/4-1 cup for the half recipe. I put the butter in the pan and put it in the oven while it preheats. When the ovens ready I take out the pan, add eggs. Stir with rubber spatula at the 10 minute mark, add some cheese, back in the oven for 5 minutes. Turn off oven and let sit another 5 minutes in the oven. If you do a full 24 eggs you may need that extra time but a half recipe cooks faster. Great way to make big batch of eggs.
Once I figured out what oven rack to use these cooked up beautifully. But with the amount of salt used in the recipe these were way too salty. When I make these again I will definitely halve the amount of salt.
I made this yesterday for Mother’s Day and it was a huge hit. My husband was skeptical it would work but they were delicious. I used heavy cream instead of milk as that is what I had on hand. The eggs took 40 minutes to set up in the oven for me. Just keep baking until they set. Everyone raved about them. Especially my husband.
I made these for Easter and I’m going to make them for Mother’s Day tomorrow. I had never scrambled eggs in the oven before so I was a little skeptical, but they came out great and everybody loved them. My new favorite way to make scrambled eggs.
There’s no way in hale these cook at the time listed. After 40 minutes mine were still soup…and my oven runs hot. I had to finish them on the stovetop or else my guests would have eaten them for dinner! They were quite delicious, however, pleasing even my picky granddaughter.
We really liked these! They tasted great and looked nice. We followed the directions. We made them for a very large group of 300 people as part of our Christmas breakfast buffet. We served them up as they were out of the pan, and offered small tortillas, cheese, and salsas on the side. One word of warning for anyone who may make these for a special occasion, they may take a lot longer to cook than the recipe states. We had multiple volunteers using various ovens baking the 28 – 11 3/4×9 3/8 tin pans. Many reported that it took 45+ minutes to cook. We assumed that it was because we assembled the ingredients and refrigerated them overnight prior to baking the next morning. It all turned out well in the end. But it was a little stressful as the texts started coming in saying that they weren’t setting up in time.
Easy, basic and tasty. I adjusted the milk down a little as I was using medium eggs.
This is a delicious and easy recipe. Everyone at my brunch raved about it. Next time I will add some sautéed mushrooms, onion and green pepper and cheese. Super yummy!
I made this for a St. Jude Breakfast Fundraiser event. It was easy & the eggs were fluffy & tasted great! I kept them in a crock pot to stay warm – worked great!
works like a charm for fluffy party sized eggs!
Other than backing off on the salt, DO NOT mess with proportions or it will not work. Speaking from experience! When you follow the recipe, it will be perfect every time. This is our go-to egg recipe!