This low-fat, low-calorie soup is scrumptious and wonderfully filling. At least once a week, I eat this! Though I’m not sure how it tastes cold. Never be scared to change the ratios of different foods on your own!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch dish |
Ingredients
- ⅓ cup butter, melted
- 24 eggs
- 1 ½ cups shredded sharp Cheddar cheese
- 2 ¼ teaspoons seasoned salt
- 2 teaspoons hot pepper sauce (such as Tabasco)
- 2 teaspoons mustard powder
- 2 cups milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9×13-inch baking dish. Tilt the dish to coat the bottom with butter.
- Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
- Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.
Reviews
I only made 1/4 of the recipe and added some mushrooms. Served with some grilled kielbasa. Interesting concept to scramble in the oven!
I omitted the hot sauce and used mild cheddar in place of the sharp for sensitive palates. Also, reduced servings by half and maintained the cooking time by using a smaller baking dish. This will now be my go to recipe for eggs for a crowd.
I halved the recipe and just used salt for seasoning. It was enough for 5 people.
I scaled it down to 6 servings and used an 8×8 dish and subbed ground cayenne for Tabasco but otherwise followed the recipe. I will NEVER make my family scrambled eggs on the stove again. This is like a magical unicorn recipe that WORKS and I’m so EGGsited about it! When I told DH I had baked them in the oven he didn’t even believe me! Bonus: I baked a pan of bacon in the same oven during the last 15 minutes.
Didn’t have hot sauce so just added extra pepper. It was great!
I added a carton of egg whites, a slab of chopped bacon, and used heavy cream instead of milk. My son brought it to a morning potluck of 35 football players and it was a big hit! Perfect recipe to feed a large party!
Easy and delicious!
I reduced the recipe to 4 servings to make my son and made it as written. He really liked them and ate all 4 servings. He gave it 5 stars.
Very good! Very easy! I did cut the recipe in half since there was only 3 of us. I also added bacon and a little more cheese to finish off what little I had left. I would definitely make this again.
The only changes I made were to make a smaller batch. Both my husband and I enjoyed it and plan on putting it on the dinner rotation…who doesn’t love breakfast for dinner? ***Note*** Since making this initially, I want to mention I now add finely chopped green onions to the egg bake before putting it in the oven. 15 minutes then stir, then another 15 to 19 minutes more. Fabulous.
I felt like breakfast for dinner tonight. I scaled the recipe down to use only 6 eggs. For this amount 20 minutes of baking,stirring halfway through it, was plenty. We loved it. I will be making again, with addition of some veggies and herbs.
For sure this is a recipe for a big crowd, or as someone said, when the stove top is too busy. For 2, 4, or even 6 people, it’s really not worth the trouble compared to pan-cooked scramblers. The flavours clearly are not any better, and it is more difficult to judge “just the right moment” when the texture is perfect — its’ a nuisance to keep opening the oven door to check. I have done them 2ce, and both times could not keep from over-cooking them.
This was very good, but mine took an hour to cook.
Halved the recipe. Went exactly as the recipe was written the 1st time. Added mushrooms, chopped onion, bell pepper, and crumbled bacon the second time. Excellent either way.
Made it for a Sunday brunch. Everybody liked it. I used chipotle mustard.
This was a easy, say recipe that was wonderful! I halved the recipe, as I only had a dozen eggs and it was only to feed four people. The recipe is for a lot of people and is my only criticism. Having it is best way to go.
I will definitely make it again. As others have said, it lends itself nicely to add any ingredients you would like.
it turned out great, I have it in the fridge to take camping. will cut into servings and warm up in micro. We try to get away from all the carbs, so this is wonderful, tasted great!
Very easy, baked eggs cook up fluffy and delicious and let me get other things done while they’re cooking. Lots of room for add-ins to your taste. Many boooos to the person who rated this low without even bothering to make it.
It’s a good recipe. The more you stir, the creamier the eggs turn out.
We used the recipe as our base. A few less eggs (we were short), but adjusted the mile ratio. We added a little bacon. We will modify again because it was simple and delicious! It’s a new family favorite when we have breakfast for dinner.