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I cook for a youth camp during the summer, so I've grown accustomed to preparing large quantities of food. This fluffy recipe was originally handed down to me by a previous cook. I made a few alterations and came up with this easy-to-make version.—Terry Bringhurst, Berlin, New Jersey
Nutritional Facts 1 serving (1 each) equals 122 calories, 9 g fat (4 g saturated fat), 226 mg cholesterol, 324 mg sodium, 2 g carbohydrate, 0 fiber, 7 g protein.
Originally published as Oven Scrambled Eggs in Taste of Home February/March 1996, p54
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Reviewed on Jan. 22, 2011 by mwaxham
I made this using 25 eggs for a group (just used 1/4 of everything) and it turned out great. Made it in one 9 x13" pan. It started to pop over the side so I put a cookie sheet under it. The good thing about this recipe is that it can hold of few minutes, unlike eggs on the stove top. I took it out of the oven and put a foil tent on the top while I finished the rest of the breakfast. Eggs stayed moist and fluffy.
Reviewed on Dec. 20, 2009 by wiscook
worked very well, except serving size is for kids, not adults, so double what you want to make. Also my oven rack was a little sticky and some slopped out on first stir. But very easy when you have other stuff on the stovetop. I used my second oven for this.
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