Oven Scrambled Eggs Recipe

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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

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  • 100 Servings
  • Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups butter, melted
  • 100 eggs, beaten
  • 3 tablespoons salt
  • 2-1/2 quarts milk

Directions

  • Divide butter among four 13-in. x 9-in. baking dishes. Combine eggs and salt; mix well. Gradually stir in milk. Pour evenly into baking dishes.
  • Bake, uncovered, at 350° for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately. Yield: 100 servings.

Nutrition 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.

Oven Scrambled Eggs published in Taste of Home February/March 1996, p54

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