Oven Scrambled Eggs Recipe
- 2 cups butter, melted
- 100 eggs, beaten
- 3 tablespoons salt
- 2-1/2 quarts milk
- 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.
Reviews for Oven Scrambled Eggs(2)
Sort By :
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.
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Breakfast Egg Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >