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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:100 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 100 servings

Ingredients

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

Nutritional Facts

1 each: 122 calories, 9g fat (4g saturated fat), 226mg cholesterol, 324mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 7g protein.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately. Yield: 100 servings.
Originally published as Oven Scrambled Eggs in Taste of Home February/March 1996, p54


Reviews for Oven Scrambled Eggs

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MY REVIEW
mwaxham User ID: 520647 6722
Reviewed Jan. 22, 2011

"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."

MY REVIEW
wiscook User ID: 1143528 10227
Reviewed Dec. 20, 2009

"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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