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Oven Scrambled Eggs


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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • mwaxham
    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.

  • wiscook
    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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