Oven Scrambled Eggs For A Crowd

With a large family, it can be hard to make scrambled eggs with the right consistancy. So today, was one of my sons 12th birthday and we went for it.... Wow this was great!!! We added dehydrated onions, ham and cheese to ours and made 1/4 recipe.... perfect eggs!!!

This recipe is wonderful and easy! I made it for my daughter's class (for a "buffet" party). Used 4 dozen eggs and cut everything else in half. Didn't have 4 baking dishes, so instead I used one very large roasting pan (14x18). Took a bit longer, maybe 10 minutes total; I then transferred to a preheated crockpot sprayed with PAM for transport. (Be careful not to overcook. I transferred it to the crockport just before transport -- looked great, hot upon arrival) Thanks so much for this recipe!

Pan fried eggs, move over! These were such a great change from our normal scrambled eggs. Even my picky, PICKY eater said,"These are really good," and had seconds. We adjusted the recipe to serve 10 (using 10 eggs) and it fed 6 people with only one serving left over (my breakfast tomorrow!) Thank you!

These were very good. I scaled the recipe way down using 9 eggs, 3/4 cup milk and 2 Tablespoons of butter. They were fluffy and good. I'll probably use a little less milk next time for this amount of eggs. I baked mine at 375 for 25 min. total baking time. Thanks for an easy recipe!

These worked out great for me! And there were no leftovers! I quartered the recipe, using 1 dz large eggs and 1 dz extra large eggs, 2 cups skim milk, 1/2 cup whipping cream I needed to use up, 3/4 T salt, and a half cup butter. I used a half sterno pan, so while it was 3 qts like a 9x13, it has smaller dimensions but is deeper. I cooked it for 20 minutes at 350, and another 10 minutes at 375 because I was in a hurry. I did stir at the first ten minute mark, but it didn't really need it yet.