Recipe by Erin
"These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!"
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butter or margarine, melted
2 1/4 teaspoons
2 1/2 cups
Great recipe!!! My husband caught me putting the eggs in the oven, made a funny face and said "What Are You Doing?!!!" He wasn't very happy that I was "wasting" our eggs trying this. He LOVED them!!!! He ate most of the eggs himself. I did modify the recipe slightly buy sautéing some onions and garlic and tossing them in with the batter, and adding cheese when almost done. Will definitely make over and over again!
I didn't care for these at all. It was probably (seeing as everyone gave these eggs such a high rating) something I did.
I think it was because I had to bake them for so long since I used a very tall dish to cook them in.
I also used water instead of milk since I've been told and have experienced for myself that water makes the eggs fluffier.
FANTASTIC way to make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. Love this recipe!! THANKS ERIN!!
I made this recipe for my daughter's graduation open house. It was very well received. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm.
This recipe was easy and delicious. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want!
**A couple tips though:
*If you down scale this recipe; use your judgement for the milk, you may need to add a little less.
*Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 min.
Thanks for a great recipe! :)
These eggs were light and fluffy and EASY! I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.
This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just my husband and me (babies are too young) and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. Enjoy!!!
These were the fluffiest, best tasting scrambled eggs I think I've ever had. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Scrambled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 168
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