Reviewed: Nov. 11, 2009

These were really good. I used half and half instead of milk because I had it. I scaled down the recipe to test before I serve them on Thanksgiving morning. 20 minutes was perfect in my oven. I'll be adding linguica when serving company. Thanks for the great recipe.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I made these eggs to serve our adult Sunday School class. I used 42 eggs with 4 cups of milk and still only used 1 stick of butter. I cooked ground sausage and mixed it in at the end and served with grits. Everyone loved them, and we had no leftovers.

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quizcook

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Reviewed: Aug. 11, 2009

The easiest & tastiest I've ever had! Would be great with any extras - bacon, ham, cheese, onions...Thanks!

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Jennifer A.

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Reviewed: Aug. 7, 2009

Great technique! Made these and they were nice and fluffy not tough or anything.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Aug. 4, 2009

I found this recipe about 20 minutes ago and decided to try it out because I'm cooking a church breakfast for 150 people. I am SOOOOOO glad I ran across this recipe. I didn't really follow the exact measurements but I basically just mixed up the ingredients as I normally would for scrambled eggs and then followed the oven technique. I never knew "oven scrambled eggs" could be so good.....

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Jul. 5, 2009

It was definitely easier to cook these than regular scrambled eggs in a pan, but they ended up waaay to salty based on the recipe. They weren't as flavorful as usual either...

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Sierra

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Reviewed: Jun. 5, 2009

These scrambled eggs turned out perfect. Most definitely a keeper!

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Crystal Dawn O'D

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Reviewed: May 25, 2009

I cooked for 50 people and it came out perfect! Everyone thought it was from a restaurant!!! Thank you for sharing!

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gonta

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Reviewed: May 9, 2009

I LOVE this recipe! So easy I found this recipe about a month ago and have made it many times since! The eggs are so fluffy my Fav!

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Beckahst

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Reviewed: Apr. 20, 2009

This recipe is outstanding! I've made it several times for breakfast burritos for a crowd. After baked, I use a pastry blender to "scramble" the eggs and then put the eggs in a crock pot to keep them warm.

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Beth Hoover

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Reviewed: Apr. 13, 2009

Made this for Easter breakfast. Followed this recipe as directed. They came out so nice and fluffy. Took about 15 more minutes to cook then stated. Will never cook scrambled eggs on top of stove again.

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HAVEN57

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Reviewed: Apr. 12, 2009

Really good. Made these for Easter Brunch and there were no leftovers. I reduced the salt to 1/2 and was glad I did. Otherwise these were excellent and fluffy.

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h

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Reviewed: Apr. 12, 2009

These eggs were perfect!! I was looking for a recipe that would give me fluffy "restaurant style" scrambled eggs and this is it. I made them for Easter breakfast at church and EVERYONE wanted to know my secret! It did take a lot longer for them to cook than listed though. But I other than that, I wouldn't change a thing.

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Heidi Claire

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Mar. 22, 2009

Thank you, thank you, thank you!! I consider myself a good cook but I have never been able to get really good scrambled eggs until now. I cooked a breakfast for 40 people last week and used this recipe for the eggs. They came out wonderful! I did need to leave them in the oven a little longer than the 20 min., probably because of the quantity. I will always make my scrambled eggs this way in the future.

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Gundy's Mom

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Reviewed: Feb. 25, 2009

These are del-egg-table!! I've never made eggs so fluffy and tasty. I used half n half instead of milk. I will NOT go back to making eggs on the stove when I have a few extra minutes!

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 28, 2009

This recipe is phenomenal! Best eggs anyone in my family has ever tasted! I promise you won't be disappointed! AMAZING! Update: I've been making this for awhile now and thought I'd add that I cook mine in a 9X9 glass baking dish. I do only scale it down to four servings though. These really are delicious! For an awesome casserole to go with this for breakfast, try scalloped potatoes n' franks from this site, except sub the franks for Eckrich skinless smoked sausage. It's so so so good! Best breakfast around! The potato casserole is even better the next day, so it can be a make ahead breakfast to cut down on time! =)

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Medic's Wife

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Jan. 20, 2009

Very easy and delicious! Can easily add to it to make for more of a whole meal! Tonight I'm trying hash browns, ham, and cheese, but delicious by itself too. Very easy and well recieved by my whole family.

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Beth M.

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 14, 2009

Perfect base recipe! I added frozen spinach, mushrooms, onions, crushed basil and garlic, feta cheese and it came out amazingly! Sooo easy!

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Sarah Rachel

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

Great recipe. Very tasty and easy to make. I made 1/2 the recipe and it took a little longer to cook than suggested. I also stirred the eggs at the end to make them look more scrambled. Everyone loved them and they still tasted great the next day for left-overs. Will definately make this again.

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PeaPea

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Reviewed: Dec. 28, 2008

A great recipe for convenience, and very easy to vary the taste by adding cheese, herbs, chopped meat, etc. A fabulous way to do breakfast without having to stand over the stove to stir the eggs. Thanks!

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