The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 13, 2008
just be sure and check your eggs periodically. the first time, i halved the eggs and used an 8x8 dish, and it took longer than suggested. the second time, also halved ther recipe, and used a 1.5 quart corningware -- that worked a lot better. either way, this is a wonderful way to make a lot of eggs!
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Photo by lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 5, 2008
After reading all the rave reviews I decided to try these as we were having out of town guests for breakfast. Wow these turned out fantastic. Very light and fluffy and kept their staying power as some guests arrived an hour late. But they were still great. Added onion and some drained canned mushrooms and a couple of handfuls of cheese. The mushrooms floated to the top. So next time I'll wait until 1/2 way through then stir them then put in any add ins. Also they took 30 minutes at 350 degrees. My oven just may be off though. Everyone loved them and they were fast and easy and a great consistency and it made ALOT. Will definitey be making these again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 15, 2008
I would not add any salt to mine next time. But it turned out great!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 8, 2008
I made this for 46 college-age girls and received more compliments than ever about how good my eggs were. They asked what my secret ingredient was!
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Lo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 7, 2008
An excellent recipe! So easy to make and a definite crowd pleaser! I will use the recipe again!
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Cooking Level: Intermediate

Home Town: Dedham, Massachusetts, USA
Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 25, 2008
I love this recipe! Fantastic and fluffy. I can't wait to try this recipe with some favorite additions.
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Photo by Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 7, 2008
1/4 c butter would have been enough. The texture is much lighter and more "airy" than normal scramble eggs. Use less milk for a firmer scrambled egg.
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Living In: Fresno, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 4, 2008
I thought these were absolutely WONDERFUL - light, fluffy, and VERY tasty. Great for a crowd, but be forewarned that doubling or tripling the recipe also doubles or triples the cooking time. AND - strangely enough, they cook from the top down! :-) My family didn't care for them as much as I did, but only because they like their scrambled eggs really firm. I think this is a keeper - especially for company!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 30, 2008
PERFECT!!! Holiday breakfast eggs will never be made on the stove again! You don't even need all the butter. I cut it in half next time. Fluffy and exactly how eggs should be. And SO easy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2008
I made this for a family brunch that my boyfriend and I hosted. I found it took longer than the recipe called for. 40 minutes in total as opposed to 25 minutes. They were great and so much easier than making in a pan. I will continue make scrabled eggs this way from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 5, 2008
These eggs are so easy and came out light and fluffy, everyone loved them!
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Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 27, 2008
I used this recipe to make breakfast for our church finance team. It was easy and great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2008
I love this recipe since it's so easy. It worked just like it says. Light and Fluffy Eggs! Thanks for posting this one.
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Photo by ~Dee~

Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 11, 2008
Perfect eggs! They are fluffy, moist, easy to make, and a huge hit at our Mother's Day brunch. I used slightly less salt and butter, subbed in half-n-half in place of 1/2 cup of milk, added shredded cheese after baking, and served with chopped green onions, salsa, and hot sauce. The leftovers will be perfect for breakfast burritos. YUM!
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Photo by MsMellie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 23, 2008
I cracked 60 eggs, and fed the Waterpolo team this morning using this recipe. Overwhelmingly rave reviews! Light, fluffy, delicious. I only added mild shredded cheddar to the recipe. Very easy. A keeper recipe.
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Photo by mamabean

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2008
Have used this recipe weekly for Church breakfast and is everybody's favorite. We cook for 30 people and this is a big time saver, the eggs are fluffy and buttery. I can't imagine going back to a frying pan for scrambled eggs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 25, 2008
I was looking for an easy way to free up some space on top of the stove while cooking breakfast, and this was it! The eggs turned out super fluffy, I just broke them up a bit with a spatula before serving to give the "fried" look. My only suggestion would be maybe to half the amount of butter, and spray the pan really well with PAM first. The edges of the pan would not come clean after putting through the dishwasher a couple times. Had to scrub with an SOS pad! Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
These eggs are wonderful, light and tender. I made the recipe as written. The end result is beautifully set, flavorful eggs. I served these as part of our Easter brunch buffet, offering salsa and grated cheddar cheese to top. None of us had done eggs in the oven, so we weren't fully expecting the yummy results. So simple, so delicious.
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Jan

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
Super easy if you're having a bunch of people over for brunch! The eggs came out nice and fluffy. But keep in mind if you have something else in the oven at the same time, you will need to cook these for a longer time - at least 15 minutes longer.
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