Reviewed: Mar. 8, 2008

I added smoked Gouda cheese and red onion, yum yum! *TIP* preheat oven, then put the butter & pan in the oven to melt the butter while you mix the eggs. saves cleaning an extra dish*

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Dontcha411

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Reviewed: Mar. 1, 2008

Very easy and turned out nice and fluufy as described. Makes a huge dish of eggs. We added some cheeses and other omlet type stuff and everyone said it was a winner.

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CHEFABU

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Bend, Wisconsin, USA

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Reviewed: Feb. 12, 2008

Excellent, excellent! I omit the butter and just spray the pan with cooking spray. Everyone loves them, especially DS who prefers his scrambled eggs cooked this way.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 5, 2008

I put off making these for a long time because they just sounded weird. I finally made them last night, and they were amazing. I can't imagine making scrambled eggs any other way now. They came out fluffy and moist and perfect. I followed the recipe exactly except scaling it to three servings. My family raved about them.

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PUNKGIRL

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Reviewed: Dec. 27, 2007

Had these on Christmas morning for brunch, with all the other items I had to make, it was great to just throw it in the oven. I didn't use the butter, I just sprayed the casserole dish with Pam Spray. No complaints here! :)

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 23, 2007

Excellent recipe! Made with 6 dozen eggs in two chafing dishes. (One pan "plain", other with one bag of shredded cheddar and sauteed mushrooms, onions and red and green pepper)Fast and easy.

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Kathy

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Reviewed: Oct. 16, 2007

Wow! I will never go back to making scrambled the old fashioned way. This is a good basic recipe that comes out perfect everytime. I usually add the following: 1/4-tsp black pepper, 1/2-tsp crushed red pepper, 1-tsp dried parsley and 8oz package of Kraft Crumbles Mexican Blend Cheese. I like the crumbles instead of shredded because you get a more cheesy bite. I also sometimes add cubed ham or pork sausage. I highly recommend it.

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PORUSGIRL

Cooking Level: Expert

Home Town: Porus, Manchester, Jamaica

Living In: Staten Island, New York, USA

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Reviewed: Sep. 26, 2007

EXCELLENT! I usually add four different seasonings to flavor my eggs, but chose to follow this recipe to the tee. The eggs were light and fluffy and did not require any more flavoring. I'm glad I didn't adjust the recipe. It might have been a bit much.

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Ameidcs

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Reviewed: Aug. 25, 2007

Too much butter and not enough salt. I had to pour the melted butter from the top of the eggs after cooking. I will make this again for the convenience, but use half or a quarter of the butter and a full tspn of salt.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Aug. 22, 2007

These egss turned out fabulous! I had to make 2 huge pans of them for my office of 25 hungry co-workers. I whipped them up quickly the day of the breakfast before I left for work, wrapped them tightly with foil and even after an hour commute-they held their heat.They were nice and fluffy which surprised me with such a large amount. I'll be preparing them again soon and this time I plan on adding some sauteed onion, green peppers and cheese.These would be a good base to build a lovely holiday breakfast buffet around:=)

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BRYARSMOM53

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jul. 24, 2007

Excellent recipe! I scaled it down to 3 servings for myself and 2 kids, added handsfulls of cheddar cheese and a bunch of diced ham leftover from the ham I baked last night, tossed in a little garlic powder, onion powder and pepper. This turned into a ham & cheese omlet in one dish! Kids ate so much they weren't hungry for lunch and my 3 yr old is usually VERY picky! Thanks for the recipe, it's going in my recipe book for sure!

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Leah G.

Cooking Level: Expert

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Reviewed: Jun. 2, 2007

What a great idea. I won't make scrambled eggs any other way! This recipe is so convenient, you can adjust the serving size (I usually make enough for 3...) without fuss and add any extras that you prefer. Pop these babies in the oven and prepare the rest of breakfast! Its so simple.

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ERIN1YNN

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Homebush Bay, New South Wales, Australia

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Reviewed: May 11, 2007

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.

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: May 10, 2007

I've made this at least 6 times for church breakfasts and I always get compliments, this is a really good and exceptionally easy recipe!

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EatingInSeattle

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Reviewed: May 4, 2007

I made these for a brunch - one batch with a handful of cheddar cheese tossed in, the other with some goat cheese and some snipped chives. WOW! Everyone asked for the recipe and now, these have become the eggs we all make for our regular group brunches. The only change I would make is that I always need to bake them about 10 extra minutes to get the texture I like. Thanks for the great recipe!

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kate519

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Reviewed: Apr. 23, 2007

These were great and a very easy way to feed a crowd. I cut down the milk a bit and sprayed my pan with cooking spray, eliminating the butter altogether.

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J9215

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Reviewed: Apr. 8, 2007

My mom and I fixed this for dinner and it was WONDERFUL! They were light and fluffy. We thought it was weird fixing our eggs in the oven, but they were great! We did make some chages that other reviewers suggested. We used PAM instead of butter and we used half the salt. We used 10 eggs and cooked them in a 12x8 pyrex glass baking dish and it got done right about on time. We might add some cheese next time for variety. I hope we make this alot.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2007

easy! I omitted most of the butter and instead sprayed with nonstick cooking spray. I also used 12 eggs and one carton of egg whites and added a dollop of sour cream and some sausage. Everyone raved!

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DOROTHY B

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 4, 2007

This dish is similar to one my mother-in-law makes using cornflakes and sausage. This was really simple and turned out good. However I did make some adjustments. I was only cooking for two so I halved the recipe and baked it in an 8x8 dish. Maybe I should have quartered the ingredients. It took about 15 min. longer to cook and the last 5 min. I actually turned the heat up to 375. The only reason I don't give this 5 stars is because it was a little too plain. Then again that makes it easy for anyone to add whatever they like. You can add whatever you usually add to your scrambled eggs or omelets. I added onions, shredded cheese, oregano, seasoned salt, and pepper. When it was almost done I added more shredded cheese to the top and broiled it for two min. Next time I think I will only use 6 eggs, 3/4 cup of milk, and bake in the same dish.

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Melanie

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Reviewed: Feb. 25, 2007

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!

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