Reviewed: May 14, 2006

Great! We used 12 eggs. After 10 minutes we added shredded cheddar cheese. They were done after 10 more minutes. We used a 9 x 13 pan. Easy and tasty!

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Moe

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Reviewed: May 4, 2006

what a GREAT way to feed a crowd the most incredible eggs! Followed the recipe exactly, and can't wait to add other ingredients like others have suggested. It took a while for the eggs to begin to set, but well worth monitoring carefully...what a dish! A million thanks for this one!!

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LUCKYKEL

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Reviewed: May 3, 2006

This recipe is AWESOME! I love love love it! I scaled it back a bit and used a 9x9 pan. I omitted the butter using canola oil cooking spray instead. I added lowfat cheeses, fresh chopped mushrooms, green onion chopped, fresh tomatoes, and chopped white onion, and bacon. This was better than any restaurant even. I CANNOT WAIT to make this for company. Yum Yum and SO SO simple! Thanks so much to whoever posted!!!

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ROXANNAW

Cooking Level: Expert

Home Town: Kearney, Missouri, USA

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Reviewed: Apr. 24, 2006

These were delicious, very light and fluffy. I made these for brunch, and got rave reviews. Thanks so much!

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SWEETBRIDGIT

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Reviewed: Apr. 9, 2006

I've made this recipe several times, and it is one of my facorites. I too, though have always had to increase the baking time by about 7-10 minutes. Thanks.

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ssaccoliti

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Reviewed: Mar. 8, 2006

I used a non stick pan and no butter. Just sprayed with butter flavored PAM. Used Southwest flavored Eggbeaters and added some cheese. Made this for my lunch today and it was so good. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 8, 2006

These eggs were the BEST scrambled eggs that I have ever had. My whole family gobbled them up. The recipe can easily be fixed to suit smaller or larger families. I will NEVER make scrambled eggs on the stovetop again! Thank you so much!

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JILLIANSMOMMA

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Reviewed: Feb. 8, 2006

Very easy to make and a really good dish to feed a large group. I'll make these again!

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FSMITHGOLDBERG

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Reviewed: Feb. 6, 2006

Very light & yummy flavor. After the 10 minute point, I added cheese. Very good, however, it was still very liquidy after 20-25 minutes, so I had to bake it about 7 minutes longer. Contrary to the "Serve Immediately", I refrigerated it overnight, and microwaved it in the morning. Still very good.

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cookastorm125

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Reviewed: Jan. 24, 2006

As far as scrambled eggs go, these were great! They could definitely stand to be made more interesting with breakfast meats, vegetables etc.

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2006

Easy to prepare and make great base recipe to add your own ingredients - mushroom, cheese, sausage pieces, tomato bits, onion. Thanks for sharing this recipe.

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ozweego

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Reviewed: Jan. 11, 2006

Fantastic recipe! This was so easy to do and will be my new no-fail recipe for company.

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chavela22

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Reviewed: Jan. 9, 2006

This is a busy moms dream come true. I have put this recipe to use in ways I never thought I would have. They or great just as they are and I use them most often in breakfast burritos. This way I have to stove top for all the other things and don't have to mess with the eggs. They come out perfect everytime. Thanks for the great recipe.

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shannon

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Reviewed: Dec. 31, 2005

This is how we used to make eggs for our sorority when there were 75 or so of us eating breakfast. We used the large 10x14 disposable pans. You can customize this as you see fit. Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 31, 2005

I made this for a Christmas Brunch and everyone had a copy of the recipe before they left, my kids even cleaned their plates and they don't even like eggs.

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Hammer

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Reviewed: Dec. 29, 2005

Very good recipe. I added crumbled bacon and some cheese and it was great!

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Dec. 25, 2005

I scaled this down to 4 eggs since that is what I had, and it was perfect for 2 people. I used an 8x8 enameled cast iron pan. The eggs were light and fluffy without any of that crusty brown stuff that I hate! I'll be making scrambled eggs this way all the time now. We tried it a second time by throwing in chopped bacon and shredded cheese at the 10minute mark and that was also very good.

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 3, 2005

I think I'm terrible at making eggs, but i followed this recipe, for 1, and used Vanilla Soy Milk instead of regular milk, i also used a smaller pyrex bowl instead of the pan. It came out delicious, the best scrambled eggs i've ever had!!

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SPLITSYBIL

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Reviewed: Sep. 29, 2005

fluffs up nicely

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Sunny

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 21, 2005

This is an easy way to do this while you cook other things. We added in mushrooms and onions. My picky child who usually loves scrambled eggs would not eat it tho. All the rest of us loved it. * would be even better with cheese

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