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Cheesy Oven Scrambled Eggs

Cheesy Oven Scrambled Eggs

amynora

"Light, fluffy scrambled eggs are perfect for a breakfast or brunch crowd! I serve them with my cranberry-orange almond scones and get rave reviews!"
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Ingredients

40 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
  3. Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
  4. Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

I cut this recipe in half and ended up using an 8x8 glass baking dish. Instead of seasoning salt, I used a small amount sea salt and I added a little fresh ground pepper. My two boys, husband an...

Most helpful critical review

For sure this is a recipe for a big crowd, or as someone said, when the stove top is too busy. For 2, 4, or even 6 people, it's really not worth the trouble compared to pan-cooked scramblers. T...

Most helpful
Most positive
Least positive
Newest

I cut this recipe in half and ended up using an 8x8 glass baking dish. Instead of seasoning salt, I used a small amount sea salt and I added a little fresh ground pepper. My two boys, husband an...

I made a version of this recipe this past weekend for an extended family brunch. I saw many recipes calling for what I considered to be "too much" milk. I had seen another recipe that rather tha...

It's a good recipe. The more you stir, the creamier the eggs turn out.

Made it & it was great, had other things going on so appreciated a somewhat hands free recipe.

I really loved this recipe. Eggs were creamy and fluffy. It certainly didn't make the kitchen hot but did make it smell great. For the person with the small kitchen and rated this with 1 star...

Delicious and has many seasoning possibilities. How can a reviewer rate a dish that was never made due to the size and inconvenience of her own kitchen? ?? Not fair for the rating number.

Easy peasy...and cheesy! Quick dish for a crowd, also good for just two if you've got a lot going on the stovetop. Great dish to add extras (ham, onion, mushrooms, etc.)

I halved the recipe. Also used 3/4 cup milk and a heaping tablespoon of sour cream. Added diced tomato, spinach and crumbled bacon. This was very good for a Sunday breakfast. Served with English...

Could add spinach, ham, anything

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