Baked Scrambled Eggs

    Baked Scrambled Eggs

    (561)
    2saves
    35min


    477 people made this

    About this recipe: These light and fluffy scrambled eggs are great for serving a big crowd. I usually make them this way for Christmas morning and I never have much left over!

    Ingredients
    Serves: 12 

    • 125g butter, melted
    • 24 eggs
    • 2 1/4 teaspoons salt
    • 600ml (2,1/2 cups) any low fat milk

    Directions
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C.
    2. Pour melted butter into a glass or ceramic 23x30cm baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
    3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
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    Reviews and ratings
    Global ratings:
    (561)

    Reviews in English (565)

    by
    582

    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!  -  25 Feb 2007  (Review from Allrecipes US | Canada)

    by
    366

    FANTASTIC way to make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. Love this recipe!! THANKS ERIN!!  -  19 Jan 2007  (Review from Allrecipes US | Canada)

    by
    350

    I made this recipe for my daughter's graduation open house. It was very well received. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm.  -  21 Jun 2005  (Review from Allrecipes US | Canada)

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