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Nutrition Facts
Serving Size 1 (157g) Recipe makes 12 servings
Calories 241
Calories from Fat 169		(70%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 449mg		149%
Sodium 489mg		20%
Potassium 206mg		5%
Total Carbohydrate 3.0g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 14.2g		28%
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Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd

Recipe #325569 | 30 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 18, 2008

This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns

SERVES 12 (change servings and units)

Ingredients

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

Directions

1
Set oven to 350 degrees F (set oven rack to lowest position).
2
Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
3
In a bowl whisk eggs and salt until smooth and well blended.
4
Gradually whisk in the half and half and milk; pour into the baking pan.
5
Bake uncovered for 10 minutes.
6
Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
7
Serve immediately.

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Featured Reviews for This Recipe

From: Scottie's Girl

On Dec 3, 2008

These eggs were wonderful, including as leftovers (we had a few). I forgot to add the cheese, and will do so and possibly experiment with other ingredients (e.g., green chilies, black olives, etc.). Thanks Kittencal!

1 person found this review helpful

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From: Jeffsmom

On Sep 22, 2008

This is a must-try. I did a small-batch just to see how they would turn out. I leaned more toward only 15 minutes the second time in the oven, as they were starting to brown around the edges. Great idea for the upcoming holidays. Another winner from Kittencal. Thanks for the posting!

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From: VA

On Dec 14, 2008

This worked out great! Made this for my Mom's birthday brunch and it turned out perfectly - nice and fluffy. Although it looked like they weren't done, they were perfect after I stirred them. Served 16 people with just a little left. Thank you! Update - this secretly overflowed in my oven and I didn't realize it until I preheated it later that evening. It must have been the butter because it wasn't visible. I'm wondering if the butter is even necessary? Or - I guess I will use a bigger pan next time.

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