Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd Recipe #325569
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 :)
by KITTENCAL
30 min | 5 min prep
SERVES 12
- 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)
- Set oven to 350 degrees F (set oven rack to lowest position).
- Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
- In a bowl whisk eggs and salt until smooth and well blended.
- Gradually whisk in the half and half and milk; pour into the baking pan.
- Bake uncovered for 10 minutes.
- 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).
- Serve immediately.
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5 stars