Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 :) Ingredients:
1/3-1/2 cup butter, melted |
24 large eggs |
1 1/2 teaspoons salt (i use seasoned salt) |
fresh ground black pepper (optional and to taste) 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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