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

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

188 calories; 14.5 g total fat; 271 mg cholesterol; 328 mg sodium. 2.1 g carbohydrates; 12.3 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2014
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 and dog made quick work of this. No leftovers. I really liked that I could basically scramble the ingredients and pour them into the dish throw it in the oven and walk away and do my usual morning stuff. I will use this recipe again for sure. Read More
(61)

Most helpful critical review

Rating: 2 stars
07/13/2016
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. The flavours clearly are not any better and it is more difficult to judge "just the right moment" when the texture is perfect -- its' a nuisance to keep opening the oven door to check. I have done them 2ce and both times could not keep from over-cooking them. Read More
(1)
36 Ratings
  • 5 star values: 30
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/13/2014
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 and dog made quick work of this. No leftovers. I really liked that I could basically scramble the ingredients and pour them into the dish throw it in the oven and walk away and do my usual morning stuff. I will use this recipe again for sure. Read More
(61)
Rating: 5 stars
10/13/2014
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 and dog made quick work of this. No leftovers. I really liked that I could basically scramble the ingredients and pour them into the dish throw it in the oven and walk away and do my usual morning stuff. I will use this recipe again for sure. Read More
(61)
Rating: 5 stars
10/02/2014
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 than milk using sour cream. So I modified this recipe. I used the 24 eggs (actually used a couple extra just cause I had them) a big "dollop" of sour cream (likely about 1/3 cup) and I whizzed the eggs and sour cream in my blender. Then to that I added shredded cheddar cheese (I used 1.5 lbs - so it was definitely more than 1.5 cups) drained jar of sliced mushrooms a couple of shakes of hot pepper sauce and about a lb of diced ham / bacon. I made 2 of these so in one I used bacon in the other I used ham. While I was prepping I just put the 9x13 pans in the oven each with a half stick of butter to melt so the egg mixture went into these pans once the butter was melted. Popped the pans with the egg mixture in a 350 oven for about an hour to an hour and 15 minutes. They were fabulous!!! Everyone raved about them and many want my recipe. It's easy as can be and feeds a crowd. My husband was very leery that these wouldn't be that good and wouldn't be enough. He had to eat his words (along with the eggs!) I will make this again when the occasion arises. Even the leftovers are delicious!! Read More
(34)
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Rating: 4 stars
06/24/2016
It's a good recipe. The more you stir the creamier the eggs turn out. Read More
(24)
Rating: 5 stars
06/16/2016
Made it & it was great had other things going on so appreciated a somewhat hands free recipe. Read More
(15)
Rating: 5 stars
06/05/2016
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 without trying it...shame on you! Read More
(15)
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Rating: 5 stars
06/05/2016
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. Read More
(12)
Rating: 5 stars
05/31/2014
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.) Read More
(9)
Rating: 4 stars
06/05/2016
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 Muffin juice and coffee. Easy to coordinate timing. Only concern was that it was quite salty. I only used 1 tsp salt. Maybe the bacon? I will make again. Read More
(4)
Rating: 5 stars
10/19/2014
Could add spinach ham anything Read More
(4)
Rating: 2 stars
07/13/2016
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. The flavours clearly are not any better and it is more difficult to judge "just the right moment" when the texture is perfect -- its' a nuisance to keep opening the oven door to check. I have done them 2ce and both times could not keep from over-cooking them. Read More
(1)