Baked Scrambled Eggs

Eggs for a crowd! Simply multiply this recipe as many times as needed to make enough.

Course Breakfast

Keyword bulk cooking, potlucks

Prep Time 10

Cook Time 15

Servings 6 People

Cost $3

1 Large baking pan Metal, 9x13 or larger depending on how many eggs you are making.
1 Large Bowl
1 Whisk
1 Rubber Spatula

Place the metal baking pan into the oven. Preheat the oven with the pan in it to 350º F.
While the oven and pan are heating, crack your eggs into a large bowl.
Using the whisk, break each yolk. Whisking alone does not always break the yolks when whipping a large amount of eggs.
Whip the eggs using a circular motion with your wrist for up to 1 minute.
Once the oven is up to temperature, carefully remove the pan from the oven. Add your butter. If it does not fully melt, place pan with butter back into the oven to maintain temperature.
Once the butter is melted in the hot pan, add the whipped eggs. Sprinkle salt and pepper over the eggs.
Using a rubber spatula, gently scrape the bottom of the pan from the outside, moving to the center. This will push the cooked egg into the center of the pan. The egg on the edges will cook fastest.
Place the pan into the oven. Every 5 minutes, pull the pan out and repeat scraping the eggs toward the center of the pan.
Continue to scrape every 5 minutes until the eggs are cooked to the desired firmness.
Taste the eggs and adjust the salt and pepper according to personal taste.

When multiplying the recipe, be sure to adjust the size of the pan!