Oven Scrambled Eggs
Large batch scrambled eggs (30+ servings)
Yield
30 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
melted |
|
| 100 | large |
eggs
beaten |
|
| 3 | tablespoons |
salt
|
|
| 2 ½ | quarts |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
melted |
|
| 1E+2 | large |
eggs
beaten |
|
| 45 | ml |
salt
|
|
| 2.5 | quarts |
milk
|
|
Directions
Divide butter among four 13x9 baking dish es.
Combine eggs and salt; mix well.
Gradually stir in milk. Pour evenly into baking dishes.
Bake, uncovered, at 350℉ (180℃) for 10 minutes; stir.
Bake 10 to 15 minutes more or until eggs are set.
Serve immediately.
