My memories of big family breakfasts during the holidays always give me the warm and fuzzies.
Fluffy snow gently falling beyond the window, the smell of fresh strong coffee percolating nearby, and the magnificent sound of sizzling bacon, all bring me back to the magic of Christmas as a kid. But recreating this idealized holiday scenario as a full grown adult?
Not as warm and fuzzy.
Coordinating breakfast for a big group or family is just not that easy. If you’ve ever prepared breakfast for more than a few people, you’ll understand the challenge of executing perfectly cooked eggs for a crowd. It takes serious skill and (wo)man power to a get a traditional bacon and egg breakfast on the table while it’s piping hot.
That is, until now.
This recipe for buttery, fluffy and perfectly cooked cheesy scrambled eggs feeds a crowd of 8-10 all at once. That’s right, I said cheesy. Because even Christmas can be improved by adding cheese. And I promise, no one will complain that their yolk is too soft or too hard ever again.
Oven Baked Scrambled Eggs for a Crowd
12 Large eggs
1 cup milk
1/3 cup unsalted butter (melted)
1/2 teaspoon salt
1 cup grated cheddar cheese (about 115g)
1. Preheat oven to 350F
2. In large bowl, whisk together eggs, milk, butter and salt until well combined. Stir in cheese.
3. Transfer egg mixture to a 9″ x 13″ baking dish and bake for 20 minutes, stirring gently every 5 minutes, until just barely set. If planning on reheating the eggs before serving, bake for a minute or two less (they will be slightly looser).
4. Serve directly from the baking dish or transfer to a serving dish and serve immediately. If reheating, microwave on medium-low power until just heated through, 1-2 minutes.
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