Easy Fluffy Scrambled Eggs for a Crowd
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02/25/2007
Great recipe!!! My husband caught me putting the eggs in the oven, made a funny face and said "What Are You Doing?!!!" He wasn't very happy that I was "wasting" our eggs trying this. He LOVED them!!!! He ate most of the eggs himself. I did modify the recipe slightly buy sautéing some onions and garlic and tossing them in with the batter, and adding cheese when almost done. Will definitely make over and over again!
01/19/2007
FANTASTIC way to make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. Love this recipe!! THANKS ERIN!!
06/21/2005
I made this recipe for my daughter's graduation open house. It was very well received. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm.
03/14/2004
This recipe was easy and delicious. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 min. Thanks for a great recipe! :)
03/24/2003
These eggs were light and fluffy and EASY! I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.
01/01/2003
This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just my husband and me (babies are too young) and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. Enjoy!!!
06/04/2006
These were the fluffiest, best tasting scrambled eggs I think I've ever had. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.
03/08/2008
I added smoked Gouda cheese and red onion, yum yum! *TIP* preheat oven, then put the butter & pan in the oven to melt the butter while you mix the eggs. saves cleaning an extra dish*
05/11/2007
I didn't care for these at all. It was probably (seeing as everyone gave these eggs such a high rating) something I did. I think it was because I had to bake them for so long since I used a very tall dish to cook them in. I also used water instead of milk since I've been told and have experienced for myself that water makes the eggs fluffier.
11/25/2006
A very simple scrambled eggs recipe for a large crowd. This dish has become my go-to brunch dish when my family comes over. I usually add the real bacon bits that you can get in a jar and a handful of cheddar cheese if I want to make them extra special. They come out perfect every time. I've even scaled them down to 2 servings for my husband and me and they were still delicious.
03/04/2012
This recipe was fantastic!
05/14/2006
Great! We used 12 eggs. After 10 minutes we added shredded cheddar cheese. They were done after 10 more minutes. We used a 9 x 13 pan. Easy and tasty!
12/31/2005
This is how we used to make eggs for our sorority when there were 75 or so of us eating breakfast. We used the large 10x14 disposable pans. You can customize this as you see fit. Thank you.
04/20/2009
This recipe is outstanding! I've made it several times for breakfast burritos for a crowd. After baked, I use a pastry blender to "scramble" the eggs and then put the eggs in a crock pot to keep them warm.
11/18/2011
Rather than 2 1/2 cups of milk, use 1 1/4 cup evaporated milk and 1 1/4 plain milk and they'll be even fluffier. Easy and delicious!
05/03/2006
This recipe is AWESOME! I love love love it! I scaled it back a bit and used a 9x9 pan. I omitted the butter using canola oil cooking spray instead. I added lowfat cheeses, fresh chopped mushrooms, green onion chopped, fresh tomatoes, and chopped white onion, and bacon. This was better than any restaurant even. I CANNOT WAIT to make this for company. Yum Yum and SO SO simple! Thanks so much to whoever posted!!!
02/21/2011
Okay my two cents: Definitely use a bigger pan. I used a 11x13 and it was 2/3 full. My hens lay pretty big eggs, but still! I try to cook without salt whenever possible, but everyone knows you can indulge with eggs. I used 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of Mrs. Dash Original Blend. Yum-yum! This recipe calls to the creative cook. Have fun with it - after all they're just liquid chickens! :p
11/26/2011
I can't believe I haven't rated this yet. We have used this recipe so many times now. I actually make it in bulk, and we just eat it as the week progresses. When we finish it, I just make more! You can make egg sandwiches out of it, normal scrambled eggs, put it in a breakfast burrito...so easy!! I do have to cook it a little longer than the recipe states or else it is still hasn't set up.
06/11/2014
I make these to serve 200 people at a summer camp. I use 60 eggs to feed 40 people especially if we are also having French Toast or pancakes. The usual rule of 2 eggs per person doesn't apply with this recipe. Because of the amount of milk, 1.5 eggs per person is plenty. I use the large foil pans for easy clean up.
03/05/2012
These were so easy and so good! I also thew a cookie sheet of bacon in when I started the oven to preheat, and by the time the eggs were done, so was the bacon! A perfect, hassle free breakfast :o) When making the eggs I substituted buttermilk, and used Creole seasoning instead of plain salt. But I'm sure they would be just as good plain- the consistency was terrific!
03/05/2012
Wonderful! For less carbs, I used heavy cream in place of milk (1/2 amount + 1/2 water). Turned out WONDERFULLY!!!
03/04/2012
As the cook for a daycare center, I made 80 servings (colored green!) for a Green Eggs and Ham lunch in honor of Dr. Suess' birthday. I had to use liquid egg subsitute to somply with state health regulations, but the results were easy, fluffy and tasty. It took a bit longer for the eggs to set than the recipe says, so give yourself a bit of extra time. It would be very simple to add ham, cheese or chives midway through baking.
08/13/2011
I cut the recipe in half, and added 1 tsp Italian seasoning, buttermilk Ranch dry dressing mix, and smoked seasoned salt to the mixture, and it turned out fluffy and delicious! I let it cool, then cut the egss into 1/2-inch strips to make 20 wheat breakfast burritos for the upcoming school year's breakfasts. I put the egg strips on top of shredded cheese on a wheat tortilla, and made 2 varieties; both had pan-fried hash browns. but DD wanted Canadian bacon, and DS wanted crumbled breakfast sausage and sauteed mushrooms. This is a keeper! Thanks, Erin!
03/04/2012
Gorgeous!
12/22/2011
Love the eggs. Made them 4 times. But the total cooking time was 50 minutes not 35
03/06/2012
This is my go to for a brunch crowd. The reason for 4 stars is the milk makes the eggs runny. I replace the milk with about 1 cup of light sour cream to prevent the baked product from becoming runny. I also add finely diced ham and Velveeta chunks. The pan is always empty!!
06/03/2012
Great Brunch Buffet style eggs, just like the fancy ones restaurants make, my family went for seconds. I halved the recipe for the 5 of us...someone rated this recipe and used water instead of milk well tests by Cook's Illustrated (the "America's Test Kitchen" people) revealed that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. Keep the recipe as is you can't go wrong!
03/04/2012
I was making this for 2 people so I scaled it back accordingly and they came out great! They were a little bland though, so I think next time I'll add some pepper and maybe a little more salt. Otherwise, they came out perfect and fluffy!
03/04/2012
Good recipe. My only criticism is that is is way too salty for my taste. I will definitely make it again, using un salted butter plus the salt called for in the recipe. I can always add more salt when it's on my plate if I want it!
03/05/2012
This is an amazing recipe. I have cooked a lot of scrambled eggs but never done them in the overn. These would have a 10 star rating from me. Incidentally, I am OLD, and have around 15 grandchildren (mine, his and ours) to feed on big holiday occasions. All love this recipe, including their parents! :))) And their moms use this recipe.
08/04/2009
I found this recipe about 20 minutes ago and decided to try it out because I'm cooking a church breakfast for 150 people. I am SOOOOOO glad I ran across this recipe. I didn't really follow the exact measurements but I basically just mixed up the ingredients as I normally would for scrambled eggs and then followed the oven technique. I never knew "oven scrambled eggs" could be so good.....
02/21/2012
Delicious and super easy to make. Don't be afraid to decrease the butter, while super yummy I think it would have been just as good without half the butter.
02/07/2010
I've made this in triple quantities for brunches with 50 attendees twice now. Always turns out fine & people comment on how fluffy. Do keep an eye on them in the oven, though, as the time can really vary by oven, pan, etc.
08/20/2011
This recipe is great. I have used it for church events and for a baby shower. It couldn't be easier and is also almost fool proof. One time I forgot to stir it and it was almost set up but was still good. If you have super large eggs, you may find the recipe is too big for a 9 x 13 pan. It puffs up and expands as it cooks. Perhaps put a cookie sheet under it the first time to capture and spills.
03/05/2012
This recipe is great when you have other things to do besides watch eggs cook. I browned some sausage and threw it into the pan with the eggs. It turned out great and I was able to watch my 3 kids in the mean time. I also added some cheese to it right before it was done and made some texas garlic toast with it. We had it for dinner... I will use this recipe again!!! Thanks for sharing it.
02/12/2012
This was awesome! I only made four servings, down to 8 eggs as I couldn't fathom using 24 eggs, and I added green and red peppers, onions and cheese. This will definitely be a staple in my home. Thank You!!
12/27/2007
Had these on Christmas morning for brunch, with all the other items I had to make, it was great to just throw it in the oven. I didn't use the butter, I just sprayed the casserole dish with Pam Spray. No complaints here! :)
01/28/2012
I made for 3 people and the serving converter worked out fine. The only thing I did differently was to add some cheese. Was fine as is, but next time I will try some crumbled bacon and green chili. It was nice to be able to bake home fries and eggs in the oven at the same time. No mess on the stove top!
10/16/2007
Wow! I will never go back to making scrambled the old fashioned way. This is a good basic recipe that comes out perfect everytime. I usually add the following: 1/4-tsp black pepper, 1/2-tsp crushed red pepper, 1-tsp dried parsley and 8oz package of Kraft Crumbles Mexican Blend Cheese. I like the crumbles instead of shredded because you get a more cheesy bite. I also sometimes add cubed ham or pork sausage. I highly recommend it.
01/21/2012
wow!!!! I am not a big egg eater!! but these eggs are awesome!!! making them again and again!! Does not leave your kithcen smelling like egg (yuck)
05/04/2003
These eggs were very fluffy, but they took about 25 minutes to cook. They ended up being very salty,maybe because I used salted butter in the recipe? Next time I'll use unsalted butter and season after cooking. It's nice not having to stand over the stove, though. Thanks for sharing.
03/03/2012
I thought these were great.
02/20/2012
They were edible but not light & fluffy - I can't imagine what I did wrong. Do cut the butter down as I had to drain the butter off the top. They did take longer to bake than directed. Would be easier for me to cook on the stove.
09/14/2013
I'm planning a huge breakfast, 125 people! I made one pan as a test and I'm torn whether or not I should use this recipe. The eggs were beautiful, and fluffy, however the time it takes to cook is WAY off. After the ten minute prep, which was pretty accurate, the eggs cooked for 40 minutes (and still very moist) making the actual time a t total of 50 minutes:-( it doesn't take a well seasoned cook to know that you could skillet scramble 24 eggs in 10 minutes (or less). So, while I think the eggs are good, I'm not sure the actual time is reasonable.
08/22/2007
These egss turned out fabulous! I had to make 2 huge pans of them for my office of 25 hungry co-workers. I whipped them up quickly the day of the breakfast before I left for work, wrapped them tightly with foil and even after an hour commute-they held their heat.They were nice and fluffy which surprised me with such a large amount. I'll be preparing them again soon and this time I plan on adding some sauteed onion, green peppers and cheese.These would be a good base to build a lovely holiday breakfast buffet around:=)
03/04/2012
I add heavy cream instead of milk and smoked salmon for that special meal
04/26/2011
These were quite good, but I found the cooking time and amount of liquid / salt called for to be WAAY off. Because of this, I can only award 4 stars. The concept of this alone makes this a 5 star recipe tho.... It's a real shame I can't give this a perfect rating. :( A few tweaks can take this from good to great, IMHO. Here's what I suggest: a) use less liquid than called for. I halved this and instead of using a 9 x 13 inch baking dish, I used a a smaller (8 x 8 inch) one. This may be why my eggs took double the amount of time to cook thru and why they were slightly soupy, even when set. I ended up tilting my dish to drain the excess liquid, but I'd like to avoid that next time. b) reduce the amount of salt by HALF. and finally, c) adjust the cook time. My eggs took double (if not more) time to set up. Thanks for a great starting point, Erin! This was a lifesaver for my Easter brunch! :-)
01/30/2012
AMAZINGLY WONDERFUL! Soooo light & fluffy & nearly no work involved! I made a 4-serving recipe and it was just enough for my family of 6 (to be part of a huge Breakfast For Dinner). I threw a couple handfuls of grated cheese in after the first stirring. DELICIOUS and SIMPLE.... takes a little longer, but less work and better eggs in the long run!
03/05/2012
Okay I had my doubts but this recipe is great for making the most fluffy scrambled eggs. I reduced portions down to 6 eggs worked great. Will for sure use this next time family is staying with us. Thanks for sharing!!!
12/27/2010
Made a HUGE batch (15 pans) of this for a church dinner after reading the reviews. I didn't use butter or margarine, but just sprayed the pans with cooking spray, and I also halved the salt as suggested in some reviews. These eggs are perfect! Cannot believe they were so creamy and fluffy. Delicious. This is the way I will do them from now on for a large crowd. Thanks for sharing!
07/02/2005
I just used the recipe, and for 1 serving. after making bad scrambled eggs for along time, i'm never going back! I cooked it in a skillet at medium heat and added some cheese, turkey, and spinach, they were awesome!!
01/21/2012
Best home-made scrambled eggs I have ever had. I added green onions, mushrooms and green peppers and it turned out moist and fluffy in exactly the same cooking time. The aroma as they were cooking was phenomenal. No more pan-fried scrambled eggs for me ever again!!
05/29/2012
These were great! They turned out super fluffy. Very easy way to feed a crowd for brunch.
01/18/2012
I must agree. I have never baked scrambled eggs. But, turned out beautifully. Never would have thought of it. Also, a great basic recipie to embellish as you wish. Very fluffy and tasty. Fear not on this one. We will be using regularly.
01/18/2012
I will never scramble eggs on the stovetop again! So easy. I gave 4 stars instead of 5 b/c of the butter/salt content. Just not necessary. I sprayed pan w/ canola oil and used 1/2 tsp salt. Everyone can add salt, pepper, . . . to their individual plates. Thanks for a great method of scrambling eggs!
01/16/2012
Wow! I halved the recipe, subbed fat-free half and half for milk and cooked this in an 8x8 glass dish. My brunch guests and I were all blown away. Not only were they light and airy, they were also cooked through perfectly and not at all runny. This recipe is going into my permanent collection for when we have breakfast guests. What is even more amazing is that when I popped the leftovers into the microwave for a minute the next morning, they were delicious all over again. Thanks so much for sharing this recipe!!!
10/05/2011
I cut the recipe in half, using an 8x8 pan. They were quite salty, but other than that, very yummy and something I'll make in the future.
01/21/2012
We have a family of 8 and the last thing I want to do on Sunday morning is stand over a stove cooking. These are so easy to throw in the oven, then follow up with a couple of pans of oven-fried bacon. Hot, filling breakfast on the table in no time and clean-up is sooo much easier than dealing with grease splatters on a stove-top.
05/06/2010
Great recipe, except use half of the salt. Turned out perfect for teachers' breakfast. I scaled it to 18 servings and used 2 13x9 Pyrex dishes.I stirred it at intervals with a handmixer attachment. The recommended cooking time was about right. I was also able to do bacon in the oven on a single layer on cookie sheets at the same time. Pretty easy and it was appreciated more than the usual stale bagel group breakfast.
02/07/2012
Great recipe, and easy to adjust since I don't need quite this much when just cooking for my family! :) The eggs come out perfect and fluffy, and this frees me up to finish pancakes and bacon without worrying about burning anything. Thanks for the wonderful recipe!
02/07/2012
Just perfect. We added a little cheese and loved them!
05/19/2011
FLUFFY! I'm terrible at making scrambled eggs! Now, I can be good at it! I was skeptical at first always being told to use water when making scrambled eggs. But, these were delicious! I did halve this and used an 8x8 dish. I can't beleive how fluffy they were. I did stir these 3 times. Thanks for a great recipe!
08/26/2011
We used less salt and less milk than the recipe called for (1.5 tsp salt and 2 cups milk) and these were perfect! I will be making these again and again!
07/04/2008
I thought these were absolutely WONDERFUL - light, fluffy, and VERY tasty. Great for a crowd, but be forewarned that doubling or tripling the recipe also doubles or triples the cooking time. AND - strangely enough, they cook from the top down! :-) My family didn't care for them as much as I did, but only because they like their scrambled eggs really firm. I think this is a keeper - especially for company!!!
03/20/2011
Awesome for breakfast burrito buffet!!!!
03/18/2011
These were a complete failure! They were NOT cooked in 25 minutes, but completly raw and liquidy! I had to turn the heat up to 500 and then try to scramble them in the hot oven without burning myself for another 10 plus minutes! I was then late to the function they were intended for, and within 5 minuites of coming out of the oven, there was lots of water in the bottom of the dish. I was sure glad I wasn't being served these eggs! I left before anyone would know that I brought them!
08/24/2005
AWESOME!! My kids LOVE this and it is so easy. This is exactly how scrambled eggs should taste! Thank you!
02/15/2004
Great eggs. Loved the texture. Was worth the time it took too cook. Kept thinking these better be good, and they were. Added cut up ham, omitted the salt and put some cheddar cheese on top when the eggs were almost done, turned out great.
10/07/2011
We made this yesterday for dinner it fed 12 people and was alot left over it was really fluffy the way we like it thank you for sharing this recipe
03/04/2012
Good and easy, but add some shredded cheese and fresh snipped chives and you really have something.
12/03/2006
I make this for breakfast on Sunday morning and it really awesome. I did use canola oil instead of margerine and add a handfull cheddar cheese and was delicious.
03/05/2012
My first ttrempt came out sort of bland, I tried it again with substituting 1 can of rotel tomatoes for 1 cup of the milk, Also added a little garlc powder and sprinkled just a little paparika on top before serving.Looked good, Tasted wonderful
03/05/2012
These eggs were not what I was expecting at all. They were really wet and mushy, and their texture was overall, hard to choke down. We had to have toast just for some different texture.
12/16/2010
YAY! I can FINALLY make perfect scrambled eggs! I scaled the recipe down to 5 servings and loosly followed measurments. It cooked up perfect in 25 minutes @350. Will try Pam next time so eggs don't stick to sides. All I addd was cracked black pepper and a handful of shredded cheese after plated. YUM.
10/23/2006
These eggs were a big hit - fluffy and tasty. They did take about 5 minutes longer to bake than the recipe states. I added the cheese on half of the eggs and that turned out great. One big note: the eggs were WAY too salty! I would recommend cutting the salt in half when making this. Otherwise, great!
02/21/2015
Oh my goodness, I was really skeptical when I read this recipe as scrambled eggs in the oven just didn't seem right! But... These eggs are absolutely delicious!!! I cut the ingredients in half exactly and cooked in a 9x13 casserole with the time as written and they turned out beautifully. When I took them out to serve, they were light and really puffy... I gave them a stir to break them up so they looked more like 'scrambled' eggs. I took another reviewers advise and melted the butter in the casserole dish on the stove top first. I chose to sauté finely chopped onion in the butter before adding in the egg mixture plus at the ten minute mark, I stirred in some shredded cheddar cheese. I'm sure glad I did as it turned these delicious restaurant quality eggs from excellent to amazing!!
09/01/2010
Decreased to 3 servings and it was enough for my family. Served with "E-Z Drop Biscuits" and Groovy Green Smoothie."
03/18/2010
I thought the eggs was really good. Very fluffy. After the eggs got done I topped them with cheese. Hubby and I ate them up. Yummy....
07/18/2011
I mixed cream cheese and basil into my batch of eggs. I was a little put off by the amount of pouf in the eggs in the oven. They turned out fine. I'd reduce the milk just a bit next time to remove a little of the watery-ness.
01/16/2012
Fantastic recipe! Only change is to bake @ 375F, and then they are done in appx 20 mins.
09/11/2011
Followed recipe as given and loved it!
03/12/2011
The recipe calls for waaaaay too much salt. Adjust according to your saltiness preference. Just beware
04/09/2012
These were SENSATIONAL! I made these as part of my Easter morning brunch this year. I've never had such great scrambled eggs before. Let's be honest....it's all that butter mixing with the eggs while they bake that keeps them moist and gives them that wonderful flavor. I definitely used less milk (about 3/4 of what is prescribed) because I know I don't like my eggs that diluted. Otherwise I followed the recipe exactly. In a glass pan however, I found it took about twice as long to cook. LOVE THIS RECIPE and the oven option when you have 3 or 4 other things on the stove top to keep you hopping. I might try halving the butter next time to ease the guilt and see if they still come out as good.
02/09/2012
Followed the recipe exactly and it was very good. Although next time, I would cut the amount of butter in half...or more. There was so much butter that parts of the top had a layer of it. Other than that it was really good and fluffy!
03/06/2012
I will NEVER fix scrambled eggs on the stovetop again! I cut the recipe in half for the four of us, but we had some left over. I'm going to try reheating them for breakfast in the morning. These were delicious!
11/25/2012
Great if you don't mind the extra wait. We like scrambled eggs right off the stovetop but they definitely seem much fluffier coming out of the oven. Sprinkle some cheese on top right after taking them out and you're set!
10/11/2011
I love these eggs. They are so easy and they stay moist.
11/23/2007
Excellent recipe! Made with 6 dozen eggs in two chafing dishes. (One pan "plain", other with one bag of shredded cheddar and sauteed mushrooms, onions and red and green pepper)Fast and easy.
05/28/2012
At our Bed and Breakfast here in WV, I tried this recipe. After 10min the egg mixture hadn't even started to cook.15min added not any better. I followed the recipe, I am not sure why it didn't work. Had to pull it out and scramble them on the stove.
08/26/2007
Too much butter and not enough salt. I had to pour the melted butter from the top of the eggs after cooking. I will make this again for the convenience, but use half or a quarter of the butter and a full tspn of salt.
11/01/2014
I use this every time I have the family over for brunch - it's a hit for ages 5 to 95!
02/23/2003
These were easy and a big hit with my people! You may want to add some mushrooms and tomato to spruce it up.
04/29/2012
Great recipe! I cut it in half (only 2 of us) and cooked it in an 8x8 pan. I think next time I'll use a larger pan to get a thinner result (better for sandwiches). The first day we had these I used them for breakfast burritos (sauteed peppers, onions and mushrooms separately). The second day we ate them I made breakfast paninis with cheese, ham and baby spinach. Both were really great. I think you could definitely reduce the amount of butter used if you want to, I will next time. This is a super great, easy way to make eggs either for a crowd or to have throughout the week.
08/26/2007
Too much butter and not enough salt. I had to pour the melted butter from the top of the eggs after cooking. I will make this again for the convenience, but use half or a quarter of the butter and a full tspn of salt.
01/17/2003
This was excellent! We have chickens and I'm always looking for easy & fast dinners and ways to use up extra eggs. This does it. Thanks!
03/12/2012
by far he fluffiest, easiest, scrambled eggs I have ever made...good too. I cut the reciepe in 4 and added cheese, cooked for closer to 1/2 hour, but could of been because it was sharing the oven. I would do it again.
10/30/2006
Excellent and easy way to prepare eggs for a crowd. I use it at camp when I cook for 100.
07/01/2014
This recipe is fantastic as is. They're perfect for brunch because they come out perfectly fluffy (more fluffy than I when I do scrambled eggs on the stove) and I can focus on finishing other dishes or welcoming guests and getting them drinks. I always add a little pepper and small cubes of cream cheese to make them extra special. For a breakfast/world cup party tomorrow I've also added a cup of caramelized onions and 4 links of chorizo. This recipe is infinitely adaptable.
05/10/2007
I've made this at least 6 times for church breakfasts and I always get compliments, this is a really good and exceptionally easy recipe!
Source: https://www.allrecipes.com/recipe/57459/oven-scrambled-eggs/
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