5 from 1 vote
Cheesy Scrambled Eggs
Fabulous Cheesy Scrambled Eggs for a Crowd
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 

These eggs are outrageously good.  And, even better, they're very easy.

Course: Breakfast
Cuisine: American
Servings: 24 people (2 eggs each)
Ingredients
  • 2 dozen eggs
  • 1 cup evaporated milk (8 ounces) (Do NOT use sweetened condensed)
  • 2 teaspoons Lawry’s seasoned salt
  • 2 tablespoons butter
  • 1 and 1/3 cups shredded mild cheddar cheese (16 ounces)
Instructions
Instructions for each batch of 24.
  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different recipe.

  2. Preheat oven to 350 degrees F.
  3. Grease the bottom of a 9 x 13 glass baking dish with the butter. Use all of it for flavor.
  4. In a large bowl, whisk eggs and mix in milk, cheese and seasoned salt. Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.
  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes. Plan on 30 - 35 minutes total.) NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (Having the eggs in the aluminum pans for this recipe will not cause discoloration of the eggs.)
  1. NOTE: If holding for longer than about 15 - 30 minutes, add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time. The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow. By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk. Contrary to popular myth, it has nothing to do with the pan.  

    Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several smaller pieces.