Light, fluffy scrambled eggs are perfect for a breakfast or brunch crowd! I serve them with my cranberry-orange almond scones and get rave reviews!
- ⅓ cup butter, melted
- 24 eggs
- 1 ½ cups shredded sharp Cheddar cheese
- 2 ¼ teaspoons seasoned salt
- 2 teaspoons hot pepper sauce (such as Tabasco®)
- 2 teaspoons mustard powder
- 2 cups milk
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a glass 9×13-inch baking dish. Tilt dish to coat bottom with butter.
Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.
Preparation time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Servings: 18 – Yield: 1 13×9-inch dish