Scrambled Eggs For 50 People(Recipe May Be Halved, If Desired.)
A hearty and creamy scrambled eggs dish perfect for large gatherings, offering rich flavors and fluffy texture that appeals to breakfast lovers and brunch crowds.
Ingredients
Instructions
- Use a large roasting pan.
- Melt margarine in the pan and let it cool.
- Beat eggs, half and half, and salt together.
- Pour the mixture into the prepared pan.
- Bake in a 325°F oven for 30 minutes.
- Stir the eggs after 15 minutes of baking.
- Increase oven temperature to 350°F at 30 minutes.
- Bake for an additional 5 to 10 minutes or until desired consistency.
- Stir and serve.
Tips & Substitutions
For even creamier scrambled eggs, consider using heavy cream instead of half and half. Ensure the margarine is fully melted but not browned to avoid altering the flavor. Stirring halfway through baking is crucial for even consistency. If you're short on time, a large non-stick skillet can be used on the stovetop instead of baking. For a twist, add shredded cheese or herbs like chives for extra flavor.
Serving Suggestions
These scrambled eggs are perfect for brunch and pair beautifully with a fresh fruit salad or breakfast pastries. Consider serving alongside crispy bacon or sausage for a hearty meal. You can also offer a variety of toppings like salsa or avocado to add flavor. For a complete breakfast spread, complement with dishes like the Pineapple-Orange Dish.
Storage & Reheating
Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave-safe dish and cover it to prevent drying out, heating in 30-second intervals until warmed through. Alternatively, reheat gently in a skillet over low heat, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Scrambled Eggs For 50 People(Recipe May Be Halved, If Desired.) contains roughly 367 calories, with 3g protein, 33g carbohydrates, and 25g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes for this recipe. However, keep in mind that the texture and flavor may vary slightly. Typically, one egg can be replaced with 1/4 cup of egg substitute. For larger batches, ensure you have enough volume to maintain the consistency of the dish.
What if I want to make this recipe ahead of time?
You can prepare the egg mixture the night before and store it in the refrigerator. Just remember to bake it fresh on the day you plan to serve it for the best texture. If you bake it ahead of time, cool it completely before refrigerating and reheat gently to avoid overcooking.
How do I know when the scrambled eggs are done?
The scrambled eggs are done when they are set but still slightly soft and creamy. You can check for doneness by gently stirring; they should hold their shape but not be dry. If they are too runny, bake for an additional few minutes, checking frequently to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).