This is the method that restaurants use to serve eggs for a buffet brunch — for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven — 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups— NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs — if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns 🙂
Ingredients: [‘butter’, ‘eggs’, ‘salt’, ‘fresh ground black pepper’, ‘half-and-half cream’, ‘milk’]
Quantity of Ingredients: [“1/3-1/2 cup butter, melted “,”24 large eggs”,”1 1/2 teaspoons salt (I use seasoned salt)”,” fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)”,”1 1/4 cups half-and-half cream”,”1 1/4 cups milk (or use 2-1/2 cups all milk)”]
Number of Servings: 12
Steps: [‘Set oven to 350 degrees F (set oven rack to lowest position).’, ‘Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.’, ‘In a bowl whisk eggs and salt until smooth and well blended.’, ‘Gradually whisk in the half and half and milk; pour into the baking pan.’, ‘Bake uncovered for 10 minutes.’, ‘Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).’, ‘Serve immediately.’]