These scrambled eggs will become your new favorite go to! What’s the secret? Well, actually there are four.
#1 First, I use condensed milk. It’s what helps keep these eggs moist.
#2 Second, you’ll want to add some seasoned salt. I know it’s kinda retro, but it works for this recipe very well.
#3 Third, I use lots of cheese, which adds more moisture and even more flavor. You’ll appreciate that additional moisture if you’re holding these up to 20 – 30 minutes prior to serving in a slow cooker or oven on the lowest temp. They’ll be every bit as good as when they finished cooking.
#4 Finally, I fluff them right before serving. This breaks up the curds and makes them easier to serve.
While this recipe does require occasional stirring during the baking process, you can be doing other things while the eggs are baking rather than standing at the range top the entire time. Every time I fix these eggs, people constantly comment on how great they are. You’ll be very pleasantly surprised at how good baked scrambled eggs for a crowd can be. Whether you’re cooking for 24 or 224 (or just your hungry spouse), this recipe will deliver consistent, delicious scrambled eggs every time. It gets such good results, this is also now the recipe I use whenever I’m cooking small batches of scrambled eggs.