Buffet Scrambled Eggs Recipes

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BUFFET SCRAMBLED EGGS



Buffet Scrambled Eggs image

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
  • Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

FLUFFY OVEN SCRAMBLED EGGS



Fluffy Oven Scrambled Eggs image

This is an easy way to do scrambled eggs while you prepare the rest of your breakfast. Recipe can be halved very easily and baked in an 8" square baking dish for the same amount of time. Recipe from Allrecipes.

Provided by Marie

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

1/4 cup melted butter
12 eggs
1 teaspoon salt
1 1/4 cups milk

Steps:

  • Preheat oven to 350°.
  • Pour melted butter into a glass 9x13 inch baking dish.
  • In a large bowl, whisk eggs and salt together until well blended.
  • Gradually whisk in milk.
  • Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
  • Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD



Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

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 :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

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)

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.

Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2

BUFFET SCRAMBLED EGGS



Buffet Scrambled Eggs image

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 6

4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons chicken bouillon granules
8 large eggs eggs, beaten
1 teaspoon Minced fresh parsley

Steps:

  • In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
  • In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 6.8 g, Cholesterol 407.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 11.2 g, Sodium 432.8 mg, Sugar 3.8 g

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