Oven Baked Eggs Hotel Eggs turn out so light, fluffy and gorgeous they’re my go-to method whenever I have a crowd. Super easy to make, they’re far easier than standing at the stove and, frankly, turn out better. Every time.
If you’re serving a big breakfast or brunch, baking your eggs also frees up your stove-top for other sides, hash browns, sausages, sauces, etc, maybe pancakes? 🙂
I’ve made Oven Baked Eggs Hotel Eggs using a dozen eggs, and in a smaller 8 x 8″ casserole, a half dozen. If a smaller pan is used and timing is watched carefully, I don’t see why it couldn’t be used for fewer, and if you want to make a larger amount, something like a lasagna pan (or maybe two pans) would work well.
If you have leftover eggs, consider using them the next day in breakfast burritos, like my Green Chili Breakfast Burritos, sandwiches or wraps – the eggs won’t be at the absolute peak of perfection but they’ll still blow away any fast food eggs!
Oven Baked Hotel Eggs take about 3 minutes to whip together and (depending on the pan) about 20 to 25 to cook. Here are a few suggestions:
- Use any milk or half and half or a combination.
- For creamier scrambled eggs, try adding small cubes of cream cheese or dollops of cottage cheese before cooking.
- If you add less dairy, they’ll cook faster, but won’t be quite as rich and creamy.
- Add-ins like onion, peppers, etc. are best cooked first and added into the eggs during the final “stir.” Cook them ahead to make your morning easier.
- Meats like ham, chorizo, sausage, etc. should be precooked and added during the final “stir.” Cook them ahead to make your morning easier.
- Cheese is best sprinkled over the top when it comes out of the oven. Let it sit for about 30 seconds then fold in.
- Add flavor with pesto, salsa, ranchero sauce or fresh herbs when serving.
Check out the bottom of the post, where I’ve added some fun links to other breakfasty type dishes & favorite condiments to use with eggs.
Servings are going to depend on how many eggs your people will eat, so you’ll need to judge for yourself based on their appetites.
This is a nice recipe because you can make it as lean or as rich as you’d like and as many or as few eggs as you’d like. Make it your own (and make sure to print the recipe or have the link ready, because everyone will want it after they taste these!) I’d love it if you stopped back and let me know how you like these and what your special variation is!Print
Oven Baked “Hotel” Eggs
Oven Baked “Hotel” Eggs – probably the best scrambled eggs you’ll ever have!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 - 12 servings 1x
- 12 eggs
- 2 tablespoons melted butter
- 1 1/4 cup milk, half and half, or a combination
- 1/2 teaspoon salt
- pepper to taste
Preheat oven to 350 degrees.
Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
Leaving the pan in the oven, so as to retain as much heat as possible, pull out the rack just enough to reach the eggs with a spatula. Using a spatula, quickly but gently PUSH and PULL the eggs from the bottom and sides, forming large, soft curds. Push rack back and continue to cook.
Repeat the pulling and pushing a time or two more until eggs are thickened and no visible liquid remains. The eggs should appear very moist but will continue to cook from the heat of the pan. If you leave the pan in the oven until the eggs look “done,” they will be overcooked.
The process will take about 20 to 25 minutes.
See additional notes at: https://frugalhausfrau.com/2015/03/08/oven-baked-eggs-hotel-eggs/
A kind pinterest reviewer mentioned 18 eggs in a 9×13″ pan took about 45 minutes; they would likely cook faster in a pan that’s a bit larger, if you have one, like a lasagne pan.
- Serving Size: 2 eggs
- Calories: 206
- Sugar: 3g
- Sodium: 386mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Protein: 14g
- Cholesterol: 437mg
Kitchen & Cooking Hack
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