Oven Baked Eggs-Hotel Eggs - Frugal Hausfrau (2024)

79 Comments March 8, 2015 FrugalHausfrau

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 area 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!

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