Instructions

• Preheat the oven to 350°F (175°C). Place a rack in the center of the oven and spray a 9x13-inch glass baking dish with nonstick cooking spray.
• Melt 1/4 cup butter (microwave briefly or melt on the stovetop) and set it aside to cool until just warm or room temperature.
• In a large bowl, crack 12 large eggs. Add 1 cup milk, 1/4 cup water, and 1 teaspoon salt. Whisk until the mixture is smooth and well blended.
• Whisk the cooled melted butter into the egg mixture until fully combined.
• Pour the egg mixture into the prepared 9x13 baking dish and smooth the surface with a spatula.
• Bake uncovered for 10 minutes.
• Remove the dish from the oven and gently stir the eggs with a spatula to break up any set edges and distribute the still-liquid portion.
• Return the dish to the oven and bake for an additional 12 minutes, or until the eggs are set (no large pools of liquid remain).
• Remove from the oven, let rest 1–2 minutes, then fluff the eggs with a fork. Taste and adjust salt if needed. Serve warm.