We have lots more eggs than we have time to cook. So I'll frequently fill a glass baking dish with scrambled eggs, chopped spinach or broccoli, diced carrots & spices and bake it until it's set. If I have time I'll pour it into a pie shell instead & call it quiche. Otherwise, I'll just bake it straight in the dish. Then the family can cut out a chunk & re-heat it for breakfast -- or lunch, or dinner -- maybe melt some cheese on it, or put it between bread or bagel halves. I used to have problems with the egg cooking too dry & hard at the bottom of the pan waiting for the center to cook through. Then I read about placing the egg dish in a larger pan of water in the oven. Somehow it helps everything cook more evenly & nicely all the way through. This may be a well-known method for many of you, but it was a great new idea for me.