I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burritos are made I will freeze them all. What is the best way to cook the egg casserole uniformly?
- over the stove with a large skillet? large wok over stove?
- baking with a casserole dish or metal skillet in oven? with lid or without lid? what temperature time (i.e. hot 350+ F and shorter time or cooler 250-300 F and longer) and how long?
- (maybe you have another way that is not stove+skillet nor baking.)
I chose to go with baking because I think such a large volume of eggs is too difficult to cook over a stove in a skillet/wok.
 I say difficult because when I cook a 10-11 egg mixture over a stove with a 10 inch skillet the cooking requires stirring vigorously the entire egg mixture throughout the entire cooking process and the total time is something like 5-10 minutes plus or minus (I haven't measured how long I just look at the egg consistency). So after half way through finishing stirring you start to get tired and sometimes you get parts that get harder if you slack in your stirring. And so I can't imagine doing the same thing with 16 eggs I don't think I would have the stamina to cook stirring that long and I would be concerned about food safety with everything cooking through.