Preheat the oven to 350°F. Add melted butter to the casserole dish, coating the bottom completely.
Crack all of the eggs into a medium bowl and whisk together. Whisk in cream and milk until combined. Pour egg mixture over the butter, using the whisk to gently mix in some of the butter.
Bake for 10 minutes, then carefully stir the eggs. Bake for another 10 minutes, then stir again, this time making sure to pull the eggs away from the sides.
Bake for a final 10 minutes, then remove from the oven, add half of the chives, and stir everything together, breaking apart larger pieces, until everything is combined. Any remaining liquid should finish cooking from the residual heat. Top with remaining chives and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 2-3 days. The FDA recommends using a shallow container, so the eggs can cool quickly in the refrigerator. Freeze in an airtight container for up to 2 months. Cooking Tips
The residual heat should finish cooking any liquid left in the eggs when you're stirring it together. If there's any remaining liquid, place the eggs back in the oven for 5-10 minutes.
Use oven mitts to stir, because the glass baking dish is going to be really hot!
For even more creaminess, add 1/2 cup sour cream to the egg mixture.
If you want to make oven scrambled eggs with cheese, add 1-2 cups of shredded cheddar or pepper jack cheese at the 20 minute mark, stirring until evenly distributed.
Add leftover cooked veggies, bacon, green onions, or pieces of potato for more variation.