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Preheat oven to 350.
Blend all the ingredients together on high for 20-30 seconds (depending on the size of your blender, you may need to do this in two batches–you can blend one dozen eggs with the fat, then the other dozen eggs with the water and salt, then mix in your baking dish).
Pour into a 9×13″ (or bigger) deep glass or ceramic baking dish.
Bake, stirring at the 10 minute, 20 minute, 25 minutes and 30 minute marks.
Remove it from the oven when just slightly underdone (a bit gooey underneath when you stir it), typically at about 30 minutes, and give it a good stir to break up bigger pieces. Let it sit for 3-4 minutes before serving for it to finish cooking. If it’s not cooked enough at 30 minutes, check every 3-4 minutes until done. It shouldn’t take more than 40 minutes, even if you have very large eggs.