Prep 10 mins
Cook 20 mins
This is an easy way to do scrambled eggs while you prepare the rest of your breakfast. Recipe can be halved very easily and baked in an 8" square baking dish for the same amount of time. Recipe from Allrecipes.
- Preheat oven to 350°.
- Pour melted butter into a glass 9x13 inch baking dish.
- In a large bowl, whisk eggs and salt together until well blended.
- Gradually whisk in milk.
- Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
- Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.
I doubled this recipe to make 12 servings. I used a glass baking dish like the recipe called for, and the eggs were done in 30 minutes. They were so light and fluffy and looked wonderful. I can't wait to take them to work tomorrow to share with my fellow employees. I did cut the salt to 1 teaspoon instead of two. I might add some more when eating them.
I used 3 boxes of eggbeaters instead of the fresh eggs - I also added a 1/3 cup of sour cream to keep them fluffy. Made them for breakfast at camp- they were devoured. Much, much simpler than scrambling that many eggs. I also found that it took about 40 minutes in a stainless steel commercial size pan.
I was skeptical, but with all the good reviews, I took a chance, and am glad I did! The eggs did, indeed, come out in fluffy, soft curdles. Specifically, I doubled the recipe, used less butter (with garlik cooked into it, but not browned) and a bit less milk, and added in a bunch of parsley and chives and pepper, and less salt - all the green stuff floated to the top, but whenever the edges were firming up, I mixed it up (maybe 3 times in all) and the herbs were well distributed by the end. Great way to cook eggs for a crowd when you are busy doing other things!