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Basic Oven Scrambled Eggs

Basic Oven Scrambled EggsFor creamier scrambled eggs, try adding small cubes of cream cheese or a dollop of cottage cheese before cooking. Add flavor with pesto, salsa or fresh herbs.

Recipe Ingredients:

12 large eggs
3/4 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Beat eggs, milk, salt and ground black pepper in bowl until blended.
  3. Pour egg mixture into lightly greased 13x9x2-inch baking pan.
  4. Bake in 350°F (175°C) oven until eggs begin to set, about 7 minutes.
  5. Leaving pan in oven, carefully pull out oven rack. Gently pull the eggs completely across the bottom and sides of pan with an inverted turner, forming large soft curds.
  6. Continue baking. Repeat pulling eggs with turner a few more times until thickened and no visible liquid egg remains, 12 to 15 minutes Remove from oven. Serve immediately.

Makes 6 servings.

Tips:

  • Top with a sprinkle of shredded cheese or fresh herbs.
  • For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.
  • For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.

Nutritional Information Per Serving (1/6 of recipe): Calories: 158; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 425mg; Sodium: 540mg.

Recipe and photograph courtesy of the American Egg Board.