Keto Diet
Oven Scrambled Eggs are fluffy eggs made in the oven for a crowd! This easy breakfast is perfect for guests.
Scrambled Eggs in the Oven
I’m sure your first thought is why would you need to scramble eggs in the oven? I just had two families staying with us for a week and found that even my largest skillet had a hard time holding more than ten eggs which meant I had to make them twice.
With this version you can make up to 24 eggs in the oven easily. Fluffy and light! I love these Baked Eggs but these are simple and everything I need is on hand.
HOW TO MAKE SCRAMBLED EGGS IN THE OVEN
First start by cracking twenty four eggs in a bowl and whisking them well.
Stir in the milk and salt. Add pepper if desired.
Bake in the oven, stirring intermittently.
OPTIONS:
This is a great base for any of your hearts desires. Add diced onion, peppers, ham, or bacon in the mix. You can also sprinkle your favorite cheese on top for the last 5 minutes.
OTHER EGG RECIPES
Yield: 12 servings
Oven Scrambled Eggs are fluffy eggs made in the oven for a crowd! This easy breakfast is perfect for guests.
-
1/2
cup
butter -
24
large
eggs -
2
cups
milk -
2
teaspoons
salt - ground pepper if desired
-
Preheat oven to 350 degrees F. Melt butter in a microwave safe bowl or place it in a 9×13 pan in the oven as it preheats to melt it that way while you prepare the eggs.
-
In a large bowl, crack all of the eggs and whisk well. Pour in the milk and salt. I use a fine sea salt so if you are using something other than that you may need to add more after the eggs have cooked. Add pepper if desired.
-
Pour melted butter in a 9×13 pan (or if it’s already melted in the oven just continue). Pour eggs in baking dish.
-
Bake for 10 minutes then stir well pushing the outside edges in as they cook faster. Bake for another 10-15 minutes until set, fluffy with a spoon. They might need a bit longer depending on your oven.
-
Options: Add diced onion, peppers, ham, or bacon in the mix. You can also sprinkle your favorite cheese on top for the last 5 minutes.
Source: Jill Porter. I reduced the milk and salt just a little.
