Oven Scrambled Eggs

Fluffy scrambled eggs for a crowd....

A little while ago, I needed to make a good amount of eggs for a small brunch...and as usual, all of my burners were already in use, lol.

But I figured there had to be a way to make tasty scrambled eggs in the oven!

After a quick internet search, I found a great recipe. The original used a little too much butter for my taste, so I reduced it a bit...and luckily the eggs still turned out well. In fact, I think I like oven scrambled eggs a bit more than the usual skillet kind! These eggs have the perfect texture and fluffiness...foolproof eggs, IMO.

I usually don't like to add milk to eggs when I'm scrambling them on the stovetop...using plain water seems to yield a fluffier result. However, milk works very well in this oven version...

Oven Scrambled Eggs

12 large eggs

1 1/4 cups milk

2 tablespoons butter

1 teaspoon salt

Oil

Preheat oven to 350 degrees.

Lightly grease a 9" x 13" baking dish with oil, then add two tablespoons of butter to the bottom. Set the dish in the warm oven for a minute or two to melt the butter.

Whisk together the 1 dozen eggs, 1 tsp salt, 1 1/4 cup of milk, pour the mixture into the baking dish and bake at 350 for around 25-30 minutes, stirring it about 2 times throughout ( or every 10 minutes).

Simple as that!

Enjoy! :o)