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Basic Oven Scrambled Eggs

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Quick Recipe

Prep Time: 3 minutes
Cook Time: 19 to 22 minutes
Makes: 6 to 12 servings

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What You Need

12
EGGS
3/4
cup milk
1
tsp. salt
1/4
tsp. pepper

Here’s How

  1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in bowl until blended.
  2. POUR egg mixture into lightly greased 13 x 9 x 2-inch baking pan. BAKE in 350°F oven until eggs begin to set, about 7 minutes. Leaving pan in oven, pull out oven rack. GENTLY PULL the eggs completely across the bottom and sides of pan with an inverted turner, forming large soft curds.
  3. 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.

Video Demonstration

Enjoy

  • 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.

Insider Info

  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from oven.
  • How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, vitamin D, folate and iron

calories: 158
total fat: 10g
saturated fat: 3g
polyunsaturated fat: 2g
monounsaturated fat: 4g
cholesterol: 374mg
sodium: 544mg
carbohydrates: 2g
dietary fiber: 0g
protein: 14g
vitamin A: 598.2IU
vitamin D: 97.0IU
folate: 48.5mcg
calcium: 93.2mg
iron: 1.8mg
choline: 256.1mg

vitamin C: 0.1mg
vitamin E: 1.5IU
trans fat: 0g
sugars: 2g
potassium: 182.0mg
magnesium: 15.5mg
selenium: 31.5mcg
phosphorus: 226.2mg
vitamin B12: 1.1mcg
vitamin K: 0.5mcg
vitamin B6: 0.2mg
copper: 0.1mg
vitamin B1 - thiamin: 0.1mg
manganese: 0mg
zinc: 1.4mg
vitamin B2 - riboflavin: 0.5mg
vitamin B3 - niacin: 3.1mg
omega 3: 0.1g
omega 6: 1.6g

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