Basic Oven Scrambled Eggs

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

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 162

    Total fat: 11 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 375 mg
    Sodium: 543 mg
    Carbohydrates: 2 g
    Fiber: 0 g
    Sugar: 2 g
    Protein: 14 g
    Vitamin A: 174 mcg
    Vitamin D: 2 mcg
    Folate: 49 mcg
    Choline: 298 mg
    Calcium: 91 mg
    Iron: 2 mg
    Potassium: 180 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.

Directions

  1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in large 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. 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.

Insider Info

  • For creamier oven scrambled eggs, try adding small cubes of cream cheese or a dollop of ricotta or cottage cheese before cooking. Add flavor with pesto, salsa or fresh herbs.
  • 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 should you beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.