HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in bowl until blended.
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.
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.
Top baked scrambled eggs 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 Tips on How to Make Baked Scrambled Eggs Perfectly
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.