Last night I made the best scrambled eggs. I think I dreamt about them last night! They were so good that I had to share the recipe with you. I have always made scrambled eggs on the stove, so when a recipe came across my email box that made scrambled eggs in the oven I was intrigued!
While I am teaching quilting to the girls in our homeschool co-op the boys are all taking a cooking class. I love this because I come home with a meal ready to pop in the oven for dinner every Tuesday night! In fact, since I have 2 boys I have 2 meals coming home with me every Tuesday! Yea for me!
The reason I tell you this is because yesterday the boys made fruit salad and pumpkin bread, which wasn’t one of their typical dinner meals. The teacher of the class said we could make scrambled eggs to go with it and have breakfast for dinner. I am all over not having to think about dinner. Which is why I love EMeals! See my review here.
Anyways, I digress….so when I had the recipe come in my email and I knew we could eat eggs for dinner it was a perfect opportunity to try out the recipe for the Scrambled Eggs in the oven. I am in love…
These were the best eggs I have ever eaten. They were light and fluffy and oh, so delicious. And EASY to make. You will want to try these right away. This recipe came from All Recipes….here’s the link. These would be great to make for a large crowd as well!
This recipe I scaled the servings back….Enjoy! You won’t regret it!
Oven Scrambled Eggs
- 1/4 cup butter or margarine, melted
- 12 eggs
- 1 teaspoon salt
- 1-1/4 cups milk
- Preheat the oven to 350 degrees F.
- Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.