Scrambled Eggs In The Oven Recipes

CHEESY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
• Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
• Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.

FLUFFY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 350°.
• Pour melted butter into a glass 9x13 inch baking dish.
• In a large bowl, whisk eggs and salt together until well blended.
• Gradually whisk in milk.
• Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
• Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

SCRAMBLED EGGS IN THE OVEN

Steps:

• 1. Preheat the oven to 350*F.
• 2. Pour melted butter into a glass 9x13 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.
• 3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
• My Note: I did modify the recipe slightly buy sautéing some onions and garlic and tossing them in with the batter, and adding cheese when almost done.
• They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.
• Make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 minute
• This time I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.
• This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just me and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables.
• A very simple scrambled eggs recipe for a large crowd. This dish has become my go-to brunch dish when my family comes over. I usually add the real bacon bits that you can get in a jar and a handful of cheddar cheese if I want to make them extra special. They come out perfect every time. I've even scaled them down to 2 servings for my LOVE ONE and me and they were still delicious.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

BEST SCRAMBLED EGGS EVER

Steps:

• Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
• Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 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.

THE BEST SCRAMBLED EGGS

Steps:

• Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
• Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
• Transfer to a plate and serve immediately.

SCRAMBLED EGGS

Steps:

• In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
• In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
• Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

OVEN SCRAMBLED EGGS

Steps:

• Divide butter among four 13-in. x 9-in. baking dishes. Combine eggs and salt; mix well. Gradually stir in milk. Pour evenly into baking dishes. , Bake, uncovered, at 350° for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

SCRAMBLED EGGS

Steps:

• Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.

SCRAMBLED EGG CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

BAKED SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees
• While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
• In the mean time, whisk eggs with milk.
• Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
• Remove the pan with the butter from the oven.
• Pour egg mixture on top. Bake for 10 minutes.
• If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
• If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.

OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Divide butter among four 13 x 9 inch baking dishes.
• Combine eggs and salt; mix well.
• Gradually stir in milk.
• Pour evenly into baking dishes.
• Bake, uncovered at 350ºF for 10 minutes; stir.
• Bake 10-15 minutes more or until eggs are set.
• Serve immediately.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

MUFFIN-TIN SCRAMBLED EGGS

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

MARTHA'S SCRAMBLED EGGS

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.