Baked Scrambled Eggs
These Baked Scrambled Eggs are a fluffy delight! Perfect for brunch or a quick dinner, they're simple yet elegant!
Equipment
- Large Mixing Bowl
- Whisk
- Baking dish (9x13 inch)
- Oven mitts
- Spatula
Ingredients
Ingredients
- 12 large eggs
- 1 cup milk
- 1/4 cup water
- 1 teaspoon salt
- 1/4 cup butter melted and cooled
Instructions
Instructions
- Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C).
- Step 2: Prepare the Baking Dish. Grease your baking dish with a little butter or non-stick spray.
- Step 3: Whisk the Ingredients. In a large mixing bowl, crack 12 large eggs and add 1 cup of milk, 1/4 cup of water, and 1 teaspoon of salt. Whisk until well combined and frothy.
- Step 4: Add the Butter. Slowly pour in 1/4 cup of melted and cooled butter, stirring gently to combine.
- Step 5: Pour into the Baking Dish. Carefully pour the egg mixture into the prepared baking dish, spreading it out evenly.
- Step 6: Bake. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the eggs are set and slightly golden on top.
- Step 7: Serve. Once baked, let it cool for a few minutes, cut into squares, and serve warm.
Notes
- For a lighter version, substitute butter with olive oil.
- Mix in fresh herbs like chives or parsley for added flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.