I had an email from Merill last week sharing this neat recipe and I just had to try it out. They turned out great (all of us actually preferred this method compared to how I normally prepare them in a frying pan) and I have her permission to share these instructions with you (thank you Merill!).
I put them in at the same time as a sheet pan full of bacon, my notes are at the bottom with the adjustments I made for that.
The Tipnut home had a delicious, Sunday morning feast that was fuss-free and grease-splatter free (with no hovering over the stove to prepare the meal and no messy stove-top to clean afterwards, love that!). Here’s the recipe…
Large eggs (12)
3/4 cup milk
1 TBS butter
salt & pepper
- Preheat oven to 350°F.
- Grease a 9×13 casserole dish well with butter (including sides).
- Whisk eggs together in a large bowl until yolks are broken then add milk, whisk until well blended. Pour mixture into casserole dish, season well with salt and pepper, then set dish on middle rack in preheated oven.
- When they begin to set (after cooking for about 10 minutes), take a spatula and push the mixture side to side to scramble them (you’ll notice the edges are where they first start cooking), make sure to scrape the bottom and sides well. Continue cooking for approximately another 15 minutes, stirring every 5 minutes or so to scramble as they really start setting up.
- Once they’re done, remove from heat and serve.
Yield: 4 to 6 servings
Optional: Add thinly sliced green onions or chives when first whisking the batch, top with shredded cheddar cheese when nearly done.
Tipnut’s Notes For Cooking At The Same Time With Bacon:
I preheated the oven to 375°F (as directed on this page) then cooked the bacon for 10 minutes. Reduced heat to 350°, moved the sheet to the lower rack and placed the egg dish on the middle rack.
I found they took a few minutes longer to begin to set than the instructions stated above, but after they started the process was the same (needing to be stirred every 5 minutes or so). Even with the reduced heat, the bacon was done a few minutes sooner (I used thin-sliced), enough time to get them off the pan and onto a paper towel lined plate and to pour off the grease from the pan. Once the plate of bacon was on the table, the scrambled-egg-deliciousness was served piping hot from the oven.
We really enjoyed the meal, and I especially enjoyed not having much cleanup to do afterward!