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Convenient & It Works! Fluffy Scrambled Eggs In The Oven

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…

Ingredients:

Large eggs (12)
3/4 cup milk
1 TBS butter
salt & pepper

Directions:

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 [1]) 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!