Oven Baked Scrambled Eggs is a perfect method to cook for large numbers in one go. This recipe will easily feed 10 people for a family brunch/breakfast. I like to add a handful of grated cheddar cheese. Also try adding a teaspoon of English mustard for a little warmth. While the eggs are baking, you have time to cook the bacon, sausages, tomatoes, mushroom, toast, muffins etc. The list of possibilities is endless.
Oven Baked Scrambled Eggs
This is a life saver when your cooking brunch for a crowd. Easy to do and perfect everytime.
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Add to CollectionServings: 10 People
Calories: 322kcal
Ingredients
- 24 large eggs free range
- 600 ml full fat milk
- 2 tsp salt
- 115 g unsalted butter melted
- 75 g cheddar cheese grated
Instructions
- Preheat your oven to 175C/350F/Gas Mark 4.
- Put the butter into a small saucepan and place over a medium low heat to melt.115 g unsalted butter
- When the butter has melted, pour into the glass baking dish.
- In a separate bowl, add the cracked eggs and salt and whisk together.24 large eggs, 2 tsp salt
- Slowly add the milk and whisk as you pour until everything is combined.600 ml full fat milk
- Pour the egg and milk mixture into he buttered glass dish.
- Place the dish into the preheated oven and cook for 10 minutes.
- Remove from the oven and gently stir and add the cheese if using.75 g cheddar cheese
- Return to the oven for a further 10 minutes or until the eggs have set to your liking.
- Serve immediately with chopped parsley or chives with muffins, toast, sausages, bacon, tomatoes etc.
Nutrition
Calories: 322kcal | Carbohydrates: 4g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 486mg | Sodium: 709mg | Potassium: 267mg | Sugar: 3g | Vitamin A: 1111IU | Calcium: 199mg | Iron: 2mg
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