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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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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Cheddar, Cheese, Dairy, Eggs
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
10
People
Calories:
322
kcal
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Ingredients
Metric
Imperial
24
large
eggs
free range
600
ml
full fat milk
2
tsp
salt
115
g
unsalted butter
melted
75
g
cheddar cheese
grated
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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:
322
kcal
|
Carbohydrates:
4
g
|
Protein:
19
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.4
g
|
Cholesterol:
486
mg
|
Sodium:
709
mg
|
Potassium:
267
mg
|
Sugar:
3
g
|
Vitamin A:
1111
IU
|
Calcium:
199
mg
|
Iron:
2
mg