Ingredients:
12 Large Fresh Whole Eggs
1 Cup Of Low Fat Milk
1/4 Cup Of Real Salted Butter
1/2 Teaspoon Of Black Pepper
1 Teaspoon Of Kosher Salt
Information:
Serving Size 6
255 Calories Per Serving
17 Grams Of Fat
Preparation Instructions:
I would like to give a shout out to Susan from London England, who was nice enough to send us this oven scrambled eggs recipe for publishing here in our recipe database. To begin the creation process, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next you will want to take out a nine by thirteen inch baking dish, and melt all of your real salted butter in it. Once the dish has totally cooled, you will then want to add into it the large fresh whole eggs, low fat milk, black pepper, and kosher salt. Whip and beat these ingredients together until you have an even scrambled eggs mixture. By this time your oven should have sufficiently heated, so slide the baking dish into the oven, and let the eggs bake uncovered for ten minutes. Once the ten minute marker has expired, you will then want to briskly stir the eggs thoroughly, and then slide the dish back into the oven to bake for an additional ten to fifteen minutes, or until the eggs look done. That concludes this oven scrambled eggs recipe, we hope that you have thoroughly enjoyed it.
