Oven Scrambled Eggs and Cheese
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Day 2 of spring brunch week is a different way to cook up scrambled. These are oven scrambled eggs and cheese. You bake 1 dozen scrambled eggs in the oven. It’s a great way to to eggs for a large group.
The eggs also include some salt, dry mustard, and milk. You whisk this all together until the eggs are frothy. Then comes the cheese. You will need 2 cups of shredded cheddar cheese. However, feel free to change up the type of cheese used to whatever you like. A combination of Monterrey jack and cheddar would be tasty. I also think some pepper jack would be equally delicious. It would add a little kick. Then pour it into a buttered 9 x 13 inch baking dish.
Once cooked in the oven, these eggs can easily be cut in to square servings. I love they can be cut into a nicely defined shape. You can get 6 to 8 servings from this. I usually do 6 servings from these scrambled eggs and cheese which gives each person a serving of 2 eggs.
Here is what you need to make the
Oven Scrambled Eggs and Cheese
- BUTTER
- SALT
- DRY MUSTARD
- EGGS
- MILK
- CHEDDAR CHEESE
Oven Scrambled Eggs and Cheese
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp butter melted
- ½ tsp salt
- ½ tsp dry mustard
- 12 eggs
- 1 cup milk
- 2 cups grated cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Add the melted butter to a 9x13 baking dish, turning the dish to coat the bottom. Set aside.
- In a bowl, whisk together the salt, mustard, and eggs until frothy. Whisk in the milk. Then stir in the cheese.
- Pour the egg mixture into the baking dish.
- Bake at 350 degrees for 25-30 minutes or until the eggs are set. Remove from the oven and let sit for 2 minutes before cutting into squares and serving.
- Can serve topped with additional cheese or a dollop of sour cream.
Recipe adapted from CD Kitchen.
