OVEN SCRAMBLED EGGS
These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
Provided by Erin
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g
BAKED SCRAMBLED EGGS
Butter, cheesy and fluffy eggs every time? You have got to try Baked Scrambled Eggs. You won't be disappointed in how delicious these scrambled eggs taste. Making oven baked eggs has never been easier.
Provided by Katie Clark
Categories Classic
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees
- While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
- In the mean time, whisk eggs with milk.
- Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
- Remove the pan with the butter from the oven.
- Pour egg mixture on top. Bake for 10 minutes.
- If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
- If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.
GOURMET SCRAMBLED EGGS
Steps:
- In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Nutrition Facts : Calories 289 calories, Fat 25g fat (7g saturated fat), Cholesterol 439mg cholesterol, Sodium 320mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
EGG SCRAMBLE
Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
FANCY EGG SCRAMBLE
A great make ahead egg dish for a weekend brunch or special breakfast! I've even made this for dinner! Taken from Taste of Home Country Cooking
Provided by yooper
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, sauté bacon and onion in butter until tender, but not brown.
- Add eggs and scramble until set.
- Remove from heat; set aside.
- To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
- Add milk, gradually.
- Cook and stir until bubbly.
- Stir in cheese until melted.
- Fold cooked eggs and mushrooms into cheese sauce.
- Place in a 12x7-inch baking dish.
- Combine topping ingredients and sprinkle over egg mixture.
- Cover and refrigerate overnight until 30 minutes before baking.
- Bake uncovered at 350°F for 30 minutes.
Nutrition Facts : Calories 492.2, Fat 37.1, SaturatedFat 20, Cholesterol 500, Sodium 802.4, Carbohydrate 17.4, Fiber 1, Sugar 2.1, Protein 22.2
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- Eggs Baked Over Sautéed Mushrooms and Spinach. Butter-sautéed mushrooms, leeks, and spinach are topped with a just-set baked egg in this satisfying dish.
- Baked Eggs with Chorizo and Potatoes. Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs — all cooked together in a big cast-iron skillet — is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.
- Baked Huevos Rancheros. Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, F&W's Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes.
- Bacon, Tomato, and Cheddar Breakfast Bake with Eggs. This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned).
- Baked Egg and Asparagus Gratins. These classic egg and asparagus gratins are topped with crispy panko and baked individually for a perfect weekend brunch addition.
- Baked Eggs with Spinach, Asparagus, and Prosciutto. The eggs are baked in nests of crusty bread until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce for the accompanying asparagus and prosciutto.
- Eggs Baked in Roasted Tomato Sauce. For this simple and satisfying dish, roast tomatoes with garlic and olive oil to concentrate their sweet flavor before pureeing and topping with just-set eggs and plenty of Parmigiano-Reggiano.
- Za'atar Baked Eggs. In her teens, Top Chef judge Gail Simmons spent a summer on a kibbutz in Israel, working in her first professional kitchen. She was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens.
- Baked Eggs in Poblano Tomato Sauce. Food & Wine's Kay Chun uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in her simple and delicious breakfast bake.
- Mexican-Style Eggs in Purgatory. For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro, and scallions.
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