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Oven-Baked Scrambled Eggs

(2)

2 reviews

15 min prep time
50 min total time
9 ingredients
12 servings

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Brunch was never so easy! Here´s a great way to make scrambled eggs for a crowd without being tied to the stove.

Ingredients

12: eggs

1/3: cup milk

1/4: cup margarine or butter, melted

1/2: teaspoon salt

1/4: teaspoon pepper

1/4: teaspoon nutmeg

1: (16-oz.) pkg. frozen broccoli, carrots & cauliflower

6: oz. (1 1/2 cups) shredded Gruyere or Swiss cheese

1/3: cup chopped green onions

Steps

1 Heat oven to 350°F. Generously grease 13x9-inch (3-quart) baking dish or 12-inch ovenproof skillet. In large bowl, combine eggs, milk, margarine, salt, pepper and nutmeg; beat well. Stir in frozen vegetables, 1 cup of the cheese and onions; mix well. Pour mixture into greased baking dish.
2 Bake at 350°F. for 25 to 30 minutes or until eggs are just set in center, stirring twice during baking. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes or until cheese is melted.

1 Heat oven to 350°F. Generously grease 13x9-inch (3-quart) baking dish or 12-inch ovenproof skillet. In large bowl, combine eggs, milk, margarine, salt, pepper and nutmeg; beat well. Stir in frozen vegetables, 1 cup of the cheese and onions; mix well. Pour mixture into greased baking dish.
2 Bake at 350°F. for 25 to 30 minutes or until eggs are just set in center, stirring twice during baking. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes or until cheese is melted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 180

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 5g 25%
Cholesterol: 226mg; 75%
Sodium: 250mg; 10%
Total Carbohydrate: 4g; 1%
Dietary Fiber 1g 4%
Protein: 11g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 10%; 10%
Calcium: 20%; 20%
Iron: 4%; 4%

Exchanges:

1 Vegetable; 1 1/2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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