Oven-Baked Scrambled Eggs

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

By Pillsbury Kitchens

July 1, 2010

eggs

1/3

cup milk

1/4

cup margarine or butter, melted

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon nutmeg

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

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

1/3

cup chopped green onions

Hide Images

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.