Baked Scrambled Eggs With Veggies

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Light, fluffy scrambled eggs to serve 12 people.

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INGREDIENTS:
½ cup butter, melted
24 large eggs
1 ¼ cup Half-n-Half
1 ¼ cup milk
Salt and pepper, to taste
¼ cup olive oil
Fresh veggies, chopped (suggested: mushrooms,
red and green bell peppers, spinach, onion)
3 green onions, chopped
¼ cup shredded Parmesan cheese

DIRECTIONS:
1.   Pour melted butter into 9″x13″ baking dish.

2.  Whisk together the eggs, Half-n-Half, milk and salt.

3.  Pour eggs into baking dish.

4.  Put eggs into 350 degree oven, and stir every 5 to 10 minutes
until beginning to set.

5.  While eggs are baking, sauté veggies in olive oil until lightly browned.
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6.  If using spinach, add it to sautéed veggies to let it wilt for just a minute.
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7.  Add vegetables to eggs and bake another 8 to 10 minutes.

8.  Once eggs are set nicely but still moist, stir again and top with green onions and cheese.

9.  Bake 2 to 3 minutes longer and serve immediately.20160131_185453-1

 

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