Oven-baked scrambled eggs are perfect to make on the weekend! You’re all set for breakfast sandwiches all week! I love how light and fluffy they are – and they’re easy to reheat!
Lightly spray sides of 8"x8" baking dish. Add butter and place in oven. Butter will melt while oven preheats. If adding veggies like peppers, onions, mushrooms - add with butter
2 tbsp butter
In a medium bowl, whisk together eggs, milk and Lawrys
6 eggs, 1/2 cup milk, 1/2 tsp Lawry's seasoning salt
Once butter is melted, remove pan from oven and spread butter all around baking dish.
Pour egg mixture into baking dishIf adding meat like precooked sausage or precooked bacon - add here
Place baking dish in oven and bake for 6-8 minutes
Open oven and remove dish. Using a spatula, pull cooked eggs from edges of dish into the center so the runny parts will move to the edges. Lightly stir eggs.If adding cheese - add here
Place dish back in oven and bake for 6-8 minutes more. Remove from oven and stir. This should finish the eggs off and any runny bits will be cooked by hot dish and rest of the eggs. If they are not completely set up, bake for 3-4 minutes more checking frequently.
Notes
Want to air fry your scrambled eggs? I've got you covered!**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**