Food & Drink Magazine

Wednesdays Unplugged - Oven Scrambled Eggs

By Homesmsp @HomesMSP

"The bond that links your true family is not one of blood, but of respect and joy in each ." ~ J. K. Rowling

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

This week has flown by, busy with both buyers and sellers... have had a cold snap that reminds us we live in Minnesota. My husband's brothers were in town last weekend and the three 'boys' went to a classic car auction... while the rest of us shivered and shook at our grandson's football game. We have some serious grandkid time coming up... can never put enough value on that time spent together.


Our grandkids love breakfast any time of day, and I decided to try these oven scrambled eggs from one week. Everyone commented on how delicious they were... definitely a keeper!  I started with a hotter oven from another dish, still delicious.


  • 1/4 cup butter, melted
  • 12 eggs
  • 1 teaspoon salt
  • 1 1/4 cup milk

Preheat over to 350 degrees F. Pour melted butter into glass 9 x 13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Grandually whisk in milk. Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10-15 minutes, or until eggs are set but still glisteny-moist. Serve immediately.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooks

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