Fluffy Baked Scrambled Eggs

Baked Scrambled Eggs

Have you ever wondered how restaurants create such fluffy scrambled eggs? Instead of cooking the eggs on the skillet, they are baked in the oven to a wonderful, golden color. This recipe is so easy that your kids can make it on their own. It can also be made the night before and stored in the refrigerator—just keep the vegetables separate from the egg mixture, then throw them together just before baking for a quick, healthy breakfast for the whole family.

8 large eggs

1 ½ teaspoon prepared mustard

¾ teaspoon to 1 teaspoon salt

1 tsp dried parsley

1/8 teaspoon pepper

1/8 teaspoon dried thyme

1 green onion, finely sliced

A handful or two of sliced vegetables (mushrooms, asparagus, broccoli, peppers, zucchini—whatever you prefer)

1 large tomato, seeded and coarsely chopped

1 cup shredded cheese (cheddar, parmesan or Italian mix)

1)      Preheat oven to 350. Grease an 8x8” pan.

2)      Beat eggs in a large bowl until light and frothy.

3)      Add mustard and seasonings; mix well.

4)      Stir in onion and vegetables

5)      Pour egg mixture into a greased 8x8” pan

6)      Place baking dish in heated oven.

7)      Bake approximately 8 to 15 minutes, until eggs are just barely set in the middle. (Be sure to check at 8 minutes—the time depends on how many vegetables you added to the mixture and how accurate your oven temperature is)

8)      Pull from oven and push eggs from pan into serving bowl, breaking up the eggs into smaller pieces

9)      Stir in tomatoes and cheese.

10)  Top with additional parsley.

11)  Cover with foil until ready to serve.

Makes 3-4 servings.