Scrambled Eggs Two Ways
These are the best scrambled eggs. Use them in breakfast wraps or eat with toast, either way its a win.
Servings 4 servings
Ingredients
- 8 large Eggs
- 2 tbsp melted butter
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
OVEN BAKED
- preheat oven to 350 and butter a smaller baking dish, I use a 6x8 dish
- whisk eggs, milk, salt and pepper together until fully combined
- Pour into baking dish and put in oven, set a timer for 15 minutes to start
- After 15 minutes, stir the eggs using a flat spatula, pull the mixture away from the sides of the baking dish.
- Set timer for 10 more minutes and stir again, If eggs are mostly cooked and just a little runny, pull out of oven and stir to fully combine. Eggs will finish cooking off the heat.
- Serve or use immediately. any leftovers can be stored in container in refrigerator and re-warmed in oven.
STOVE TOP
- whisk eggs, milk, salt and pepper together until fully combined
- melt butter in a shallow sauce pan on med low heat
- add egg mixture, move mixture around every few minutes with a spatula pulling the spatula through the eggs instead of a circular motion. this takes around 10 mins.
- once eggs are almost completely cooked, but still a little runny, pull off the heat and stir together. eggs will finish cooking as they sit. serve immediately
- serve or use immediately. leftovers can be stored in container in refrigerator and re-warmed in the oven.