Fluffy Oven-Scrambled Eggs

1/4 cup butter, melted
12 large eggs
3/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups milk, half-and-half, or mixture of milk and cream (reduce liquid slightly for firmer eggs)

Optional: 
For cheesy eggs, 3/4 cup cheddar cheese
For chive-y eggs, snipped chives 

Heat oven to 350° F.

Pour the melted butter into an approximately 8 x 11-inch glass baking pan.

In a bowl, whisk together the eggs and seasonings until smooth and well-blended.  Gradually whisk in the milk or half-and-half.  Mix in cheese or chives, if using.  Pour egg mixture into the baking pan.

Bake uncovered for 10 minutes.

Remove the pan from the oven, then stir the eggs.  Return to the oven and bake for another 15 to 20 minutes, or until the eggs are just set.  (To ensure soft, fluffy eggs, do not overcook, as the eggs will continue to cook after removing from the oven.)

Serve immediately.  

Serves 6.  Recipe can be doubled to serve 12.



From Food.com