Belly Full · by Amy Flanigan★ 5.0 (3)
Baked Scrambled Eggs
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 28%
CARBS 4G6% OF CAL
0G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 19G69% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy baked scrambled eggs made in large batches with just milk, butter, and seasonings. Quick and perfect for feeding a crowd at breakfast. Finish with fresh chives for garnish.
mainamericanegg disheggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 large eggs
- 1 1/4 cups whole milk
- 1/4 cup butter (, melted and cooled)
- 3/4 teaspoon salt
- pepper (, for serving)
- chopped chives (, for garnish)
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 28%
CARBS 4G6% OF CAL
0G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 19G69% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 499mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.