It's Friday, time for one of my favorite things – Baked Scrambled Eggs⠀
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Every weekend, I meal prep both breakfasts and lunches for my husband and me. Our breakfasts usually consist of eggs on three days and hot cereal on the other two.⠀
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An easy way to meal prep scrambled eggs is by making them in a large batch and baking them in the oven.⠀
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To achieve this, I preheat the oven to 350° and grease a 9x13 baking dish. In a large bowl, whisk together 12 eggs and ¼ cup of either water or milk. Pour the contents into the baking dish and bake for approx. 30 minutes or until the eggs are set and the top is a light golden brown. Remove dish from the oven and run a spatula around all four edges. Let cool and then cut into squares (for a 2-egg serving cut into 6 pieces, for a 1-egg serving cut into 12 pieces). Remove pieces from the baking dish with a spatula and store them in an air tight container in your refrigerator for up to 6 days.⠀
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You can get creative and add your favorite veggies, cheese, meats, herbs or spices. I prefer making mine plain and then cook and store the veggies that we’ll eat with them separately. This week I did tri-color bell peppers.⠀
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I’ve also used this recipe on weekends when we have house guests. It’s the easiest way to feed a large group of people without having to spend a lot of time in the kitchen.⠀
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If you decide to try this recipe, let me know what you think by leaving a comment below.⠀
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If you enjoyed this post, please follow me @bethkeeneherrmann. All My Favorite Things posts can be found at #bkhfavoritethings⠀
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