My husband and I don’t disagree on much, but one thing we can’t agree on is scrambled eggs. He likes them runny and slightly under cooked, I like them dry and slightly over cooked. Thankfully we have these eggs to save our marriage. It is the one way we both love our eggs, and as a bonus our kids love them too so everyone is happy when these are on the table. They may take a little longer to cook than scrambled eggs, but they are absolutely delicious and totally worth the wait! I’ve also found that these are a great way to cook eggs for a crowd. If you’re having out of town guests coming to visit for the holidays, just stick a pan or two of these in the oven while you whip up a batch of these fluffy pancakes
and these homemade hashbrowns
and you may never get your guests to leave 😉
10 eggs, beaten
1 cup milk
1/4 tsp onion powder
1/4 tsp garlic salt
1 cup cheddar cheese, grated
1 cup mozarella cheese, grated
optional toppings: chives, chopped green onions, salsa, avacado or sour cream
*My kids prefer these plain, but you can mix in ingredients such as chopped ham, peppers, tomatoes, mushrooms, etc.
Preheat oven to 325 degrees. Whisk together above ingredients then pour into greased 8.5 x 11″ baking dish. Bake for 40-45 minutes, or until lightly brown and eggs seem firm, not runny. Cut into squares and garnish each serving with desired toppings.
*Source: Michelle Yost