Big Batch Scrambled Eggs
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 181 |
| pro | 13 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 2 g |
| fibre | 0 g |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 11 |
| vit A | 22 |
| folate | 16 |
For a large group, these ever appealing eggs are an easy answer. If you don't have a big enough skillet, use two or cook them in two batches.
Ingredients
Preparation
In large bowl, beat together eggs, milk, salt and pepper.
In deep 12-inch (30 cm) skillet or shallow Dutch oven, heat butter over medium-high heat; pour in egg mixture and reduce heat to medium-low. Cook until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for 20 to 25 minutes or until thickened and moist but no visible liquid remains. Serve immediately or keep warm over pan of hot water.
Source : Mealtimes Made Easy: 2001
- Keywords : Breakfast; Brunch; Skillet; Eggs; Kid-Friendly;
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