Oven Scrambled Eggs
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Milk||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
Pour margarine into rectangular pan, 13 x 9 x 2 inches; tilt pan to coat bottom.
Beat remaining ingredients with rotary beater.
Pour into pan.
Cover and refrigerate no longer than 24 hours.
Bake uncovered in 350° oven, stirring frequently, until eggs are thickened throughout but still moist, about 30 minutes.