Pillsbury's recipe for oven-baked scrambled eggs involves mixing together eggs, milk and butter, then seasoning the mixture with salt, pepper and nutmeg. The recipe also calls for frozen mixed vegetables, shredded cheese and chopped green onions.
Preheat an oven to 350 degrees Fahrenheit. Grease a 13x9-inch baking dish generously with non-stick cooking spray or butter. Alternatively, use a 12-inch ovenproof skillet.
Combine 12 eggs in a large bowl with 1/3 cup of milk and 1/4 cup of melted butter or margarine. Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of nutmeg. Beat the mixture well until fully combined. Stir in the contents of a 16-ounce package of frozen broccoli, carrots and cauliflower mix. The recipe suggests using Green Giant Select-brand vegetables. Stir in 1 cup of shredded Gruyere or Swiss cheese. Chop 1/3 cup of green onions and stir in. Stir well to combine.
Pour the egg mixture into a greased baking dish. Place in the oven and bake for 25 to 30 minutes, stirring twice during baking to ensure the ingredients stay evenly distributed. The eggs are done cooking when they are just set in the center. Remove the pan from the oven, sprinkle 1/2 cup of shredded cheese atop the eggs, and allow the cheese to melt before serving.