These baked scrambled eggs will help you to whip up a large batch in no time. Made simply with just a few ingredients and steps you can add a nice batch of fluffy eggs to your breakfast with minimal effort.
Cooking scrambled eggs in the oven is really easy. It's even a little less messy than making them on the stovetop, which is probably why I like it more than the traditional way when I need to cook up a larger batch of eggs.
This baked scrambled eggs recipe is perfect for using up all of the farm fresh eggs we have over here and it's great for when we have a large weekend breakfast with the inlaws (which happens a few times a month lately).
When you're making breakfast for a crowd the last thing you want is to have to cook things in small batches over and over again to accommodate the masses, but by making scrambled eggs in the oven you not only save effort but you can have all the eggs cooked up at one time.
The results are fabulous, fluffy, and flavorful too! You'd never know that they were cooked on a skillet.
🥘 Ingredients
- Butter
- Eggs
- Salt
- Pepper
- Milk
- Green onion
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- 9x13 Baking Dish
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Whisk
🔪 Instructions
Check out how to make bakes scrambled eggs with these simple step-by-step instructions:
- Preheat the oven to 350 degrees F and place your butter into a 9x13 baking dish. Place the dish into the oven as it preheats. You want the butter to melt but not burn so keep an eye on it!
- In a large mixing bowl, whisk together the eggs, salt, and pepper until well mixed.
- Gradually whisk in the milk.
- Pour your egg mixture into the baking dish with the melted butter.
- Bake uncovered for 15 minutes.
- Stir the eggs well and then return to the oven for another 10-15 minutes or until cooked through.
- Serve immediately.
📖 Variations
for these oven baked scrambled eggs, you can use chives instead of green onions if that's what you'd prefer. You can even omit these entirely.
If desired, use dairy free milk (non flavored and unsweetened) in place of the regular milk to make these eggs dairy free. Note that you will also have to use a plant based butter instead of cow's milk butter.
This recipe is naturally gluten free.
🍴 Recipe Tips
How to know when scrambled eggs are done-- You will know that your eggs have finished cooking when there is no more runny egg white in the pan. The eggs should look set but still have a slight wet shine to them. When scooped and placed on a plate liquid shouldn't run from your pile of eggs.
If you're still unsure of the doneness, you can confirm that they are cooked fully by using an instant read thermometer. It should register at least 144 degrees F.
💭 FAQs
These eggs can be a part of a healthy diet. Eggs are high in protein and nutrients your body needs including some fats. When added to a healthy diet these eggs can be a great contribution to your body's daily needs.
Yes, you can reheat your eggs in a microwave-safe dish or plate in 20-30 seconds internal, stirring between each until evenly warmed through. For larger portions, you can place the eggs in a baking dish and bake in the oven at 350 degrees F for about 15-20 minutes.
Yes, you can freeze your leftover cooked eggs. Place them in an airtight container and freeze them for up to three months. Thaw overnight in the fridge and bake in the oven for about 25-30 minutes (if still slightly frozen) or 15-20 minutes if fully thawed.
Yes, any leftover eggs should be kept well covered and stored in the fridge for up to 4 days. Warm again before serving.
More great breakfast recipes to check out soon
- Easy Sheet Pan Pancakes
- Sheet Pan French Toast Breakfast
- Overnight Tater Tot Breakfast Casserole
- Boozy French Toast Sticks
- Easy Hashbrown Casserole
- Pancakes in a Mug
📖 Recipe
Baked Scrambled Eggs
Ingredients
- ¼ cup butter or margarine, melted ($0.35)
- 12 large eggs ($0.96)
- 1 teaspoons salt ($0.10)
- 1 teaspoon pepper ($0.10)
- 1 cup milk ($0.19)
- 2 Tablespoon chopped green onions or chives ($0.01)
Instructions
- Preheat the oven to 350 degrees F and place your butter into a 9x13 baking dish. Place the dish into the oven as it preheats. You want the butter to melt but not burn so keep an eye on it!
- In a large mixing bowl, whisk together the eggs, salt, and pepper until well mixed.
- Gradually whisk in the milk.
- Pour your egg mixture into the baking dish with the melted butter.
- Bake uncovered for 15 minutes.
- Stir the eggs well and then return to the oven for another 10-15 minutes or until cooked through.
- Serve immediately.
Notes
Recipe Tips
- Recipe can be halved and baked in a 1 ½ quart baking dish.
- How to know when scrambled eggs are done. You will know that your eggs have finished cooking when there is no more runny egg white in the pan. The eggs should look set but still have a slight wet shine to them. When scooped and placed on a plate liquid shouldn't run from your pile of eggs.
- If you're still unsure of the doneness, you can confirm that they are cooked fully by using an instant read thermometer. It should register at least 144 degrees F.
Storage
- Any leftover eggs should be kept well covered and stored in the fridge for up to 4 days. Warm again before serving.
- You can freeze your leftover cooked eggs. Place them in an airtight container and freeze them for up to three months. Thaw overnight in the fridge and bake in the oven for about 25-30 minutes (if still slightly frozen) or 15-20 minutes if fully thawed.
Reheating
- You can reheat your eggs in a microwave-safe dish or plate in 20-30 seconds internal, stirring between each until evenly warmed through. For larger portions, you can place the eggs in a baking dish and bake in the oven at 350 degrees F for about 15-20 minutes.
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