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.
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 invervals, 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.