scrambled eggs in oven recipe

Written ByJenny Smyth Posted on
scrambled eggs in oven recipe
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The Best scrambled eggs in oven recipe

I love scrambled eggs in the oven, it’s a game-changer for breakfast or brunch. I discovered this recipe by accident, but now it’s a staple in my household.

My kids adore helping me mix the eggs and adding their favorite ingredients. This recipe is perfect for busy mornings when we need something quick and easy.

The best part? It’s ridiculously healthy – just eggs, milk, and a pinch of salt.

No added sugars or artificial flavorings here! My family and I have made this recipe countless times, and it never fails to impress.

The key to success lies in cooking the eggs low and slow in the oven, which yields a creamy, velvety texture that’s hard to resist.

Oven Scrambled Eggs

Oven Scrambled Eggs

4.7 from 1873 votes

A hands-off method for making fluffy scrambled eggs in the oven. Perfect for feeding a crowd without standing over the stove.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Eggs

8 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, cut into small pieces

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and place a 9×13 inch baking dish inside to warm for 5 minutes.
2This ensures the eggs start cooking evenly as soon as they hit the dish.
3In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is completely uniform and slightly frothy.
4Pour the egg mixture into the warmed baking dish and dot the surface evenly with the butter pieces.
5Bake the eggs for 10 minutes, then remove the dish from the oven and use a spatula to gently stir the eggs, scraping the cooked edges toward the center.
6Return the dish to the oven and continue baking for another 8 to 10 minutes, or until the eggs are just set but still appear moist and slightly soft in the center.
7Remove the dish from the oven and give the eggs a final gentle stir to break up any large curds.
8The eggs should be fluffy and custard-like, not dry or browned.
Serve immediately.

🔧Equipment

9×13 inch baking dish
Whisk
Oven mitts

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 380mg🧂Sodium: 460mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 16g

📝Notes

For added flavor, sprinkle shredded cheddar cheese or chopped chives over the eggs during the last 5 minutes of baking. Do not overbake, as the eggs will continue to cook slightly from residual heat after removal.

Watch Video Of How Oven Scrambled Eggs Works

This oven-scrambled egg recipe has become a staple in our household. It’s easy to make ahead of time and reheats beautifully for a quick breakfast or snack.

For storage ideas, consider portioning out individual servings into containers for an easy grab-and-go breakfast. You can also freeze these portions for up to three months for future meals.

When reheating, simply microwave or bake until warmed through.

❓ Frequently Asked Questions About Oven Scrambled Eggs

Q: Can I make scrambled eggs in the oven with just egg whites?

No, you can’t make scrambled eggs with just egg whites as they won’t hold together like whole eggs do. Whole eggs contain fat and protein that help bind them together.

Q: Do I need to use fresh eggs for this recipe?

No, you can use any type of egg – whether it’s from the fridge or freezer – as long as they’re not expired.

Q: Can I add other ingredients to my scrambled eggs besides cheese?

Yes, feel free to experiment with different ingredients like diced veggies, cooked meats, or herbs to give your scrambled eggs an extra boost of flavor.

Q: How do I store leftover scrambled eggs?

Refrigerate leftover scrambled eggs within two hours of cooking and consume them within three days. If you don’t plan on eating them soon, consider freezing them for later use.

Q: Can I make this recipe in a microwave?

No, it’s not recommended to make this recipe in a microwave as the results may be unevenly cooked and potentially overcooked.

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