These easy baked scrambled eggs are a simple way to make soft, fluffy eggs for a crowd without standing over the stove.
Baked scrambled eggs are one of my favorite breakfast tricks when I need to feed a group without playing short-order cook at the stove. They turn out soft, fluffy, and perfectly scoopable, but the oven does most of the work.
This recipe is especially helpful for holidays, brunches, family reunions, church breakfasts, or any morning when you need a lot of eggs and only have two hands. The key is simple: bake them uncovered, stir them as they cook, and pull them from the oven when they are just how you like them.
Why You’ll Love This Recipe
- Great for feeding a crowd: You can make 18 eggs in one 8×8 pan or use larger pans for bigger groups.
- Easy hands-off cooking: The oven does most of the work.
- Soft and fluffy texture: Stirring while baking gives the eggs a classic scrambled egg texture.
- Simple ingredients: Eggs, milk, salt, and pepper are all you need.
- Make-ahead friendly: You can bake them ahead and reheat them when needed.
What Are Baked Scrambled Eggs?
Baked scrambled eggs are eggs whisked with milk, salt, and pepper, then baked in a greased pan instead of cooked on the stovetop.
As they bake, you stir them every 10 to 15 minutes. This breaks up the eggs and gives them that soft scrambled texture instead of turning into one big egg bake.
Basically, it is scrambled eggs without standing at the stove babysitting a skillet. A small breakfast miracle, really.
Ingredients Needed
You only need a few basic ingredients for this recipe.
- Large eggs: This recipe uses 18 large eggs.
- Milk or milk substitute: Helps keep the eggs softer and creamier.
- Salt: Adds flavor from the beginning.
- Pepper: Adds a little seasoning.
- Additional salt and pepper: Add more to taste after baking if needed.
Find the full recipe with exact measurements in the recipe card below.
How To Make Baked Scrambled Eggs
1. Prep the Pan
Preheat the oven to 375°F. Grease an 8×8-inch baking dish well with nonstick cooking spray.
Do not skip greasing the pan. Eggs love to stick like they signed a long-term lease.
2. Mix the Eggs
Crack the eggs into a large bowl. Add the milk, salt, and pepper.
Whisk until the egg mixture is smooth and fully blended. You can also use a blender on low or pulse mode if you want to make this step even faster.
3. Pour and Bake
Pour the egg mixture into the prepared pan. Bake uncovered at 375°F.
4. Stir While Baking
Stir the eggs every 10 to 15 minutes while they bake. This is the secret to getting eggs that look and feel like regular scrambled eggs.
At the beginning, the eggs will look very liquidy. As they bake, the edges and bottom will start to set. Stir and break them up so everything cooks evenly.
5. Check for Doneness
Start checking around 25 minutes. The total bake time is usually 30 to 45 minutes, depending on your oven, pan size, and how firm you like your eggs.
Remove the eggs when they are set but still soft. They will continue to firm up slightly from the heat of the pan.
Recipe Tips
Stir Every 10 to 15 Minutes
This is the most important tip. Stirring breaks up the cooked egg, helps the liquid egg move around, and gives you that soft scrambled texture.
If you skip the stirring, you will end up with something more like a baked egg casserole than scrambled eggs.
Use a Blender for Faster Prep
A blender works really well for mixing a large amount of eggs quickly. Use low speed or pulse mode just until the eggs, milk, salt, and pepper are combined.
You do not need to overblend them. Just mix until smooth.
Do Not Overbake
Eggs can go from soft and fluffy to rubbery faster than kids disappear when it is time to unload the dishwasher.
Start checking early. Pull the eggs when they are set but still soft.
Season Again After Baking
Eggs can taste a little different after baking, especially when making a large batch. Taste and add extra salt and pepper before serving if needed.
How Many Eggs Can I Bake at Once?
An 8×8-inch pan fits 18 large eggs.
For a 9×13-inch pan, you can bake up to 24 large eggs. If you are making more than that, use multiple pans instead of overfilling one pan.
Here is a simple guide:
| Pan Size | Number of Eggs | Best For |
|---|---|---|
| 8×8-inch pan | 18 eggs | Small group or family brunch |
| 9×13-inch pan | Up to 24 eggs | Larger breakfast or gathering |
| Multiple pans | 36+ eggs | Family reunions, church breakfasts, big groups |
Bake time may increase when using larger pans or multiple pans. Keep stirring every 10 to 15 minutes and use doneness as your guide.
Making Baked Scrambled Eggs for a Crowd
This recipe is a lifesaver when you need to serve a lot of people. I have used this method for large family gatherings, including a family reunion where we fed over 100 people.
When making eggs for a very large group, I recommend using multiple pans instead of trying to cram too many eggs into one dish. The eggs cook more evenly, stir more easily, and reheat better.
If baking several pans at once, rotate the pans if your oven has hot spots. A convection oven can also help when baking multiple pans.
Can I Make Baked Scrambled Eggs Ahead of Time?
Yes, baked scrambled eggs can be made ahead of time.
For the best texture, slightly underbake the eggs if you plan to reheat them later. Bake them until they are very soft but mostly set, then let them cool and refrigerate.
When reheated, the eggs will finish cooking and firm up a little more. This helps keep them from turning dry. Make sure the internal temperature hits 165°F.
How To Reheat Baked Scrambled Eggs
Reheat baked scrambled eggs gently so they stay soft.
Oven Method
Place the eggs in a covered baking dish and warm at 300°F until heated through. Stir once or twice as they warm.
Microwave Method
Place a serving of eggs on a microwave-safe plate. Heat in short intervals, stirring between each one, until warm.
Do not overheat them or they can become rubbery.
Add-In Ideas
These oven scrambled eggs are delicious plain, but you can add a few extras if you want.
Try adding:
- Shredded cheese
- Cooked bacon
- Cooked sausage
- Diced ham
- Chives
- Green onions
- Sautéed peppers
- Sautéed onions
For cheese, I prefer adding it toward the end of the bake time. That way you get little pockets of melted cheese throughout the eggs.
For meat or vegetables, use cooked add-ins and stir them in near the end so they warm through without adding extra moisture.
What To Serve With Baked Scrambled Eggs
These eggs work well with almost any breakfast or brunch spread.
Serve them with:
- Toast
- Fluffy Hotcakes
- Muffins
- Fresh fruit
- Breakfast potatoes
- Bacon or sausage
- Yogurt parfaits
- Breakfast casseroles
They are also great tucked into breakfast burritos or served with tortillas and salsa.
Storage Instructions
Store leftover baked scrambled eggs in an airtight container in the refrigerator for up to 3 days.
Let the eggs cool before storing. Reheat gently in the microwave or oven until warmed through.
I do not recommend freezing baked scrambled eggs because the texture can become watery after thawing.
Frequently Asked Questions
How long do baked scrambled eggs take to cook?
Baked scrambled eggs usually take 30 to 45 minutes at 375°F. The exact time depends on your pan size, oven, and how firm you like your eggs.
Do I need to cover the eggs while baking?
No. Bake the eggs uncovered. This helps them cook properly and allows you to stir them every 10 to 15 minutes.
Why do I need to stir the eggs while they bake?
Stirring helps the eggs cook evenly and gives them the texture of traditional scrambled eggs. Without stirring, the eggs will bake into one solid layer and may cook unevenly.
Can I use a 9×13-inch pan?
Yes. A 9×13-inch pan can hold up to 24 large eggs. The bake time may vary, so keep checking and stirring until the eggs are set.
Can I add cheese?
Yes. Shredded cheese works well in baked scrambled eggs. I like adding it toward the end of baking so it melts into little cheesy bits throughout the eggs.
Can I make these dairy free?
Yes. Use your favorite unsweetened milk substitute or leave the milk out. The eggs may be slightly less creamy, but they will still bake well.
Can I make baked scrambled eggs the night before?
Yes. For best results, slightly underbake them, cool, refrigerate, and reheat before serving. They will finish firming up as they warm.
More Breakfast Recipes You May Like
If you are making breakfast for a group, these recipes would be great with baked scrambled eggs:
- Fluffy Buttermilk Pancakes
- GF Lemon Blueberry Pancakes
- Hotcakes
- Breakfast Potatoes
- Homemade Berry Syrup
Final Thoughts
Baked scrambled eggs are one of the easiest ways to make breakfast for a crowd. They are simple, budget-friendly, and so much easier than cooking batch after batch on the stove.
Just remember the golden rule: stir every 10 to 15 minutes. That one step gives you soft, fluffy scrambled eggs from the oven without the stovetop juggling act.
Baked Scrambled Eggs
Ingredients
- 18 large eggs
- 1/3 cup milk or milk substitute
- 1 tsp salt
- 1/4 tsp pepper
- Additional salt and pepper to taste
Method
- Preheat oven to 375°F. Spray an 8×8-inch baking dish well with nonstick cooking spray.
- Mix eggs. In a large bowl, whisk together 18 large eggs, 1 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper until fully combined. You can also use a blender on low speed or pulse until smooth.
- Bake. Pour the egg mixture into the prepared baking dish. Bake uncovered for 10 to 15 minutes.
- Stir. Remove the pan from the oven and gently stir the eggs, scraping the bottom and sides of the dish. Return to the oven.
- Continue baking for 30 to 45 minutes total, stirring every 10 to 15 minutes, until the eggs are set but still soft.
- Season and serve. Taste and add additional salt and pepper if needed. Serve warm.
Nutrition
Notes
- Stir every 10 to 15 minutes for the best scrambled egg texture.
- Start checking for doneness around 25 minutes.
- For make-ahead eggs, slightly underbake, cool, refrigerate, and reheat before serving.
- A 9×13-inch pan can hold up to 24 large eggs.
- Add shredded cheese near the end of baking for cheesy scrambled eggs.
- For softer eggs, remove them from the oven when they are just set. They will continue to firm up slightly from the hot pan.
Tried this recipe?
Let us know how it was!Originally published: 08/24/2021 Updated (text and photos): 05/18/2026
Hi! I’m excited to make your recipe. If I’m using a 9×13 pan can you tell me the amount of ingredients to use? Just want to make sure I do this correctly 😊
In an 9×13 pan you can make 1 1/3 batches so increase the ingredients by 1/3. You will use about 24 eggs.
I am cooking scrambled eggs for 125 people and plan to prepare scrambled eggs day before and put in roaster to cook the day of the breakfast. Do you know what temperature for roaster and how long to cook in roaster? I may use two roasters for the eggs.
I haven’t made scrambled eggs in a roaster before so I’m not sure.
Hi I use a commercial convection oven so would I use low fan for this and still stir every 15 minutes?
Hi Dorothy. Every oven can bake a little different. With your oven being commercial convection I would probably use the low fan setting and check/stir every 10 minutes. It may take less time to bake.
How do you stop
The eggs from turning green?
Hi Jodi. This typically happens if you are making hard-boiled eggs and cook them too quickly or don’t cool them quick enough. High iron in your water can contribute to this also. I’ve never had this happen to my scrambled eggs though. This can happen when hydrogen in the egg white combining with sulfur in the egg yolk. If this is the cause of your eggs turning green, they are still ok to eat.
You can add a bit of sour cream to prevent it from happening also.
Hello! I’m so glad I ran across this article on baking eggs for a crowd! I will be preparing 12 dozen eggs. I may start them the day before in order to get them all done before brunch time and not have to start cooking at zero dark 30. haha My question is … I have access to a large warmer so you think I could take the cooked eggs out of the refrigerator and put them into the warmer to get them to temperature? However, I’ll also be using buffet/chafing dishes with the flame. maybe heat them a bit in the oven then transfer to the chafing dishes, or warmer. This is my first time cooking eggs for so many people!
How exciting! We cooked the eggs the night before then cooled and refrigerated. If using a flame to warm them back up I would recommend a water bath method (water directly above the flame). The pan with eggs then would sit in the water. This would help the eggs from burning.
Has anyone tried adding seasoning like herbs fresh or dried ?
Just like scrambled eggs, you can add fresh or dry herbs and seasonings.
Would it work if half way thru cooking the eggs could you add diced ham or cooked sausage
Hi Junella! Love this idea and what a great question. If the ham or sausage is precooked then yes. It will work. Make sure you have the eggs in a large enough cooking dish to hold the extra volume from the meat.
If reheating in the oven, how long and at what temp? Thank you!
I would cover and reheat at 350F until the eggs reach 165F. I’m not sure how long that will take as this will depend on the amount you are reheating the the temperature they are at when you reheat them.
Hello! I too will be using this recipe to cook for 100. Advice on the size pans and how many eggs per pan for that number since you’ve done it before? Thanks! 🙂
Hi Kim! I used 9×13 disposable tin pans with about 24-30 eggs per tin. It will take a little longer to cook as there are more eggs in each tin but it worked great for me. I made 4 pans at once in a convection oven. I did cook my eggs to slightly underdone because I know we would be reheating before serving and I didn’t want them to be overcooked. Good luck!
How do they not stick in the pleated corners of an aluminum pan? I need to make 4 doz eggs. I am thinking of doing two pans – one with cheese and one without. Would I use 9×13” pans for 24 eggs each? Thank you for the help!
Hi Shannon. Some will get caught in the pleats but for me it was not significant enough to use non disposable as we were cooking for 100+ people. You stir them throughout the baking process to avoid burning. Yes, you can bake 24-30 eggs (possibly more) in a 9×13 pan. Hope this information was helpful to you.
Are you sure this isn’t 18 eggs in a 9×13? The pictures look like a 9×13 and 18 eggs seems like alot for an 8×8. Sorry planning a family getaway and want to do this one morning!
Hi Krystal! The pan in my pictures are from the eggs we made for our family reunion. They are larger than an 8×8 and have WAY more eggs… like 2-3 dozen. 18 eggs seems like a lot for an 8×8 pan but it will fit with room to spare. 18 large eggs is equal to about 36 oz or 4 1/2 cups. An 8×8 inch pan can hold about 8 cups. The eggs will expand a little during cooking but will fit quite nicely in that size pan. I hope this worked out for you.
If you are looking for gross crusty cafeteria style eggs this recipe is for you. I followed the directions exactly and stirring didn’t prevent this. What a waste.
Can I make this the night before and reheat? Will the milk make the eggs runny? Thank you!
Hi Kristen. The milk shouldn’t make the eggs runny but if you are concerned you can omit. Yes, you can make it the night before and reheat when you’re ready to serve. I like to cook the eggs to a very soft consistency so they basically finish cooking during the reheat process. This way I don’t end up with overcooked eggs if you know what I mean.
How do you recommend reheating the eggs if you cook them ahead of time?
If I plan to reheat before serving I like to cook the eggs to a very soft consistency then reheat on a skillet or in the oven until fully done. You could also reheat (fully cooked eggs) using a sous vide, water bath method. If using this method I would recommend sealing the eggs in a vacuum seal-type bag first to insure the seal is good. I hope this helps.
I’m cooking for 47 people…is it possible to cook MORE eggs in a bigger pan?
Hi Heather. You can cook more eggs in a larger pan, you’ll have to keep an eye on them as they will most likely take longer too cook. Just make sure you are stirring them ever 10-15 minutes and temp above 165F.
8×8 pan seems too small for 18 eggs!
Hi PJ! 18 large eggs is about 4 1/2 cups of eggs. If filled to the top, an 8×8 pan can hold about 8 cups. This means when you pour 18 eggs into an 8×8 pan it will fill the pan a little over half way. I hope this easies your mind. That size pan may seem small but it’s not for this amount of eggs.