Baked Scrambled Eggs

Perfect breakfast eggs made in the oven, served with toast.

Rachel Koller

4.43 from 259 votes

Baked scrambled eggs are an easy way to make soft, fluffy scrambled eggs in the oven. Perfect for feeding a crowd for brunch, holidays, reunions, or family breakfast.

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Prep Time 10

Cook Time 40

Stirring Time 5

Total Time 55

Servings: 18 eggs/servings

Calories: 74

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 8x8-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

Serving: 1 eggCalories: 74kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 186mgSodium: 219mg

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 9x13-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.

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