Learn how to make baked scrambled eggs, perfect for feeding a crowd. This easy recipe makes preparing eggs for a large group a breeze.
Baked scrambled eggs are the simplest solution when you’re tasked with making breakfast for a large group. This post will guide you through the process of creating soft, fluffy scrambled eggs in the oven, suitable for feeding a crowd with ease.
Ingredients Needed
- Large eggs
- Milk or milk substitute
- Salt
- Pepper
Recipe Overview
*You can find the full recipe and instructions below on the recipe card*
To make baked scrambled eggs, start by preheating your oven to 375°F and greasing your 8×8 inch baking pan. Whisk together eggs, milk, salt, and pepper until smooth then pour the mixture into the pan and bake. Watch the eggs closely and stir occasionally to ensure even cooking – about every 10 minutes or so. The eggs are done when they reach your preferred level of firmness.
Recipe Tips
Use these recipe tips to level up your breakfast game and make the best baked scrambled eggs possible.
- Use a blender. Using a blender will not only help get a smooth egg mixture before baking but will also speed up the mixing process.
- While baking stir every 10-15 minutes. Stirring the eggs throughout the baking process will help the eggs cook more evenly and achieve a traditional scrambled egg texture.
- Between 20-25 minutes start checking for doneness. Everyone has a preference for how they like their scrambled eggs. Checking your eggs around 20 to 25 minutes will allow you to get the texture and doneness you prefer.
Frequently Asked Questions
How long do baked scrambled eggs take to cook?
Baked scrambled eggs typically take 30-45 minutes in the oven. Stirring every 10 to 15 minutes is key to achieving the perfect consistency. If you choose to use a large pan with additional eggs, plan on a longer bake time.
Can I bake scrambled eggs in advance?
Absolutely! You can bake them ahead of time and store them in the refrigerator for up to three days. Just reheat before serving. My family did this for a EPIC family reunion where we fed 100+ people. I baked the eggs to a very soft consistency the night before then allowed them to “finish” cooking during the reheating process.
How do I make baked scrambled eggs look like traditional stovetop scrambled eggs?
Stir the eggs every 10-15 minutes and avoid overbaking. This will give them the classic look and feel of stovetop scrambled eggs. I can’t stress enough the importance of stirring and breaking the eggs up as they cook. I have also used a whisk in the early cooking stage to break the eggs up.
How many eggs can I bake at once?
This recipe accommodates 18 eggs in an 8×8 inch pan. I know it sounds like a lot but trust me, 18 eggs will fit.
If you are looking to make more than 18 eggs at a time consider using a larger 9×13 inch pan, you can fit up to 24 large eggs. also, using a convection oven enables you to bake multiple pans simultaneously. Note that the bake time will need to increase but you’ll still want to stir every 10-15 minutes.
When preparing larger quantities, use multiple pans for best results. In a standard oven, it’s advisable to bake only two pans at a time, whether they are 8×8 or 9×13 inches. However, if you’re using a convection oven, you can bake up to four pans, with two on each rack. This approach may extend the baking time by 20 to 30 minutes.
More Breakfast Recipes You May Like
If you’re enjoying this recipe, you might also like my GF Lemon Blueberry Pancakes which is a delightful, gluten-free option that pairs wonderfully with scrambled eggs or Fluffy Buttermilk Pancakes. Classic and satisfying, these pancakes are a hit with any crowd.
Baked scrambled eggs are not just a time-saver; they’re a delicious, foolproof way to prepare breakfast for many. Follow this simple guide to make your next large gathering’s breakfast a stress-free and tasty affair!
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Baked Scrambled Eggs
Baked scrambled eggs are the easiest way to make breakfast for a crowd. Learn how to make delicious, soft scrambled eggs in the oven.
Ingredients
- 18 large eggs
- 1/3 cup milk or milk substitute
- 1 tsp salt
- 1/4 tsp pepper
- Additional salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F. Grease 8x8 inch pan with pan spray.
- Crack eggs into bowl. Add milk, salt and pepper. Whisk until smooth and blended.
- Carefully pour egg mixture into pan.
- Bake eggs UNCOVERED at 375 degrees F. for 30-45 minutes STIRRING EVERY 10-15 minutes.
Notes
- A blender can be used to blend the raw egg mixture before baking. Use pulse mode on low until mixed and smooth.
- To achieve a classic scrambled egg look and texture, it is critical to stir the mixture every 10-15 minutes to break up the eggs and help them cook evenly.
- Start checking for preferred doneness around 25 minutes.
Nutrition Information:
Yield: 18 Serving Size: 18Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 219mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
Originally posted: 08.24.2021 Updated (post and photos): 01.29.2024
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.
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.
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.