The (mis)Adventures of a Homesteadin' Mama

The knowledge, skills, and encouragement to be able to homestead no matter where you live. Down to earth and full of humor!

Oven-Baked Scrambled Eggs

These light and fluffy scrambled eggs are a snap to make! The recipe is perfect for a big crowd too. Why would you need enough scrambled eggs to feed a big crowed? Ummm, because the littlest country kid’s teacher asked me to bring in scrambled eggs for the class Halloween party which was in the morning. I thought it an odd request and I didn’t look forward to standing in front of my stove scrambling eggs like a mad woman. Thankfully you can bake scrambled eggs!

Don’t worry if you don’t need to feed an army, this recipe is easy to adjust! Just keep cutting everything in half and use a smaller pan. This recipe is perfect for large family brunches, say on Thanksgiving and Christmas, because they are SO easy to make.

So what do you need to make amazing, yes I said amazing, scrambled eggs? Well it all starts with an oven, a 9″x13″ pan, and some butter!

Begin by chopping up your unsalted butter and placing it in your pan. Turn your oven on to preheat at 350 degrees and slide the pan in the oven. The butter will melt while you get your eggs ready. No need to dirty another dish, just to melt your butter.

In a large bowl, whisk together eggs and salt until well blended. Slowly whisk in the milk.

Once your oven is to temperature, the butter will be melted and you simply pour your eggs into the baking dish. You do NOT cover the dish. Set your timer for 10 minutes. When the timer goes off, gently sir the eggs and set your timer for another 10 minutes. If your eggs are still wet and runny after the timer goes off a second time, just simply give it one last stir and 5 more minutes. All ovens are different and some may cook faster then my old beast.

This is my finished pan of 24 eggs. On the left is how it looks when it is done and on the right you can see I fluffed it up with a fork so that I could transfer it into a crock pot to take to the elementary school. You can serve the eggs immediately, but they hold up amazingly in a warm crock pot. Even after being in the crock pot for close to two hours, people were still saying how yummy they were!

This recipe makes perfect scrambled eggs that are soft and fluffy, but thoroughly cooked. Not to mention, oven baked is so much easier than standing over the stove making them. Don’t be afraid to try a new way to cook and old favorite, I promise you (and your guests) will enjoy these delectable eggs. And if you want, you can throw in other items, like ham or cheese. Tinker with this recipe and make it your own!

 

 

10 thoughts on “Oven-Baked Scrambled Eggs

  1. Oh wow, Mindie, this is brilliant! I didn't realise you could bake scrambled eggs. When you need to prepare a lot of eggs, it can be hard to find a big enough frying pan. Thank you so much for sharing this really helpful recipe with us at the Hearth and Soul Link Party. Hope you are having a lovely week!

  2. I have never made eggs in an oven before. They look easy and fast to make in the oven. You have given me a new way of cooking eggs that I never thought about before. Thank you for sharing this easy to make recipe.

    – Natalie A.

  3. I am totally going to try this! Looks delicious and fluffy. Perfect for potlucks. Great tip about the crockpot!

    Thanks for sharing at #bloggerspotlight!! Pinned to my group boards.

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On a 1/4 acre in a small town lives a slightly deranged woman who never thought she would be a Farm Girl again, then her son asked for a chicken! Welcome to my (mis)Adventures! My name is Mindie and I'm glad you're here!

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