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!

 

 

12 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. This recipe turned out great. This was my first attempt ever at baking eggs. I was faced with challenge of making breakfast burritos for a graduation celebration. I baked large batches of these eggs and they were a perfect addition to the burritos. Our guests raved about them. I had to make the burritos ahead of time and then froze them. I was worried about the taste and texture of the eggs after freezing as they were so light and fluffy after cooking them. I just warmed the frozen burritos in the oven to thaw them and they were perfect. No one had any idea that I made them ahead of time and that they had been frozen. Our guests thought that they were amazing, in fact, many couldn’t eat just one.

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