Baked Scrambled Eggs

When a hungry crowd demands breakfast, these baked scrambled eggs are a game-changer. No more standing over the stove, endlessly stirring eggs; this recipe frees up your hands for other critical tasks (like making coffee so all the grumpy people stop grumbling). Just whisk, pour, bake, stir once and boom—light, fluffy, buttery scrambled eggs with almost no effort.

There are many ways to cook an egg, and no morning meal is complete without them. Whether you’re hosting a holiday breakfast, meal-prepping for the week or cooking breakfast for a crowd, this method is effortless and customizable. Think of it as a blank canvas for breakfast: Mix in your favorite cheeses, veggies or meats, and make it your own.

Ingredients for Baked Scrambled Eggs

• Eggs: Most recipes are developed with large eggs for consistency. Don’t let any eggs go to waste—the float test is a sure-fire way to tell if your eggs are bad.
• Whole milk: Adding whole milk makes scrambled eggs soft and tender. Half-and-half or heavy cream will make them even creamier.
• Butter: Butter adds richness, flavor and a velvety, silky texture. Melting it first distributes it evenly into the eggs. If you use salted butter, you may want to cut back on salt as a seasoning.
• Seasoning: Salt and pepper enhance the flavor of these oven-baked scrambled eggs.
• Chives: Chives, with their mild onion flavor, make plain eggs special. If you don’t have chives, use thinly sliced green onions or chopped parsley.

Directions

Step 1: Preheat the oven

Preheat the oven to 350°F. Grease a 13×9-inch baking dish.

Step 2: Mix the eggs

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In a large bowl, whisk together the eggs, milk, melted butter, salt and pepper until they’re well combined.

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Transfer them to a prepared baking dish.

Step 3: Bake and stir the eggs

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Bake the eggs for 10 minutes, then stir them. Continue baking until no liquid egg remains, another 8 to 10 minutes.

Editor’s Tip: As when making scrambled eggs on the stovetop, a silicone spatula is the best kitchen tool for this task. Gently run the flat end of the spatula back and forth in the baking dish, pushing the liquid egg around with the partially cooked parts.

Step 4: Fluff and serve

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Fluff with two forks and top with chives.

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Recipe Variations

• Make it cheesy: Before baking, stir in a cup of shredded cheese (cheddar, Gruyere or Swiss are great melting cheeses).
• Try some veggies: For extra flavor, add diced bell peppers, caramelized onions, spinach or sauteed mushrooms.
• Add some savory: Add crumbled cooked bacon, breakfast sausage or diced ham before baking.
• Spice it up: Add a pinch of cayenne or hot sauce to the egg mixture.

How to Store Baked Scrambled Eggs

If you have leftover baked scrambled eggs, store them in an airtight container for up to four days.

How should you reheat oven-baked scrambled eggs?

We don’t recommend reheating baked scrambled eggs—they can become dry and a bit rubbery—but you can always pop them in the microwave for 30 to 60 seconds, or warm them, covered, in a 300° oven for 10 minutes. Wrap them in a tortilla with cheese and salsa for a quick breakfast burrito.

Oven-Baked Scrambled Egg Tips

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Can you bake scrambled eggs in other pans?

Absolutely! While a 13×9-inch baking dish is the go-to, you can use other pans depending on what you have on hand or how you want the eggs to turn out. A glass or ceramic baking dish works great for even cooking, but it may take a minute or two longer to bake. A metal baking pan heats up faster and might cook the eggs quicker, so check on them a few minutes early. A muffin tin is perfect for individual portions—just grease it well and bake the eggs for about 15 minutes.

What can you serve with baked scrambled eggs?

Baked scrambled eggs are versatile and can pair with almost anything for breakfast, be it crispy bacon or sausage, toast or biscuits, hash browns or roasted potatoes. Add fresh fruit, or make them trendy by putting them on avocado toast for a lighter touch. Since the eggs are cooked in the oven, use the stovetop to make a batch of pancakes.