Oven Scrambled Eggs
Oven Scrambled Eggs are fluffy eggs made in the oven for a crowd! This easy breakfast is perfect for guests.
Scrambled Eggs in the Oven
I’m sure your first thought is why would you need to scramble eggs in the oven? I just had two families staying with us for a week and found that even my largest skillet had a hard time holding more than ten eggs which meant I had to make them twice.
With this version you can make up to 24 eggs in the oven easily. Fluffy and light! I love these Baked Eggs but these are simple and everything I need is on hand.
HOW TO MAKE SCRAMBLED EGGS IN THE OVEN
First start by cracking twenty four eggs in a bowl and whisking them well.
Stir in the milk and salt. Add pepper if desired.
Bake in the oven, stirring intermittently.
OPTIONS:
This is a great base for any of your hearts desires. Add diced onion, peppers, ham, or bacon in the mix. You can also sprinkle your favorite cheese on top for the last 5 minutes.
OTHER EGG RECIPES
- Horseradish Deviled Eggs
- Bacon, Egg, and Breakfast Potatoes
- How to Boil an Egg
- Chicken Salad Sandwiches
- Keto Cauliflower Potato Salad
- Deviled Egg Salad
Oven Scrambled Eggs
Ingredients
- 1/2 cup butter
- 24 large eggs
- 2 cups milk
- 2 teaspoons salt
- ground pepper if desired
Instructions
- Preheat oven to 350 degrees F. Melt butter in a microwave safe bowl or place it in a 9x13 pan in the oven as it preheats to melt it that way while you prepare the eggs.
- In a large bowl, crack all of the eggs and whisk well. Pour in the milk and salt. I use a fine sea salt so if you are using something other than that you may need to add more after the eggs have cooked. Add pepper if desired.
- Pour melted butter in a 9x13 pan (or if it's already melted in the oven just continue). Pour eggs in baking dish.
- Bake for 10 minutes then stir well pushing the outside edges in as they cook faster. Bake for another 10-20 minutes until set, fluffy with a spoon. They might need a bit longer depending on your oven.
- Options: Add diced onion, peppers, ham, or bacon in the mix. You can also sprinkle your favorite cheese on top for the last 5 minutes.
These came out great. I frequently pushed the eggs to the middle throughout baking. Took about 35 min. I used milk and half and half!Â
Glad it worked out.
Turned our fine but took 45 minutes
Major fail! After 24 minutes in the oven, the eggs were still completely raw! I ended up pouring them in a pan and cooking them on the stove. The flavor was good though.
Diana,
In the instructions it says to cook for at least 25 minutes if needed and more if they are not set. I would suggest trying it and cooking longer.
Looks delicious! What % milk do you use?Â
I use whole milk
Can this recipe be halved?? Â And if so, would you reduce the cooking time??
Yes, absolultely. Baking time will be less but not by a lot. Probably 5 minutes less