Oven Scrambled Eggs are perfect to feed a crowd. They’re ready for the oven in minutes with 5 ingredients, and there’s no need to stand over a hot stove.
If you’re looking for an easy, savory Breakfast Recipe to serve around the holidays then look no further! These Oven-Baked Scrambled Eggs are perfect to feed the whole family, and they make a great side for sweet holiday breakfasts like Cinnamon Rolls, or Monkey Bread.
OVEN SCRAMBLED EGGS
Scrambled Eggs are a classic comfort food dish, and this oven-baked version makes them so easy! Instead of standing over a hot stove, you just prep the egg mixture and let the oven do the rest of the work. When the eggs are done mix them together, top them with fresh chives, cheese and any other favorite egg toppings, and serve.
Despite baking them in the oven the eggs turn out wonderfully buttery and fluffy. Baking them allows you to make a big batch at once so they’re perfect to feed the whole family. Serve Oven Eggs at a Christmas brunch along with other favorites like Coffee Cake and Pancakes.
Along with how delicious they are Scrambled Eggs make a healthy addition to any breakfast. Eggs come with lots of health benefits such as vitamins, iron, and healthy protein. They’re a great way to even out a meal and make sure everyone’s full without adding an unhealthy side.
HOW MANY EGGS DO YOU NEED?
The original recipe yields about 12 servings of Oven-Baked Scrambled Eggs with 24 eggs in the recipe. To estimate how many eggs you’ll need, just keep in mind that you’ll want 2-3 eggs per person at your table. If you’re serving the Oven Eggs as one of a few side dishes to a filling breakfast, you may not need to make as large of a batch. Just keep in mind if you change the number of eggs in the recipe you’ll want about 1 cup milk for every dozen eggs.
MAKE-AHEAD SCRAMBLED EGGS
If you’re making Oven Scrambled Eggs for a holiday, or for another busy morning, you can cut down on the time it takes by making them in advance. You’ll just cook the eggs according to the recipe the night before. Then let the eggs cool before covering them and putting them in the fridge. The next morning, you only need to cook them for a few minutes to warm through.
The only problem is, because of the extra cook time the eggs could dry out. To ensure your eggs stay fluffy, despite the extra time in the oven, you can try using heavy cream to replace the milk in the recipe. Also make sure you always stir the Oven Scrambled Eggs right before serving to help fluff them up.
MORE BREAKFASTS FOR A CROWD
TIPS FOR MAKING OVEN SCRAMBLED EGGS
- Prep time: Start by preheating your oven and preparing the casserole dish. To make sure the Oven-Baked Scrambled Eggs don’t stick to the baking dish add melted butter to the base. You could also use olive oil or cooking spray.
- Whisk: Whisk eggs, milk, salt, and pepper in a large bowl until combined and frothy. Then pour the eggs into the casserole dish.
- Cook: Pop the eggs in the oven for 12 minutes cook time. Stir the eggs, then bake them for an additional 8 minutes. Stir it again and serve. It’s important to stir the eggs so that they cook evenly and are nicely fluffed. For some extra flavor add fresh chives, cheese, bacon crumbles, or salsa.
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VARIATIONS ON OVEN SCRAMBLED EGGS
- Optional toppings: There are plenty of toppings you can add right before serving. Try sprinkling on some fresh herbs like basil, parsley, rosemary, fresh chives or oregano. You can also add some shredded cheese like cheddar, mozzarella, Swiss, or Pepper Jack. For creamy pieces add cubes of cream cheese or cottage cheese. For some extra flavor add salsa or hot sauce.
- Milk: The milk in Oven-Baked Scrambled Eggs make them perfectly fluffy, and creamy. If you don’t want to use regular, dairy milk you can use nut milks like coconut milk or almond milk. Some other options are soy milk, oat milk, or rice milk.
- Veggies: You can add vegetables to your Oven-Baked Scrambled Eggs to make a hearty and healthier breakfast. Some great vegetables to start with are broccoli, mushrooms, red onions, bell peppers, spinach, or tomato. Whatever veggies you use, saute the vegetables first to release some of their moisture before mixing them with the scrambled egg recipe.
WHAT TO SERVE WITH OVEN SCRAMBLED EGGS
HOW TO STORE OVEN SCRAMBLED EGGS
- Serve: You should never leave Oven-Baked Scrambled Eggs at room temperature for more than 2 hours.
- Store: After you’ve let the Oven Scrambled Eggs cool down, you can store them in an airtight container in the fridge for 3-4 days.
- Freeze: You can even freeze Oven-Baked Scrambled Eggs to enjoy months later. Seal the eggs in an airtight container, and they’ll stay good frozen for up to 6 months. Let them thaw in the fridge overnight before reheating them. You can reheat the eggs in a frying pan or in the oven. Be sure to add extra butter or oil to the base of whatever you’re heating them in.
- 1/2 cup unsalted butter , melted
- 24 large eggs
- 2 teaspoons kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 cups whole milk
- Preheat the oven to 350 degrees and add the melted butter to the bottom of a 9x13 baking pan.
- Whisk together the eggs, salt, pepper and milk in a large bowl before adding it carefully to the baking pan.
- Bake (uncovered) for 12-15 minutes, stir, then bake for an additional 8-10 minutes or until the eggs are set. Stir before serving.