Oven Scrambled Eggs

12 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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 serving on plate


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.

Oven Scrambled Eggs ingredients in mixing bowl

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.


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.

Oven Scrambled Eggs in baking dish before baking


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. 



  • 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.


  • 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.




  • 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.

Oven Scrambled Eggs in baking dish

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Oven Scrambled Eggs

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.
Yield 12 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Breakfast and Lunch, Brunch
Cuisine American
Author Sabrina Snyder


  • 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.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 236kcal | Carbohydrates: 3g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 396mg | Sodium: 548mg | Potassium: 192mg | Sugar: 2g | Vitamin A: 842IU | Calcium: 104mg | Iron: 2mg

Oven Scrambled Eggs collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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