These Baked Scrambled Eggs are the best way to serve breakfast to a larger group. Quick, easy, and they result in perfect fluffy eggs every time. Not to mention you only need 3 ingredients plus seasonings.
Of course if you just need a few eggs, nothing beats our absolutely perfect scrambled eggs made on the stovetop.
Easy Baked Scrambled Eggs
When it’s just my family, I make the absolute best scrambled eggs in a pan on the stovetop, but oven baked scrambled eggs are a fantastic alternative if you’re serving a larger group. They’re light and fluffy and practically effortless to make.
I purposefully kept this recipe simple – eggs, milk, and butter, plus salt and pepper. That’s all you need to make the perfect baked scrambled eggs.
But, if you’re serving these up as the main course instead of as a side, you can easily add in a variety of mix-ins and seasonings. I’m partial to diced onions and bell peppers or a bit of diced ham or crumbled bacon. And cheese on top, of course!
Why You’ll Love These Baked Eggs
Here are a few reasons you may love this recipe as much as we do:
- Quick and easy. It takes less than 5 minutes of prep to get these eggs ready to pop in the oven. Breakfast is ready in under 30 minutes.
- Only 3 ingredients. There are just 3 base ingredients to this recipe – eggs, milk, and butter. Feel free to add your favorite seasonings and add-ins as desired.
- Perfect for a crowd. If you need scrambled eggs for a crowd, this is by far the easiest way! Much faster and easier than trying to cook it all on the stovetop in batches.
This easy scrambled egg recipe requires just 3 ingredients, plus seasonings.
(Scroll below to the printable recipe card for details and measurements.)
- Eggs – You’ll need a dozen large eggs for this recipe.
- Milk – I prefer whole milk when making scrambled eggs but 2% will also be fine. For best results, avoid low fat, skim, or non dairy options.
- Butter – Melt then cool before adding to the recipe.
- Salt & pepper – These season the dish, so the flavor isn’t flat.
- Chives – For a final garnish.
Don’t feel like you need to stop with basic scrambled eggs here. Go ahead and add your favorite ingredients. A few ideas are:
- Diced onion or bell pepper
- Ham or bacon (cooked and crumbled)
- Cooked breakfast sausage
- Cheese (sprinkled on top for the last 5 minutes)
- Sriracha for a bit of heat
How to Make Baked Scrambled Eggs
Scrambled eggs in the oven are literally the easiest way to cook breakfast for a crowd.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Whisk the eggs. Aggressively whisk all of the ingredients together until the mixture is light, airy. and pale in color. Pour into a 9×13 glass baking dish coated with nonstick cooking spray.
- Bake. Bake at 350F, uncovered, for 15 minutes. Give the eggs a stir, pushing the outside edges in, then bake for an additional 10 minutes. Remove from the oven when they still shimmer with a bit of moisture, as they will continue to cook out of the oven.
- Enjoy. Top with freshly cracked pepper and fresh chives.
Tips for Success
Here are a few tips for making scrambled eggs in the oven.
- Whisk until light and airy. This is the key to achieving the perfect scrambled eggs, as it adds oxygen to the mixture which gives them more of a soft, fluffy texture.
- Stir during baking. Be sure to give the eggs a stir after about 15 minutes, as it’s normal for the center to cook more than the outside and you want everything to cook evenly.
- Don’t over-bake. The eggs will finish cooking quickly, so be sure to keep an eye on them during the final 10 minutes. You want to remove them when there’s still a hint of moisture on them since they’ll continue to cook outside the oven.
- Adjust the seasonings and ingredients. Feel free to add your favorite seasonings or other ingredients. As I noted above, I’m a fan of diced peppers and onion as well as some ham or bacon.
Video: Baked Scrambled Eggs
What to Serve with Oven Baked Scrambled Eggs
These baked scrambled eggs are such a winning recipe because they can be served with pretty much any breakfast dish – or be the complete breakfast themselves. You can pair them with bacon, breakfast sausage, biscuits and gravy, pancakes, cinnamon toast, and so much more.
How to Store & Reheat Leftovers
- Fridge. Store leftover oven baked scrambled eggs in an airtight container in the fridge for up to 3 days. Be sure to allow them to cool completely first, so condensation doesn’t form on top.
- Reheat. The best way to reheat eggs is on the stovetop. Consider adding in a bit more milk (or even chicken broth!) to loosen them up and revive their texture. The microwave will also work, though not ideal for the best texture.
More Easy Egg Recipes:
Baked Scrambled Eggs
- 12 large eggs
- 1 1/4 cups whole milk
- 1/4 cup butter , melted and cooled
- 3/4 teaspoon salt
- pepper , for serving
- chopped chives , for garnish
- Preheat the oven to 350 degrees F. Coat a 9×13 glass baking dish with nonstick cooking spray.
- In a large bowl, aggressively whisk all of the ingredients together until well incorporated and is light, airy, and pale in color. Pour into the prepared glass baking dish.
- Transfer to the preheated oven and bake, uncovered, for 15 minutes.
- After 15 minutes, give the eggs a stir, pushing the outside edges in as they cook faster. Bake for 10 more minutes or until set (time may vary depending on your oven. Eggs will set quickly toward the end, so keep an eye on them so they don’t over cook and become dry.)
- Remove from the heat when the eggs still shimmer with a bit of moisture, since they will continue to cook out of the oven.
- Serve with some freshly cracked pepper and chopped fresh chives.