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Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.
Who doesn’t love soft and silky scrambled eggs? There is something so satisfying about eating well cooked eggs, I just can’t get enough! We eat eggs for breakfast all the time at my house, and I definitely have a few tricks up my sleeve that I share later on in this post. You won’t want to skip them! Once you try this scrambled egg recipe, you’ll definitely want to try these Breakfast Tacos, these amazing Quiche, and these yummy and Easy Egg Muffins.
Bake Scrambled Eggs
This is your sign to bake scrambled eggs. Why? Because it’s so simple and they are always cooked perfectly! Not to mention you can be doing other things (like getting the kids up or making the rest of breakfast) while it’s in the oven. It’s the ultimate busy mom hack! This recipe definitely makes enough to feed an army, so if you have a small family or are cooking for yourself, cut the recipe in half. If you are into meal prepping, this scrambled egg batter can be poured into greased muffin tins and adjust the cooking time. Pop them out and they are ready for your breakfast sandwiches! More about this in the tip box below.
I am from Utah, so scrambled eggs and fluffy pancakes with a side of baked bacon or sausage was our favorite breakfast. It’s so nostalgic, I love making it for my kids now. Eggs are also full of nutrients that our kid’s growing bodies need, so it’s all around a great way to start the day. They are filling and can be flavored in so many different ways, even picky eaters will love them!
Ingredients
It’s just this simple to make good baked scrambled eggs. Just grab your eggs, milk, water, salt and butter for the perfect combination. I know what you are thinking, water? It’s my secret ingredient! I talk more about that below in the tips box. You can find the measurements below in the recipe card.
- Eggs: You will need a whole carton of eggs! I know, it’s a lot, but it makes a lot! Cut the recipe in half if you don’t need this many cooked eggs.
- Milk: This helps to make the scrambled eggs so soft and smooth. You can use almond milk or other plant milk instead. You could use half and half or heavy cream too.
- Water: This is my secret ingredient to super fluffy eggs. It steams the eggs while they cook, which makes them super fluffy and tasty.
- Salt: This helps to bring out the flavors of the dish.
- Unsalted Butter: You will need melted butter. Use plant butter if you are making this dairy free.
Baked Egg Scramble Recipe
Oven baked scrambled eggs are super simple to make, and are perfect for brunch or hosting your friends. You just mix your ingredients together in a large bowl, pour the egg mixture into the pan, and bake. It’s that simple!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.
- Whisk: Add all of the ingredients to a large bowl and whisk together until well blended.
- Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven.
- Bake: Allow the eggs to bake uncovered for 10 minutes.
- Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.
- Fluff and Enjoy: Fluff and season with salt and pepper if needed. Serve warm!
Tips for Baking Scrambled Eggs
Eggs can be so tricky, and everyone likes them cooked a different way. Luckily, these baked scrambled eggs take no professional skills are always the best scrambled eggs I make (say my children). Here are some tips to ensure success with this recipe!
- Add More Ingredients: You can add so much to this recipe! This is really just the basic idea to get your wheels spinning. You can add shredded cheddar cheese, cooked bacon, or ham! I also love fresh chives and onion powder. You can’t go wrong with mushrooms, bell pepper, tomatoes, or zucchini! Feel free to season this up however you like.
- Cast Iron Pan: Use a large oven-safe skillet or cast iron pan instead of the 9×13 pan. I really love using my cast iron pan for eggs, I just think they turn out better in it!
- The Secret Ingredient: Water is the secret to fluffy eggs! I added water to this recipe in addition to the milk and it turned out perfect.
- Using a Muffin Tin: All of you meal preppers out there are going to love this hack! If you love breakfast sandwiches, then you have to try pouring your batter into a well-oiled muffin tin. Bake for about 10 minutes, then cover and rotate the pan. Come back and check on them in 5-10 minutes, because nothing is worse than an overcooked dry egg. When they are firm in the center they are ready!
Storing Leftovers
We all know that eggs definitely taste best fresh out of the oven. This makes a large pan of eggs, so if you do have leftovers, here is how to store them.
- In the Refrigerator: Store your leftover baked egg scramble in an airtight container in the refrigerator for up to 5 days. Make sure they are all the way cooled off before storing them so you don’t get a lot of condensation on the lid. Reheat slowly.
More Breakfast Recipes
I can’t be alone in thinking that breakfast is the best meal! I just look forward to it so much every morning, and when I’m tired at night and don’t want to make anything, pancakes or waffles are just as good for dinner as they are breakfast. Here are a few of my favorite go-to breakfast meals that the whole family will love.
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Baked Scrambled Eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.
- Add all of the ingredients to a large bowl and whisk together until well blended.
- Pour into a glass baking dish then place in the preheated oven.
- Allow the eggs to bake uncovered for 10 minutes.
- After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.
- Fluff and season with salt and pepper if needed. Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipie is delicious and so easy to make. My husband and children loved it. Thank you for sharing.
So am I missing something? The calorie count is 218k?? So per serving is 36k+ calories? Maybe I’m misunderstanding what it says but I read “Calories: 218kcal”
Kcal and cal are a different name for the same type of measurement. So that is an estimated 218 calories per serving.
How long do these stay good in the fridge after baking?
5 days!
Made these for Christmas brunch. Added chopped chives and red pepper (Christmas effect) so easy and everyone loved them.
Will definitely make again.
If using a muffin tin, how many does this make -6, or 12?
Does it have to be a glass baking dish? Would disposable aluminum pans work? We were thinking about making them for a church breakfast (about 150 people). We are trying to avoid a lot of clean up.
Disposable pans work great! I need to add that to my list of tips.
I’m wondering if you tried this in large pans? Does the baking time need to be increased? I’m looking for a fresh way to feed eggs to a 100 ppl and wasn’t sure how the timing would be if it were a large pan. Thanks!
Best scrambled eggs I’ve ever eaten!
I love this..I was trying to make a healthy breakfast for 2 and I had leftover chopped onion pepper and mushrooms so I used 3 eggs 1/4 cup skim milk..1 tablespoon water 1/4 teaspoon salt and 1 tablespoon melted butter. I wished it all together added my onions peppers and mushrooms Sprayed a bread loaf pan with cooking spray..baked for 10 mins uncovered at 350..stirred covered with foil and cooked 12 more minutes..cut in half and it was perfect!
can these be made ahead of time?
If you can make them and keep them warm then they should be fine!
You can make them a day ahead, just keep them very soft, then cool and put well wrapped in the fridge. When you’re ready to serve, put them into a 350°oven until they’re back up to temperature. You can also speed things up by cracking and scrambling the eggs the night before with everything you want on them, cover them tightly (empty pickle jars or 2 liter bottles work great if you need to transport!). Give them a share or stir before you put them into the pans to cook…I leave them out for awhile to get to room temp (the ride to church for me) before putting into the oven.
love eggs great recipe. never thought to add water. thanks