Baked Scrambled Eggs
Baked Scrambled Eggs are the perfect way to feed a large crowd, made with only 5 simple ingredients and ready in under 45 minutes!
I love baked scrambled eggs for a holiday brunch, or as a quick way to feed the family before a busy day! For more easy breakfast ideas, check out this Gluten Free Coffee Cake, Chocolate Chip Banana Muffins, and Sausage and Hash Brown Casserole!
Baked Scrambled Eggs are perfect for the holidays, because you can make a large batch of eggs for breakfast with minimal effort. This egg recipe works really well on Christmas when the family is over for brunch. You can also use it to meal prep breakfast sandwiches to freeze for a busy work week!
Ingredients You’ll Need
Eggs. I use 24 large eggs for a 9×13 inch pan. Regular eggs work fine, but if you have access to farm fresh or pasture-raised eggs (the yolks will be more orange in color), those will taste the best.
Milk. Regular milk or 2% milk, either is fine. As the liquid evaporates, it helps lift the eggs up while they’re cooking to make them fluffy.
Heavy Cream. Cream adds fat to the eggs, helping give them a creamy texture.
Unsalted Butter. We’re adding melted butter to the baking dish before everything else because it helps keep everything from sticking. The butter also helps give the eggs flavor, and the fat adds some creamy texture to the eggs.
I like to use unsalted butter so we can add salt later (and control how much goes in). You can use salted butter if you like the flavor.
Chives. I like the combination of eggs and chives, and it looks nice presentation-wise. This is optional, though.
Salt and Black Pepper. You can add kosher salt and pepper to taste, or you can leave them out. This is up to you. My family usually just adds this at the table for eggs, because everyone has a different preference.
How to Make Baked Scrambled Eggs
- Preheat the oven to 350°F. Add melted butter to the casserole dish, coating the bottom completely.
- Crack all of the eggs into a medium bowl and whisk together. Whisk in cream and milk until combined. Season with salt and pepper to taste (or let guests do this when serving). Pour egg mixture over the butter, using the whisk to gently mix in some of the butter. Bake for 10 minutes, then carefully stir the eggs.
- Bake for another 10 minutes, then stir again, this time making sure to pull the eggs away from the sides with a spatula. Bake for a final 10 minutes, then remove from the oven, add half of the chives, and stir everything together.
- Any remaining liquid should finish cooking from the residual heat as you stir (if it doesn’t cook through, place it back into the oven for 5-10 minutes). Stir, breaking apart larger pieces, until everything is combined. Top with remaining chives and serve.
Frequently Asked Questions
Milk adds some fat to scrambled eggs, but also helps lift the eggs up as the water in the milk evaporates from the heat. This helps make the eggs fluffy and light.
You have to watch the eggs closely, and cook on a medium-low heat to prevent burning. I usually use heavy cream if I have it.Â
A better alternative is butter, which adds a good amount of fat to the eggs for texture and flavor.Â
Chefs usually make scrambled eggs using butter, oil, cheese, or a similar fat source. Butter helps give eggs flavor, and a creamy texture.Â
You also want to avoid over-cooking the eggs, because they’ll get a dry texture. Stop them when they look just-done.
Storage for Baked Scrambled Eggs
Refrigerate eggs in an airtight container for 2-3 days. The FDA recommends using a shallow container, so the eggs can cool quickly in the refrigerator.
Freeze scrambled eggs in an airtight container for up to 2 months. This method isn’t my favorite because they can over-cook when you reheat them from frozen. I usually only do this for breakfast sandwiches.
More Breakfast Recipes
- Easy Powdered Sugar Donuts
- Gluten Free Banana Bread
- Baked Cinnamon Sugar Doughnuts
- Country Quinoa Breakfast Bowl
Cooking Tips
- Use oven mitts to stir, because the glass baking dish is going to be really hot!
- For even more creaminess, add 1/2 cup sour cream to the egg mixture.
- You can use remaining oven scrambled eggs for sandwiches the next day! I use gluten free english muffins, some eggs, a slice of cheese, and a slice of cooked salami or pork roll. Wrap and freeze for a breakfast on-the-go.
- If you want to make oven scrambled eggs with cheese, add 1-2 cups of shredded cheddar or pepper jack cheese at the 20 minute mark, stirring until evenly distributed.
- Other optional ingredients include chopped green onions, crispy bacon pieces, cooked hash browns, or your favorite cooked breakfast meat.
- You can also make oven baked scrambled eggs with veggies! Just stir in any cooked veggies you have (or leftovers from the night before) at the 20 minute mark. My favorites are onions, peppers, kale, and spinach.
- Serve with gluten free toast, fresh fruit, and bacon or gluten free breakfast sausage. You can also serve with sour cream, beans, salsa, and tortillas for breakfast tacos.
- Make this dairy free by using vegan butter and your favorite unflavored milk substitute, like almond milk.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Baked Scrambled Eggs
Ingredients
- 24 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups 2% milk
- 1 cup heavy cream
- 2 tablespoons fresh chives, chopped
- salt and pepper , to taste
Equipment
- 1 baking dish
Instructions
- Preheat the oven to 350°F. Add melted butter to the casserole dish, coating the bottom completely.
- Crack all of the eggs into a medium bowl and whisk together. Whisk in cream and milk until combined. Pour egg mixture over the butter, using the whisk to gently mix in some of the butter.
- Bake for 10 minutes, then carefully stir the eggs. Bake for another 10 minutes, then stir again, this time making sure to pull the eggs away from the sides.
- Bake for a final 10 minutes, then remove from the oven, add half of the chives, and stir everything together, breaking apart larger pieces, until everything is combined. Any remaining liquid should finish cooking from the residual heat. Top with remaining chives and serve.
Notes
- The residual heat should finish cooking any liquid left in the eggs when you’re stirring it together. If there’s any remaining liquid, place the eggs back in the oven for 5-10 minutes.
- Use oven mitts to stir, because the glass baking dish is going to be really hot!
- For even more creaminess, add 1/2 cup sour cream to the egg mixture.
- If you want to make oven scrambled eggs with cheese, add 1-2 cups of shredded cheddar or pepper jack cheese at the 20 minute mark, stirring until evenly distributed.
- Add leftover cooked veggies, bacon, green onions, or pieces of potato for more variation.Â
Nutrition
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