Baked Scrambled Eggs Recipe

This genius Baked Scrambled Eggs Recipe eliminates the need for standing over a hot stove flipping batches of eggs. By whisking two dozen eggs with milk and baking them in a pool of melted butter, you achieve fluffy, creamy curds that feed a crowd all at once. It is the ultimate brunch hack for holidays, family reunions, or meal prepping for the week ahead.

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Baked Scrambled Eggs Ingredients

The Egg Base:

24 Large Eggs: Yes, two dozen! This recipe is designed for volume.
2 ½ cups Milk: Essential for creating steam within the eggs, resulting in a fluffy, not rubbery, texture.
2 ¼ teaspoons Salt: Seasoning is key for such a large batch.

The Fat:

1/2 cup Butter: Melted directly in the pan. This prevents sticking and infuses the eggs with a rich, buttery flavor as they cook.

Optional Mix-Ins:

Diced Ham: For a savory protein boost.
Shredded Cheese: Cheddar or Swiss melted on top.
Sautéed Vegetables: Peppers, onions, or spinach.

How To Make Baked Scrambled Eggs

Prep the Oven and Dish: Preheat your oven to 350°F (175°C). Place the 1/2 cup of butter into a 9×13-inch glass baking dish. Put the dish in the warming oven for a few minutes until the butter is completely melted (watch carefully so it doesn’t brown). Remove from oven.
Whisk the Eggs: In a very large mixing bowl, crack all 24 eggs. Add the salt. Whisk vigorously until the yolks and whites are fully blended and the mixture is frothy. Tip: An electric hand mixer makes short work of this volume.
Add Liquid: Gradually pour in the 2 ½ cups of milk while continuing to whisk. Ensure the mixture is uniform.
Pour: Pour the egg mixture directly into the hot, buttered baking dish. The butter will swirl up the sides and into the eggs—this is good!
First Bake: Place the dish in the preheated oven uncovered. Bake for 10 to 15 minutes.
The Stir: Remove the dish from the oven. The eggs will have started to set around the edges but will be liquid in the middle. Stir thoroughly with a spatula, breaking up the cooked parts and mixing them with the liquid. This mimics the scrambling action.
Final Bake: Return the dish to the oven. Bake for another 10 to 15 minutes. Check again; stir if needed. The eggs are done when they are just set, fluffy, and no longer runny liquid remains.
Serve: Serve immediately while hot and fluffy.

Recipe Tips

Don’t Overbake: Eggs continue to cook from residual heat after removing them from the oven. Pull them out when they look slightly wet, stir them, and let them sit for 2 minutes on the counter for the perfect soft curd.
Glass vs. Metal: A glass baking dish (Pyrex) is recommended here because it conducts heat more gently than metal, preventing the eggs from browning or forming a crust on the bottom.
The Midway Stir: Do not skip the stirring step halfway through cooking. If you don’t stir, you will end up with a solid egg loaf (frittata style) rather than scrambled eggs.
Scaling Down: You can halve this recipe easily (12 eggs, 1 1/4 cups milk, 1/4 cup butter) using an 8×8 inch pan. Reduce cooking time slightly.

What To Serve With Baked Scrambled Eggs

Biscuits: Hot buttermilk biscuits are a must.
Sausage Gravy: Pour over the eggs for a Southern feast.
Fresh Fruit: Melon or berries add color to the beige plate.
Hash Browns: Crispy potatoes provide texture contrast.

How To Store Baked Scrambled Eggs

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Microwave individual portions for 30-45 seconds. Be careful not to overheat, or they will become rubbery.
Freeze: Baked eggs freeze surprisingly well. Portion them into freezer bags or containers. Thaw in the fridge overnight before reheating.

Baked Scrambled Eggs Nutrition Facts

Calories: 210 kcal
Fat: 16g
Carbohydrates: 3g
Protein: 14g
Sodium: 550mg

Nutrition information is estimated per serving (approx. 2 eggs).

FAQs

Can I use water instead of milk?

Yes. Water creates a lighter, fluffier egg, while milk creates a richer, creamier curd. For this baked method, milk is generally preferred to keep them moist over the long cook time.

Why are my eggs green?

If you overcook eggs at high heat or leave them in a metal pan too long, the sulfur can turn them green. Stick to 350°F and serve immediately to avoid this.

Can I add cheese before baking?

It is better to stir the cheese in during the midway stir or sprinkle it on top at the very end. Adding it at the start can cause it to sink and burn on the bottom.