If you’re looking for a breakfast that’s as effortless as it is comforting, these Baked Scrambled Eggs are about to become your new favorite morning ritual. Imagine all the creamy, fluffy goodness of classic scrambled eggs, but with the ease of baking everything together in the oven—no standing over the stove or constant stirring required! This dish is perfect for busy weekdays, leisurely brunches, or feeding a hungry crowd, and you can easily customize it with your favorite mix-ins. One bite, and you’ll see why Baked Scrambled Eggs are a staple in my kitchen.
Ingredients You’ll Need
This recipe keeps things beautifully simple, letting each ingredient shine. Every element brings something special to the table—whether it’s richness, flavor, or a pop of color—and together, they create the most irresistibly fluffy Baked Scrambled Eggs.
- Eggs: The star of the show; large eggs provide the perfect base for a soft, custardy texture.
- Whole milk: Adds creaminess and helps keep the eggs tender as they bake.
- Salt: Just enough to bring out all the savory flavors in the eggs and mix-ins.
- Black pepper: A gentle kick of warmth and a classic pairing with eggs.
- Unsalted butter (melted): Gives the eggs a luxurious richness and helps them bake up fluffy.
- Optional mix-ins: Shredded cheese, diced bell pepper, chopped spinach, or diced ham/bacon let you get creative and add your own twist.
How to Make Baked Scrambled Eggs
Step 1: Prep Your Baking Dish
First, preheat your oven to 350°F (175°C). While it’s warming up, lightly grease an 8×8-inch baking dish (or a similar size) with butter or nonstick spray. This helps ensure your Baked Scrambled Eggs release easily and don’t stick to the pan—plus, it adds a little extra flavor.
Step 2: Whisk the Eggs
Grab a large mixing bowl and crack in all 8 eggs. Add the whole milk, salt, and black pepper, then whisk everything together until the mixture is smooth and just a bit frothy on top. This step is key for getting those signature fluffy, cloud-like curds.
Step 3: Add Butter and Mix-ins
Pour in the melted unsalted butter and give the mixture a quick stir. If you’re feeling adventurous, now’s the time to toss in your favorite optional mix-ins—shredded cheese for meltiness, bell pepper for crunch, spinach for freshness, or a bit of ham or bacon for a savory touch. Fold them in gently so they’re evenly dispersed.
Step 4: Bake the Eggs
Pour the egg mixture into your prepared baking dish and smooth it out. Slide it into the oven uncovered and bake for about 20 to 25 minutes. For the best texture, pause once or twice during baking to gently stir the eggs. This helps create those fluffy, scrambled curds we all love, instead of a solid egg bake.
Step 5: Serve and Enjoy
Once the eggs are just set but still moist and fluffy, take them out of the oven. Give everything a final, gentle stir to fluff up the curds. Serve your Baked Scrambled Eggs warm, straight from the dish, and watch them disappear!
How to Serve Baked Scrambled Eggs
Garnishes
A sprinkle of fresh herbs like chives, parsley, or dill instantly elevates the look and flavor of your Baked Scrambled Eggs. You could also add a little extra cheese on top just before serving, or a dash of hot sauce for those who love a bit of heat.
Side Dishes
These eggs are wonderfully versatile—pair them with crispy breakfast potatoes, a stack of buttery toast, or a fresh fruit salad for a well-rounded breakfast. For brunch, I love serving Baked Scrambled Eggs alongside smoked salmon or a leafy green salad.
Creative Ways to Present
For a fun twist, try spooning the eggs into warm tortillas for breakfast tacos, or pile them onto toasted English muffins with avocado slices. You can even use Baked Scrambled Eggs as a filling for croissants or breakfast sandwiches—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Let any leftover Baked Scrambled Eggs cool to room temperature, then transfer them to an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making them a fantastic option for easy breakfasts throughout the week.
Freezing
If you’d like to freeze portions for later, simply portion the cooled eggs into freezer-safe containers or bags. Label and date them, and they’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the eggs gently in the microwave in 30-second bursts, stirring in between until heated through. You can also reheat them on the stovetop over low heat with a splash of milk to restore their creamy, fluffy texture.
FAQs
Can I double the recipe for a larger group?
Absolutely! Just double all the ingredients and use a 9×13-inch baking dish. You may need to add a few extra minutes to the baking time, but keep an eye on the eggs and stir once or twice as they bake for even results.
What kind of cheese works best for Baked Scrambled Eggs?
Cheddar, Monterey Jack, Swiss, or feta are all delicious options. Pick your favorite or try a combination for extra flavor—the cheese melts right in and makes the eggs irresistibly creamy.
Do I need to stir the eggs while they bake?
Yes, gently stirring once or twice during baking creates those signature scrambled egg curds and helps the eggs cook evenly. It’s the secret to getting that fluffy, classic texture instead of a dense egg casserole.
Can I make Baked Scrambled Eggs dairy-free?
Definitely! Substitute your favorite unsweetened non-dairy milk (like almond or oat) and use a plant-based butter or a little olive oil. The eggs will still turn out soft, fluffy, and full of flavor.
Are Baked Scrambled Eggs good for meal prep?
They’re fantastic for meal prepping! Make a batch at the start of the week and enjoy quick, protein-packed breakfasts with minimal effort. Just reheat individual servings as needed.
Final Thoughts
I can’t recommend these Baked Scrambled Eggs enough—once you try them, you’ll wonder how you ever made breakfast any other way. They’re easy, adaptable, and perfect for sharing with family or friends. Give them a whirl and let this cozy classic brighten up your mornings!
Print
Baked Scrambled Eggs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Scrambled Eggs recipe offers a deliciously easy and fluffy breakfast option that can be made ahead and customized with your favorite mix-ins like cheese, vegetables, or meats. Perfectly cooked in the oven, it provides a hands-off way to enjoy creamy scrambled eggs without standing over the stove.
Ingredients
Egg Mixture
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Optional Mix-ins
- ½ cup shredded cheese
- ¼ cup diced bell pepper
- ¼ cup chopped spinach
- ¼ cup diced ham or cooked bacon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or a similarly sized oven-safe dish to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and slightly frothy, ensuring the eggs will be light and fluffy when baked.
- Add Butter and Mix-ins: Stir in the melted unsalted butter to add richness, then fold in any desired optional mix-ins such as shredded cheese, diced bell pepper, chopped spinach, or diced ham or bacon.
- Pour and Bake: Pour the egg mixture evenly into the prepared baking dish. Place it uncovered in the oven and bake for 20 to 25 minutes, stirring gently once or twice during cooking to ensure even setting and fluffiness.
- Finish and Serve: Remove the baking dish from the oven once the eggs are just set but still moist and fluffy. Give the eggs a final gentle stir, then serve warm for a comforting breakfast.
Notes
- This dish is ideal for make-ahead breakfasts; reheat gently in the microwave to retain moisture.
- To serve more people, double the recipe and use a 9×13-inch baking dish for even cooking.
- Do not overbake the eggs; overcooking will make them dry and less fluffy.
- For a vegetarian version, omit meat mix-ins and use just vegetables and cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 285mg
