Go Back
Homemade Oven-Baked Scrambled Eggs photo

Oven-Baked Scrambled Eggs

Fluffy oven-baked scrambled eggs that are easy to make for a crowd.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup milk
  • 1/4 cup butter, melted and slightly cooled
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Equipment

  • 9x13-inch (23x33 cm) casserole dish
  • Mixing Bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Oven mitts
  • Spatula or fork for breaking curds

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish with oil or cooking spray.
  2. Crack the eggs into a large mixing bowl.
  3. Add the milk, melted (and slightly cooled) butter, salt, and pepper to the eggs, then whisk until well combined and slightly frothy.
  4. Pour the egg mixture into the prepared casserole dish, spreading it evenly.
  5. Bake for 12 minutes, then remove from the oven and use a fork or spatula to gently pull through the eggs and break them into curds.
  6. Return the dish to the oven and bake for an additional 8 minutes.
  7. Remove from the oven and use a fork to stir the top so any remaining runny egg is incorporated; the residual heat will finish cooking the eggs.

Notes

  • Use a glass or ceramic baking dish for even cooking.
  • Let melted butter cool slightly before adding to avoid cooking the eggs prematurely.
  • For fluffier eggs, whisk until mixture is slightly frothy.