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!
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!
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.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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