Brunch RECIPES

Oven Scrambled Eggs

Oven Scrambled Eggs - so easy, light, fluffy & delicious!

I love finding easy new cooking techniques for staple foods that everyone loves. That is exactly what I found in Oven Scrambled Eggs. These eggs cook up super light and fluffy and are the best-tasting eggs I’ve ever had!

Baking scrambled eggs in the oven makes sense if you have other things to do besides watching eggs cook. I have made them for our Christmas morning brunch the last 2 years and loved having them in the oven along with our Christmas morning traditional cinnamon rolls. I’ve read about others throwing bacon on a baking pan and baking it at the same time as the eggs.

Today I made them because our girls had a snow day, and I knew they would wake up with hungry bellies but I didn’t want to spend a bunch of time and energy in the kitchen. I baked a pan of these eggs, sliced up some fruit, made toast and some Food Processor Chocolate Chip Banana bread, which I will be sharing with you soon!

The original recipe called for 24 eggs, but I halved it and it is the perfect amount to feed my family of 5. 12 eggs still seem like a lot, but I have teenage girls that like getting their protein in first thing in the morning, and… having teenage girls around also means there are often teenage boys here too, so I love that this recipe makes plenty!

Oven Scrambled Eggs - so easy, light, fluffy & delicious!

The recipe is so forgiving that you can easily adjust the amounts by cutting it in half or doubling it.

I plan on making a pan for “brinner” (breakfast for dinner) soon and serving with warmed tortillas and sauteed fajita vegetables.  If I have any leftover eggs, I will make some of my Breakfast Burritos For The Freezer.

Oven Scrambled Eggs

1/4 cup butter

12 eggs

1 teaspoon salt

1 1/4 cups milk

Preheat the oven to 350 degrees F (174 degrees C).

Put butter into a glass 9×13 inch baking pan. Place in oven and let melt while oven preheats to 350 degrees F.

In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10-15 minutes, or until eggs are set. Stir and fluff eggs. Serve immediately, OR keep can keep warm in a crockpot until ready to serve.


What about you? Have you ever thought about making scrambled eggs in the oven? Do you plan on trying it out?

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