Oven-baked Scrambled Eggs

I made these Oven-baked Scrambled Eggs for the first time this past weekend. I might not make scrambled eggs on the stove top ever again!

These quick and easy-to-make eggs are light, fluffy and delicious. Great for a family with some leftovers or for a crowd. The recipe was ready in 35 minutes.

Oven-baked Scrambled Eggs

What you need:

1/2 cup butter or margarine melted
24 eggs
2-1/4 teaspoons salt
2-1/2 cups milk


Preheat oven to 350 degrees.

Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into baking dish.

Bake uncovered for 10 minutes. Then stir very carefully, not to spill the eggs. Bake an additional 10-15 minutes, or until eggs are set.

Serve immediately. Serves 12.

(Note: We added diced ham after stirring the eggs. You could add other cooked meats, vegetables or cheese of your choice during this step. After taking the cooked eggs out of the oven, we transferred them immediately to to a slow cooker and took them to a large group breakfast. They were perfect. We topped them with shredded cheddar cheese before serving.)



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