Oven Scrambled Eggs
Oven Scrambled Eggs are the best way to make breakfast or brunch for a crowd! You’ll never make eggs on the stove again with these super creamy baked eggs with plenty of butter and cream.
Are you tired of the same old scrambled eggs on the stovetop? Oven baked scrambled eggs are not only a tasty alternative, but they’re also simple to make. By cooking your eggs in the oven, you can make fluffy scrambled eggs without the need for constant babysitting that usually comes with making traditional scrambled eggs.
In just a few easy steps, you can create oven-scrambled eggs that are perfect for busy mornings or feeding a crowd. All you need are some basic ingredients like eggs, cream, butter, and salt. And the best part? The oven does most of the work for you; just whisk the ingredients together, pour them into a baking dish, and let the oven work its magic. Say goodbye to hovering over the stovetop, and hello to a hands-off breakfast delight!
Making breakfast for a large crowd is tiring, and eggs are almost impossible. Not with this Oven Scrambled Eggs recipe! You’ll want to host brunch every weekend with this super easy way to make scrambled eggs in the oven.
We usually only have a full house a couple times a year and it’s mainly around the holidays. Instead of slaving over the stove making multiple batches of scrambled eggs, I can get them done in one shot when I prepare them in the oven.
The result is deliciously creamy scrambled eggs cooked to perfection. They also are piping hot! There’s nothing worse than cold, rubbery eggs.
Why You’ll Love Oven Scrambled Eggs
- Consistency: Oven scrambled eggs have a more uniform texture compared to stove top eggs. The even heat distribution in the oven ensures that your eggs cook evenly, resulting in perfectly tender and fluffy eggs every time.
- Ease of preparation: With oven scrambled eggs, there’s no need to stand over a hot stove and constantly whisk eggs.
- Less mess: Cooking eggs on the stovetop can sometimes result in messy spills and splatters. Oven scrambled eggs, on the other hand, are cooked in a single casserole dish, making cleanup quick and easy. Talk about an easy breakfast!
- Scaling up: If you’re cooking for a large group, oven scrambled eggs are your best friend. You can easily whip up a lot of eggs by adjusting the ingredients and using a larger baking dish. No need to cook multiple batches on the stovetop to feed a large crowd.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Large eggs: You’ll need a ton of eggs for this Oven Scrambled Egg recipe. You can always cut this recipe in half if you’re feeding a smaller army.
- Unsalted butter: Butter makes eggs super luscious! I also make a roux for the creamiest scrambled eggs in the oven.
- All-purpose flour: This may seem like a weird scrambled egg ingredient, but stay with me. The flour roux helps make fluffy scrambled eggs in the oven and not one flat egg pancake.
- Salt: Enhances the flavor of the eggs.
- Heavy cream: I always use milk for scrambled eggs, but these baked eggs need a little more richness! The decadence of this brunch dish is worth a few extra calories, I promise.
- Salt & black pepper to taste: Adding a touch of salt and pepper will put the finishing touch.
How to Make the Best Oven Scrambled Eggs
- Step One: In a saucepan on the stove, melt 3 tbsp butter over medium heat. Add in the flour and salt and stir constantly for 3 minutes. Gradually add in cream while whisking. Whisk constantly till sauce comes to a boil and is thick. Remove from heat and cover in plastic wrap. Place in freezer to bring the mixture to room temperature (about 8 to 10 minutes).
- Step Two: Preheat oven to 400°F. Whisk eggs in a large bowl and in cooled cream mixture. Whisk together.
- Step Three: Pour egg mixture into a greased baking pan. Cook uncovered for 10 minutes and then stir the mixture with a spatula. Cook another 5 minutes and then stir again. Repeat the process until eggs are cooked and reach the desired firmness. Season with salt and pepper to taste.
Equipment Needed
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- Whisk: To get the fluffiest scrambled eggs, a quick whisk is key. Get a little extra air into your baked scrambled eggs with this balloon whisk.
- Baking dish: Use a beautiful baking dish with a lid for an easy serving piece! I love this Corningware dish because it’s a beautiful classic just like my mom’s.
- Saucepan: You want a sturdy saucepan when you’re making a roux and working with dairy. This one’s nonstick and dishwasher safe for easy cleanup before breakfast time!
What to Serve with Oven Scrambled Eggs
- I’m obsessed with breakfast casseroles, and this sweet banana bread breakfast casserole is a family favorite! It’s a great way to use brown bananas and stale bread, too.
- Making French toast for a crowd is impossible. But this French toast casserole makes it so so easy! Have your apple pie for breakfast with this sweet casserole.
- Where there’s breakfast, there’s muffins. Try these savory cheddar dill muffins for your next brunch menu. They are dense and moist with the perfect hint of dill.
- Make breakfast sandwiches or breakfast tacos for a complete meal for the whole family.
- Pair with a side of fresh fruit. This Rainbow Fruit Salad is a delicious and fresh option.
- Serve with bacon for the best low carb breakfast.
Variations and Substitutions
- Cheese: Try using different types of cheese such as goat cheese, cheddar cheese, or mozzarella. You can even mix-and-match for a more complex flavor.
- Veggies: Add in some vegetables like chopped bell peppers, onions, spinach, or mushrooms. This will not only enhance the taste but also increase the nutritional value of your scrambled eggs.
- Meat: If you prefer a hearty breakfast, consider adding meats like bacon, sausage, or diced ham. Just make sure to cook the meat separately before adding it to the egg mixture.
- Spices and herbs: Don’t be afraid to get creative with seasonings. Options like paprika, basil, parsley, or cilantro can add an exciting twist to your oven scrambled eggs. A dash of hot sauce are the perfect way to add a kick of spice.
- Milk: Instead of heavy cream, use milk. I prefer cream for the richness, but milk will also be yummy.
Storage Instructions
Make sure to store your leftovers within two hours of cooking. I prefer to use an airtight container, but any type of container will work as long as it’s sealed tightly. You can also use plastic wrap or aluminum foil to cover a plate. Store in the refrigerator for up to 3 days.
Can I Freeze?
If you need to keep your oven scrambled eggs for a longer period of time, you can freeze them. Place the eggs in a freezer-safe container or bag, making sure to squeeze out any excess air before sealing. Frozen scrambled eggs can last up to four months in the freezer. To reheat, simply microwave or heat on the stovetop, stirring occasionally to maintain that fluffy texture.
How to Reheat
- Using the Stovetop: One of the best methods to reheat scrambled eggs is on the stovetop. Grab a nonstick skillet, add a small amount of butter or oil, and heat it over low to medium heat. Put your scrambled eggs in the skillet and let them cook covered for about five minutes. Make sure to stir them occasionally to ensure they heat evenly.
- Microwaving: If you’re in a hurry, using the microwave can save time and still provide satisfactory results. Place the eggs in a microwave-safe container and cover it with a microwave-safe lid or wrap. Heat your eggs at 50% power for about 1-1.5 minutes, stirring them halfway through to ensure even heat distribution. Be careful not to overheat, as this can make the eggs rubbery.
- Using an Air Fryer: An air fryer can also be utilized to reheat your scrambled eggs. Place the eggs in an air fryer-safe container, set the air fryer to 300°F, and heat them for about 3-4 minutes. Since the air fryer has a non-humid environment, it helps the eggs to maintain their original moisture without making them dry.
- Reheating in the Oven: Reheating in the oven is another effective method. Preheat your oven to 350°F, place the eggs in an oven-safe container, and cover it with aluminum foil. Heat your eggs for about 10-12 minutes, checking and stirring them every 4-5 minutes to ensure even heat distribution.
Recipe Tips & Tricks
- Choose the right dish: Use an oven-safe dish, preferably a ceramic or glass baking dish. This will allow even heat distribution and help prevent overcooking.
- Whisk well: Whisk your eggs thoroughly so that the yolks and whites are fully combined. This step is crucial for even cooking and smooth consistency.
- Stir occasionally: While your eggs are baking in the oven, stir them every few minutes to ensure they cook evenly and achieve a soft, scrambled consistency.
- Keep an eye on the clock: Oven scrambled eggs can go from perfectly fluffy to overcooked in no time. Check your eggs frequently and remove them from the oven when they reach your desired consistency,.
- Prep ahead: To make this oven scrambled eggs recipe even easier, prepare the white sauce the night before and store in the fridge! In the morning, put it in the microwave to get it to room temperature.
FAQ
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Oven Scrambled Eggs
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Ingredients
- 18 large eggs
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ¾ tsp salt
- 1 ½ cups heavy cream
- salt & pepper to taste
Instructions
- In a saucepan on the stove, melt 3 tbsp butter over medium heat. Add in the flour and salt and stir constantly for 3 minutes. Gradually add in cream while whisking. Whisk constantly till sauce comes to a boil and is thick. Remove from heat and cover in plastic wrap. Place in freezer to bring the mixture to room temperature (about 8 to 10 minutes).
- Preheat oven to 400°F. Whisk eggs in a large bowl and in cooled cream mixture. Whisk together.
- Pour egg mixture into a greased baking pan. Cook uncovered for 10 minutes and then stir the mixture with a spatula. Cook another 5 minutes and then stir again. Repeat the process until eggs are cooked and reach the desired firmness. Season with salt and pepper to taste.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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My sister often made eggs this way for her large family, but she always added about 1/2 a can of cream of chicken soup to her eggs. Wow were they good, and moist not all dried out. She made bacon in the oven, too, in a large ceramic 9×12 pan covered with tin foil to stop the splattery mess.
If anyone tries this I’d appreciate knowing your opinion.
Can this be made the day before? And also baked in a chafing dish instead of a casserole dish?
Hi Tara,
Yes, you can make it ahead and reheat it when you want to serve. I’m not sure about the chafing dish though because I’ve never used one.
DELICIOUS
I’m not familiar with table cream – would that be similar to half and half?
It would be similar to coffee cream. It has 18% milk fat. This is what it looks like: https://www.walmart.ca/en/ip/great-value-18-mf-table-cream/6000196836184