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.
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.
- 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.
- Butter: Butter makes eggs super luscious! I also make a roux for the creamiest scrambled eggs in the oven.
- 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: Eggs need salt to bring out their natural flavors. Don’t forget the pepper, too!
- 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.
This recipe is the way to go when preparing scrambled eggs for a crowd! It’s the only way I make them when we have company.
What I Used For This Recipe
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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!
How To Make It
- First, melt the butter in a saucepan.
- Then, add the flour and salt to the pan and stir constantly for a few minutes. Slowly whisk in the cream, and bring it all to a boil. The sauce should thicken. Let the sauce cool down to room temperature.
- Once the white sauce is cooled, whisk the eggs and the cream mixture together.
- Next, pour everything into a greased baking dish and cook. After the eggs are somewhat set, stir and cook for a few more minutes. Continue stirring and cooking until they’re fully set and fluffy.
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.
Do You Add Milk or Water to Scrambled Eggs?
For the fluffiest stovetop scrambled eggs, you’ll want a little liquid. I usually add milk, but water also works in a pinch.
For this baked scrambled egg recipe, I add cream to a basic roux for the creamiest eggs.
What Temperature Do You Cook Scrambled Eggs At?
When it comes to cooking eggs, you want low to medium heat. Scrambled eggs in a skillet are always cooked at medium or medium-low heat to keep the fluffy scrambled eggs from scorching.
Making scrambled eggs over high heat almost always leads to dry eggs. A good scramble isn’t instant!
I make these Oven Scrambled Eggs at 400 degrees F, stirring a few times, to get the creamy roux and eggs totally incorporated while they cook.
For firmer eggs, cook them a few minutes longer. Keep stirring and cooking until they’re the perfect scrambled eggs for you.
What To Serve With This
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.
More Savory Breakfast Recipes You’ll Love
- Spinach and Cheese Egg Muffins
- Quiche Lorraine
- BBQ Eggs
- Overnight Bacon Breakfast Casserole
- Ham and Eggs in a Muffin Tin
- Mediterranean Brunch Bake
- Indian Scrambled Eggs
- More breakfast recipes
Do you have any amazing breakfast recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Oven Scrambled Eggs
These oven baked eggs are the perfect solution to cooking eggs for a crowd. No one likes cold eggs, especially the chef!
- 18 eggs
- 3 tbsp butter
- 3 tbsp flour
- ¾ tsp salt
- 1½ cups table cream
- salt & pepper, to taste
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 480mgSodium: 461mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 16g
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
ANTHONY FEDELE says
Can this be made the day before? And also baked in a chafing dish instead of a casserole dish?
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.