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Oven Scrambled Eggs

Discover the secret to making light, fluffy scrambled eggs for a crowd. See more

READY IN 35 mins

Oven Scrambled Eggs

Read Reviews (311)

"These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!" — Erin

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Original recipe makes 12 servings Change Servings

1/2 cup butter or margarine, melted
24 eggs

2 1/4 teaspoons salt
2 1/2 cups milk

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into a glass 9x13 inch baking dish. 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 to 15 minutes, or until eggs are set. Serve immediately.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Great recipe!!! My husband caught me putting the eggs in the oven, made a funny face and said "What Are You Doing?!!!" He wasn't very happy that I was "wasting" our eggs trying this. He LOVED them!!!! He ate most of the eggs himself. I did modify the recipe slightly buy sautéing some onions and garlic and tossing them in with the batter, and adding cheese when almost done. Will definitely make over and over again!

—punkmama

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Most Helpful Critical Review

May 11, 2007

I didn't care for these at all. It was probably (seeing as everyone gave these eggs such a high rating) something I did. I think it was because I had to bake them for so long since I used a very tall dish to cook them in. I also used water instead of milk since I've been told and have experienced for myself that water makes the eggs fluffier.

—Alyson

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356 Ratings

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Jan 19, 2007

FANTASTIC way to make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. Love this recipe!! THANKS ERIN!!

—ritarose

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Jun 21, 2005

I made this recipe for my daughter's graduation open house. It was very well received. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm.

—LUCKYMNLASSIE

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Mar 14, 2004

This recipe was easy and delicious. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 min. Thanks for a great recipe! :)

—Jen B

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Jul 13, 2003

These eggs were light and fluffy and EASY! I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.

—amyelou

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Dec 22, 2003

This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just my husband and me (babies are too young) and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. Enjoy!!!

—LDSMOM01

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Jun 04, 2006

These were the fluffiest, best tasting scrambled eggs I think I've ever had. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.

—CHICH009

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Nutrition

Calories
236 kcal
12%

Carbohydrates
3.2 g
1%

Cholesterol
447 mg
149%

Fat
18.6 g
29%

Fiber
0 g
0%

Protein
14.3 g
29%

Sodium
651 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Scrambled Eggs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 236
Calories from Fat: 168

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 8.6g 43 %
Cholesterol 447mg 149 %
Sodium 651mg 26 %
Potassium 213mg 6 %
Total Carbohydrates 3.2g 1 %
Dietary Fiber 0g 0 %
Protein 14.3g 29 %
Sugars 3.2g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 14 %
Iron 19 %
Thiamin 8 %
Niacin 24 %
Vitamin B6 10 %
Magnesium 6 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.