Oven Baked Scrambled Eggs are the perfect easy recipe for meal prep and feeding a crowd! Prepare them in minutes, and cook them to your liking for a high-protein way to start your day.
Not Your Mom’s Scrambled Eggs!
However, standing over the stove and stirring can throw a bit of a wrench in your morning. It makes it hard to cook anything else and isn’t the most efficient cooking method when feeding many mouths.
So, we make easy oven baked scrambled eggs instead! Made with minimal prep time, they bake in minutes and leave you free to prepare the rest of your breakfast. Plus, they turn out soft and fluffy every time. You’ll never go back to stovetop options again!
Ingredients You Need
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition facts!
- Large Eggs – You can’t have oven baked eggs without eggs!
- Non-Dairy Milk – Use almond milk, oat milk, hemp milk, cashew milk, or any milk you like best!
- Salt and Pepper – Adjust to taste.
- Toppings – Technically optional, toppings can add lots of flavor. Some of our favorites include cilantro, avocado, salsa, and shredded cheese (dairy-free, if needed).
Nutrition Note: We love to season our eggs with turmeric! Not only does it add a vibrant, tangy taste, but turmeric is also full of health benefits, too. Consuming turmeric can help reduce inflammation, relieve muscle soreness, and reduce anxiety, just to name a few of its benefits.
How to Make Baked Scrambled Eggs
Before you begin, preheat your oven, and grease a jelly roll sheet pan with non-stick cooking spray! If needed, use a large, oven-proof or cast iron skillet instead of a sheet pan.
Pro-Tip: Make sure your sheet pan/jelly roll is at least two inches tall. This will help hold the eggs, preventing spills!
- Whisk. Add the eggs, milk, salt, and pepper to a large bowl. Whisk to combine.
- Bake. Pour the egg mixture into the prepared baking pan. Then, transfer it to the oven, and back until the eggs begin to set.
- Stir and bake again. Gently stir the eggs with a wooden spatula. Then, place them back in the oven until they’re cooked to your liking.
Note: If you’re using a 9×13 baking dish, it’s best to bake in three intervals, stirring in between. Allow the first interval to be longest. This helps create a creamy, fluffy consistency and prevents your eggs from drying out!
- Serve. Fluff the eggs with a spatula, and season to taste. Enjoy warm!
Tips for Success
- Create softer eggs. For soft, creamy eggs, use a dairy-free milk with a bit of fat such as cashew milk, almond milk, coconut milk, or even dairy-free unsweetened creamer. Or, if you can tolerate dairy, whisk in heavy cream!
- Use the right-sized pan. For the best results, we recommend using a 9×13 jelly roll pan or baking dish. Any larger than this and your eggs will cook too fast and won’t become fluffy.
- Stir frequently. Stirring your eggs every so often ensures they cook evenly and become fluffy in the oven.
How to Store and Reheat Oven Baked Scrambled Eggs – Perfect for Meal Prep!
- Store cooled scrambled eggs in an airtight container in the fridge for up to four days.
- Freeze oven-baked eggs for up to two to three months. Transfer them to an airtight container before transferring them to the freezer.
- Reheat them in the microwave, skillet, or oven just until warm. Be careful not to overcook, or your eggs will become rubbery!
Common Questions About This Baked Scrambled Eggs Recipe
Restaurants cook their scrambled eggs slowly over low heat, stirring frequently. Many places also add a splash of water, and some even include pancake batter!
The exact baking time is subject to change depending on the size of your pan, your oven, and how many eggs you’re making. However, in general, we’ve found that oven baked eggs don’t take longer than 25 minutes to cook.
Feel free to mix and match different fresh herbs and spices to add flavor to your eggs. Some of our favorite additions include cumin, turmeric, parsley, cilantro, garlic, and paprika! Or, stir in sautéed veggies like onions, mushrooms, tomatoes, or bell peppers.
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