Baked Scrambled Eggs

Ditch the frying pan and stove top for this easy bake method! I love doubling this baked scrambled egg recipe so I have enough to use them in breakfast sandwiches all week!

Ingredients for Scrambled Eggs

All the usual suspects here – this is a very basic recipe for scrambled eggs. I’ll give a few ideas along the way:

• 2 tbsp butter – butter makes everything better! I used salted butter
• 6 eggs – this is figuring 1.5 eggs/person
• 1/2 cup milk – you can also substitute half and half or heavy cream
• 1/2 tsp Lawry’s seasoning salt – any seasoning blend will work – or even salt & pepper

How do you make scrambled eggs in the oven? 

It’s easy peasy! This is a basic scrambled egg recipe – I’ll make notes where to add veggies/cheese if you want to jazz it up!

• Preheat oven to 350º
• Lightly spray sides of 8″x8″ baking dish. Add butter and place in oven. Butter will melt while oven preheats.
  • If adding veggies like peppers, onions, mushrooms – add with butter
• In a large bowl, whisk together eggs, milk and Lawrys
• When oven is preheated, remove pan from oven and roll melted butter all around baking dish.
• Pour egg mixture into baking dish
  • If adding pre-cooked meat like sausage or bacon – add here
• Place baking dish in oven and bake for 6-8 minutes
• Open oven and remove dish. Using a spatula, pull cooked eggs from edges of dish into the center so the runny parts will move to the edges. Lightly stir eggs.
  • If adding cheese – add here
• Place dish back in oven and bake for 6-8 minutes more. Remove from oven and scramble eggs. This should finish the eggs off and any runny bits will be cooked by hot dish and rest of the eggs.If they are not completely set up, bake for 3-4 minutes more checking frequently.

Variations

Oven-baked scrambled eggs are easy but also versatile! You can use them in multiple ways and add things to make different breakfasts every day!

• Creamier – my favorite trick for creamier scrambled eggs is cream cheese! If you’re baking the eggs, add the cream cheese when you pour the eggs into the hot baking dish. You’ll want to have the cream cheese finely diced in very small pieces so it melts into the egg while baking.
• Additions – Add those vegetables, meats & cheeses to make these loaded scrambled eggs! I’ve made notes in the recipe of the points to add them. Load them up with bell peppers, ham and cheddar cheese or spinach, tomatoes & mozzarella – or whatever your favorite combinations are.
• Mexican flavors – Top them with green onion, sour cream, cheese & salsa for a fun breakfast!
• Double It – Double the recipe with a dozen eggs and don’t stir the eggs at the end. Then you can slice out squares of scrambled eggs to make a breakfast sandwich every day of the week! You’ll want to use a 9×13 casserole dish if you double the recipe.
• Seasonings – Ditch the Salt & Pepper for a more exotic taste like Sazon or a BBQ Rub – you’ll be glad you did!

How do you store & reheat leftover eggs?

Store leftover scrambled eggs in an airtight container in the refrigerator for 2-3 days. Reheat in the air fryer for 2-3 minutes or the microwave for 1-2 minutes.

What can you make with baked scrambled eggs? 

• Copycat Taco Bell Breakfast Crunchwrap
• Breakfast Gumbo
• Casey’s Breakfast Pizza

What to serve with Baked Scrambled Eggs

Make the perfect brunch with baked scrambled eggs and these dishes!

• Pig Candy (candied bacon)
• Ruby Slipper Buttermilk Biscuits
• Eggo Waffle French Toast
• Cheesy Potato Pancakes