Oven Scrambled Eggs

Making scrambled eggs on the stovetop is easy, sure.  But, when you are juggling also making pancakes, bacon, and orchestrating homework being done, popping a pan into the oven is so much easier and takes up less mind space with everything else going on.  So, yep, you can totally make scrambled eggs in the oven.  And they come out fluffy and delicious!

I have been making our scrambled eggs like this for a few years now and we haven't looked back.  I even mix up the egg mixture in the morning and store it in the fridge until dinnertime.  Because, yes, we often have breakfast for dinner. Brinner is always good!

And of course, this is more of a technique than an actual recipe.  But, one of the nice things about this is that it uses ingredients that are usually always in the house.  Here are the simple ingredients we need to make this recipe:

First, you start off by melting the butter. I do this in the microwave because it is easy and quick, but you can also do it on the stovetop if you are so inclined. Once the butter is melted, add in the remaining ingredients and beat well.

I line my Pyrex baking dish with non-stick foil, but you can just spray regular foil with cooking spray as well.  I do recommend lining the pan because baked on eggs can be work to scrub off sometimes. Then, just pour the beaten egg mixture into the prepared pan.

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Oven Scrambled Eggs

6 eggs

1/4 cup milk or heavy cream

1 tbsp butter, melted

salt and pepper

Preheat oven to 400.  Line a 9x13 glass baking dish with non-stick foil.  In a glass measuring cup, melt butter in microwave. Add in eggs, milk/cream, salt and pepper. Beat until well combined.

Mixture can be set in fridge until cooking time. When ready to bake, pour egg mixture into prepared pan. 

Bake for 8-10 minutes. Gently stir eggs, mixture will still be liquidy and starting to set.  Cook for an additional 8-10 minutes, or until cooked to your desired doneness.

You can scale this recipe up if you need to. I often make 8 eggs for our family; leaving the remaining ingredients the same. You can also change up the seasonings too. I do like using the heavy cream in this recipe, it helps make the eggs extra fluffy and creamy. But, if I don't have any on hand, I just use what I have.

Because I meal prep in the lull of the morning, I mix up the eggs and then store it in the fridge until it's time to cook dinner. I just cover it with plastic wrap.  Then when it's time to cook, I whisk it up a bit with a fork and pour it into the prepared pan.  A little less work during the dinnertime rush.