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–+ servings
Easy Baked Scrambled Eggs

Fluffy Easy Baked Scrambled Eggs for Effortless Mornings

Discover how to make Easy Baked Scrambled Eggs, a simple yet delicious option for breakfast gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 18 large eggs The foundation of your dish, providing essential protein and structure.
  • 1/3 cup milk or milk substitute Adds creaminess; try almond milk for a dairy-free option.
  • 1 tsp salt Enhances flavor; feel free to adjust based on your preference.
  • 1/4 tsp pepper Adds a mild seasoning; optional for those who enjoy a less spicy taste.
  • Additional salt and pepper Perfect for last-minute flavor adjustments before serving.
For Optional Add-ins
  • Chopped vegetables (like bell peppers or spinach) Boosts flavor and nutrition, making your Easy Baked Scrambled Eggs even tastier.
  • Cheese (like cheddar or feta) Incorporates a creamy texture; it melts beautifully into the egg mixture.
  • Spices (such as paprika or herbs) Experiment for unique flavors that suit your palate!

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking pan.
  2. In a mixing bowl, crack the 18 eggs and add 1/3 cup of milk, 1 tsp of salt, and 1/4 tsp of pepper. Whisk until smooth.
  3. Pour the egg mixture into the greased baking pan and spread evenly. Fold in any desired add-ins.
  4. Bake uncovered for 30-45 minutes, stirring the mixture every 10-15 minutes.
  5. Check for doneness after 30 minutes; the eggs should be set but soft and slightly puffed.
  6. Remove from oven, cool slightly, and adjust seasoning if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 5gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 350mgSodium: 600mgPotassium: 250mgSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For a larger crowd, increase the recipe to 24 eggs and use a 9x13 inch pan. Store leftovers in an airtight container for up to 3 days.

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