Preview: Would you like to serve the fluffiest scrambled eggs? These fluffy oven scrambled eggs are the perfect way to serve eggs to a crowd.
We often have breakfast for supper at our house. Bacon, scrambled eggs, and pancakes or waffles seem to be the perfect meal on a cold, winter night. But sometimes the logistics of this meal can be overwhelming.
Try frying the bacon, while scrambling eggs, all the while flipping pancakes. It can be too much to keep up with! I was getting tired of trying to manage to cook all three without burning something. This “supposedly” easy meal was becoming quite a chore.
Can you really cook eggs in the oven?
Enter oven scrambled eggs. Not only are they delicious, they are lighter and fluffier than eggs scrambled in a skillet. My family can’t get enough of them.
We cook our bacon in the oven now (So much less mess!) and even our pancakes. Now that we can scramble our eggs in the oven, I can sit on the couch (Well, not really, but it is a nice thought!) while dinner cooks instead of hurriedly flipping pancakes and stirring eggs.
Another benefit to oven scrambled eggs is the fact that you can scramble up to 2 dozen eggs at one time! Perfect for feeding a crowd. Though I haven’t tried it, I’ve heard they keep well in a slow cooker for an hour or two. That’s a great solution for a brunch.
A Few Notes on Scrambling Eggs in the Oven
I do want to mention one thing…when you take the eggs out of the oven at the 10 minute mark to stir, they are going to barely look like they have started cooking. Only the edges will be starting to firm up. Stir them anyway and put them back in the oven.
At the 20 minute mark, they may still look very under-cooked. Stir and return to the oven for 5 more minutes. Please check them at this point. You will be amazed at the difference. If you are using the small size recipe, they will most likely be done now. A quick stir will break them up and the eggs will be ready to enjoy. If you are making the larger recipe, they may still need a few minutes more.
Pardon the quality of the pictures (and the missing eggs). My kids were hungry and didn’t wait for me to finish photographing the eggs before they dug in! Just keeping it real, y’all!
I’ve given the recipe below two ways-one for a family sized recipe that makes 4-5 servings and one for a crowd that can feed up to 24 people. The method is the same for both ways, though they will need to cook a little longer for the larger recipe.
These oven scrambled eggs are the perfect way to make scrambled eggs for a crowd.
- 3 Tbsp butter
- 8 eggs
- 2/3 cup milk
- 1 tsp salt
- 1 stick butter (1/2 cup)
- 24 eggs
- 2 cups milk
- 1 Tbsp salt
Preheat oven to 350°. Place butter in a 11" x 7" baking dish (for 4 serving size) or a 9" x 13" baking dish for crowd size. Place dish in oven while preheating to allow the butter to melt.
Whisk eggs,milk, and salt in a bowl. Once butter is melted remove dish from oven and pour in the eggs. Return dish to oven and bake for 10 minutes.
After 10 minutes, stir the eggs. (At this point, they may not look like they have cooked very much.) Return them to the oven and cook for another 10 minutes.
Remove from the oven again and stir. Return to the oven for another 5-10 minutes or until set. Watch carefully during this time so that you don't burn the eggs. Once they are set, remove from the oven, stir them up well, and serve.