A convenient dish just got even more convenient with this recipe for Oven-Baked Scrambled Eggs—still the delicious and fluffy breakfast staple but without the ‘helicopter’ cooking!
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Just when you thought scrambled eggs couldn’t get any more convenient, I go and present you with instructions on how to do them in the oven. Eggs can be tricky when doing them on the stove; you need to keep the heat low and pay constant attention to their consistency lest they burn or you overcook them and turn them into rubber. And nobody wants to eat rubber first thing in the morning!
When you bake the eggs, you let the oven take over. No longer will you have to hover over the eggs and stir incessantly. That leaves you free to finish your morning ablutions or tend to the kiddies who have suddenly forgotten how to dress themselves. It also means your eggs will be cooked evenly—see what happens when you take yourself out of the equation!
There are of course other ways to do scrambled eggs—microwaved, stovetop—but the oven method has a number of benefits that any busy mom will appreciate.
Are Oven-Baked Scrambled Eggs Healthy?
Yep, scrambled eggs are healthy. They contain a lot of protein, which should make vegetarians smile. It’s also suitable for a gluten-free diet. If you follow a paleo diet, you can use this recipe, though the presence of dairy may affect your decision. The milk might also affect those of you on a keto diet, as milk has carbs. Heavy cream would make a decent substitution.
INGREDIENTS
- 12 eggs
- ½ cup milk
- ¼ cup butter, melted and cooled
- ¼ tsp salt
- ½ tsp ground black pepper
INSTRUCTIONS
Prep
Preheat the oven to 350°F. Spray a 9″ x 13″ casserole dish with oil.
Whisk
Break all of the eggs into a large bowl. Whisk them together with the milk, melted butter, salt, and pepper.
Pour
Pour the egg mix into your greased casserole dish.
Bake
Bake in the oven for 12 minutes. Take the dish out and use a fork to run through the egg to break it up into curds.
Scramble
Place back into the oven and cook for another 8 minutes. Remove. There should still be uncooked egg on top. Use a fork again to scramble it up; the residual heat should finish off the rest of the egg.
DEVOUR!
Tips & Tricks to Making Perfect Oven-Baked Scrambled Eggs
- You want the melted butter to be cool enough so that it doesn’t cook your eggs, but not so cool that it has set again.
- Whisk thoroughly so that there is no egg white left and, together with the yolk, it has formed a uniform liquid. Getting air in there makes the eggs fluffy.
- Adding a splash of water too has been known to result in fluffier eggs.
- Remember: you want to take out the eggs from the oven while there’s still some egg liquid atop the curds; they’ll cook from the residual heat. If you wait too long, you’ll risk overcooking the eggs.
FAQs
Sure. This recipe uses chicken eggs but you can use egg whites if you prefer them or your diet dictates that you do so.
You can use almond milk or soy milk, if you prefer. Or go with something creamier if that’s the texture you’re after. If you leave out the milk entirely, your eggs will be denser and a bit drier but will still be tasty. It’s entirely up to you.
It’s vital you don’t leave them in the oven for too long. Take them out before all the egg liquid has been cooked. You can also add a splash of milk if you think it’s getting too dry.
Chives, parsley, or dill are good options for added freshness. If you like a bit of heat, spices like paprika or a pinch of cayenne pepper will deliver.
Serving Suggestions
As a breakfast dish, Oven-Baked Scrambled Eggs will go well with buttered toast and sliced avocado. Follow it up with a refreshing bowl of fruit. For something more substantial, make my Blueberry Gluten Free Greek Yogurt Waffles or High-Protein French Toast With Chocolate And Peanut Butter then take a long sip of a Mimosa and start your day!
Variations
Meat Lovers: Cook up some bacon, ham, and/or sausage and mix it in with the egg for a hearty version of this recipe.
Cheese Lovers: Sprinkle cheddar, mozzarella, Monterey Jack, or any of your other favorite cheeses atop the eggs for that last stage of baking.
Veggie Lovers: Sauté some bell peppers, onions, mushrooms, or spinach and add them to the eggs.
Spice Lovers: Add your favorite hot sauce or a dollop or two of salsa to the eggs.
how to prep and store your oven-baked scrambled eggs
Let the eggs cool completely then store them in an airtight container and keep in the fridge for no longer than 5 days. To reheat, either stick them in the microwave on MEDIUM or in a skillet on the stove.
Ingredients
- 12 eggs
- ½ cup milk
- ¼ cup butter melted and cooled
- ¼ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 350°F. Spray a 9" x 13" casserole dish with oil.
- Break all of the eggs into a large bowl. Whisk them together with the milk, melted butter, salt, and pepper.
- Pour the egg mix into your greased casserole dish.
- Bake in the oven for 12 minutes. Take the dish out and use a fork to run through the egg to break it up into curds.
- Place back into the oven and cook for another 8 minutes. Remove. There should still be uncooked egg on top. Use a fork again to scramble it up; the residual heat should finish off the rest of the egg.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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