Oven Scrambled Eggs
The easiest way to make scrambled eggs for a crowd! These oven-scrambled eggs are fluffy, buttery, and completely hands-off compared to standing over the stove. Whether you're making breakfast for the family, meal prepping for the week, or feeding a crowd, this is my go-to way to make a big batch of scrambled eggs.
If you're cooking scrambled eggs for a crowd, this is 100% how you should make them! No standing over the stove stirring batch after batch, no crowded skillet, and no trying to keep everyone's eggs warm while you finish cooking.
These oven-scrambled eggs are made right in a baking dish with butter, eggs, and milk, and the oven does most of the work. You simply whisk everything together, bake, stir, and continue baking until the eggs are fluffy and cooked through.
The best part is how easy this recipe is to scale. You can make 8–12 eggs in an 8x8-inch baking dish, and if you're making more than 12 eggs, move up to a 9x13-inch baking dish. This makes them perfect for holiday breakfasts, brunches, family gatherings, breakfast meal prep, or anytime you need to feed a crowd.
And don't be afraid to adjust the ingredients as you increase the number of eggs. You want enough milk and butter to keep those eggs tender, creamy, and flavorful.
📝 Ingredients
- For 8 Eggs in 8x8 pan:
- 8 eggs
- 3 tablespoons butter
- ¾ cup milk
- Salt and pepper, to taste
- Cheese, optional
- For 12 Eggs in 8x8 pan:
- 12 eggs
- 4 tablespoons butter
- 1 cup milk
- Salt and pepper, to taste
- Cheese, optional
- For 24 Eggs in 9x13 pan:
- 24 eggs
- ½ cup butter
- 1½ cups milk
- Salt and pepper, to taste
- Cheese, optional
👩🍳 Directions
- 1
Preheat the oven to 350°F.
- 2
Add the butter to your baking dish and place it in the oven while it heats, allowing the butter to melt.
- 3
While the butter melts, crack the eggs into a large bowl. Add the milk, salt, and pepper and whisk well until everything is completely combined.
- 4
Carefully remove the hot baking dish from the oven and pour the egg mixture into the melted butter.
- 5
Bake for 10 minutes, then carefully remove the dish and stir the eggs.
- 6
Return the eggs to the oven and continue baking in 5-minute increments, stirring after each interval.
- 7
Continue until the eggs are cooked through and scrambled. For 8 eggs, this generally takes about 20 minutes total, but larger batches may take a little longer.
- 8
If desired, top with cheese during the final few minutes of cooking.
- 9
Serve immediately and enjoy!
💡 Tips for Success
- Use the right size pan: 8–12 eggs can be made in an 8x8-inch baking dish. For more than 12 eggs, use a 9x13-inch baking dish.
- Stir as they cook: The key to getting that scrambled-egg texture is removing the eggs every few minutes and giving them a good stir.
- Don't overcook them: Eggs will continue cooking from the residual heat after they come out of the oven. Pull them when they're just cooked through for the best texture.
- Add cheese: Cheddar, Monterey Jack, Colby Jack, or your favorite shredded cheese are all delicious stirred in or sprinkled over the top.
- Perfect for meal prep: Let the eggs cool, portion them into containers, and refrigerate for easy breakfasts throughout the week.
- Feeding a crowd? Make the oven your friend! This method allows you to make a large batch of eggs without having multiple skillets going at once.
❓ Frequently Asked Questions
How do I scale the recipe?
The beauty of this recipe is that you can easily make more eggs when you need them. Keep in mind that the cooking time will increase with a larger batch, so use the texture of the eggs as your guide rather than relying only on the clock. For 8–12 eggs, use an 8x8-inch baking dish. For more than 12 eggs, use a 9x13-inch baking dish. As you increase the number of eggs, increase the butter and milk as needed to keep the eggs rich, tender, and fluffy. The measurements above give you an easy starting point for 8, 12, and 24 eggs.
Can I make these for a large crowd?
Absolutely! This is one of my favorite ways to cook eggs for a crowd. You can make a large batch in the oven without standing over the stove, which makes it especially helpful for holiday breakfasts, brunches, and family gatherings.
What size pan should I use?
For 8–12 eggs, use an 8x8-inch baking dish. If you're making more than 12 eggs, use a 9x13-inch baking dish.
Can I use this recipe for meal prep?
Yes! These eggs are great for meal prep. Cook them as directed, allow them to cool, then portion them into individual containers and refrigerate. Reheat gently when you're ready to eat.
Why do I have to stir the eggs while they bake?
Stirring helps the eggs cook evenly and gives them that classic scrambled texture. It also prevents the eggs around the edges from becoming overcooked while the center is still runny.
Can I add cheese?
Definitely! Add shredded cheese during the last few minutes of baking, or sprinkle it over the hot eggs right before serving.
How do I keep the eggs from getting dry?
Don't overcook them. Once the eggs are set and cooked through, take them out of the oven. They will continue cooking slightly from the residual heat, so you don't want to wait until they're completely firm and dry.
Can I make these ahead of time?
Yes. These are a great make-ahead breakfast. Refrigerate cooked eggs in an airtight container and reheat gently when ready to serve.
How to Reheat Oven-Scrambled Eggs
For meal prep, portion the cooled eggs into individual airtight containers and refrigerate. Microwave: Reheat in 30-second increments, stirring between each, until warmed through. Be careful not to overheat them, as eggs can become rubbery when reheated too long. For a larger batch: Place the refrigerated eggs in an oven-safe baking dish, cover loosely with foil, and warm at 300°F until heated through. Give them a stir halfway through. Meal prep tip: I like to slightly undercook the eggs just a touch the first time since they will continue cooking when reheated. This helps keep them soft and fluffy instead of dry.
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Tag me on Instagram @holleyinthekitchen — I'd love to see it!Recipe from Holley in the Kitchen: https://holleyinthekitchen.com/recipe/oven-scrambled-eggs