Recipes & Cooking Breakfast & Brunch Breakfast Eggs This Baked Scrambled Eggs Recipe Got Rave Reviews from Our Taste Testers Be the first to rate & review! We admit that we were skeptical. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on February 28, 2024 Recipe tested by Emily Nienhaus Recipe tested by Emily Nienhaus Emily is a recipe developer at Dotdash Meredith in the Better Homes & Gardens Test Kithcen with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek, Sophie Babcock Prep Time: 10 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts We had a lot of questions when we heard about making scrambled eggs in the oven. How does the recipe work? Are they good? What's the texture like? In search of answers, we put the recipe to the test in our Test Kitchen and found that not only were they good, they were pretty much foolproof to make. We found the key to fluffy baked scrambled eggs is gently stirring them part way through cooking. Read on for exactly how to make scrambled eggs in the oven, including tips for storing and serving. How to Tell if Eggs are Bad: 3 Simple Methods How to Make Oven-Baked Scrambled Eggs Making scrambled eggs in the oven is quite simple. First, pour melted butter into a baking dish. Whisk together a dozen eggs with milk and season with salt and pepper. Pour the eggs into the buttered dish and bake. Once out of the oven, fluff the eggs with a fork. Tips for Making Scrambled Eggs in the Oven There are a few things that will set you up for success when making scrambled eggs in the oven. Cooking Time: According to the American Egg Board, the eggs will continue cooking when they are removed from the oven. Our Test Kitchen found that 20-25 minutes was ideal cooking time. Add Milk and Butter: Just a cup of milk per dozen eggs helps the eggs become fluffy while melted butter in the baking dish adds richness. Serve Warm: If you're not using the finished eggs for meal prepping, enjoy them warm from the oven for the best flavor and texture. Add Toppings: Here we're topping them with chopped chives, but you could easily customize them with cheese, pesto, or your favorite seasoning blend. How to Use Baked Scrambled Eggs There are so many ways to use this scrambled egg recipe. As our recipe testers tried them, several swapped ideas on how they would use them. Sandwiches: Swap in scrambled eggs for fried or baked in your next breakfast sandwich recipe. Try this fan-favorite Ham and Egg Breakfast Sandwich. Skillets: Add protein and fiber to breakfast by serving up this tasty Harissa-Sauced Chickpeas with Scrambled Eggs. When the scrambled eggs are baking, prep the rest of the recipe including the spicy harissa-based sauce. Meal Prep: Making a pan of baked scrambled eggs for the week is a meal prep must. Store them in containers for a quick on-the-go breakfast or add them to breakfast burritos, wraps, and sandwiches. Entertaining: There's no need to stand over the stove stirring scrambled eggs when you have guests. Once the pan is in the oven, it's a nearly hands-free way to make fluffy and delicious scrambled eggs for a crowd. How to Make Cacio e Pepe Scrambled Eggs, According to Jennifer Garner And Ina Garten How to Store Baked Scrambled Eggs The FDA recommends storing scrambled eggs for no longer than 3-4 days. Store any leftovers in an airtight container in the fridge and be sure to use them within 3 days. If they look or smell off, toss any leftovers. Can You Freeze Baked Scrambled Eggs? Yes, you can freeze baked scrambled eggs. Simply let them cool completely before packing them in a labeled freezer-safe container for up to 3 months. Ingredients 1/4 cup butter, melted 12 large eggs 1 cup milk 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh chives (optional) Directions Preheat oven to 350ºF. In a 3-qt. rectangular baking dish, pour melted butter. Add eggs, milk, salt, and pepper to the baking dish; whisk together. Bake 15 minutes. Stir and bake 5 to 8 minutes more or until the eggs are set and cooked through (check closely as the mixture quickly goes from liquidy to overdone). Fluff with a fork. Top with chives and serve warm. Rate It Print Nutrition Facts (per serving) 231 Calories 18g Fat 3g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 231.4 % Daily Value * Total Fat 18g 23% Saturated Fat 8.5g 42% Cholesterol 395.6mg 132% Sodium 310.1mg 13% Total Carbohydrate 2.7g 1% Dietary Fiber 0g 0% Total Sugars 2.4g Protein 14g 28% Vitamin D 2.5mcg 12% Vitamin C 0.1mg 0% Calcium 107.5mg 8% Iron 1.8mg 10% Potassium 198.4mg 4% Fatty acids, total trans 0.4g Vitamin D 101.9IU Alanine 0.8g Arginine 0.9g Ash 1.8g Aspartic acid 1.5g Caffeine 0mg Carotene, alpha 0mcg Choline, total 302.3mg Copper, Cu 0.1mg Cystine 0.3g Energy 969kJ Fluoride, F 2.8mcg Folate, total 49.3mcg Glutamic acid 2g Glycine 0.5g Histidine 0.4g Isoleucine 0.7g Leucine 1.2g Lysine 1g Methionine 0.4g Magnesium, Mg 16.8mg Manganese, Mn 0mg Niacin 0.1mg Phosphorus, P 237.8mg Pantothenic acid 1.7mg Phenylalanine 0.8g Phytosterols 0.1mg Proline 0.7g Retinol 245.8mcg Selenium, Se 31.8mcg Serine 1.1g Theobromine 0mg Threonine 0.6g Vitamin E (alpha-tocopherol) 1.3mg Tryptophan 0.2g Tyrosine 0.6g Valine 1g Vitamin A, IU 854.1IU Vitamin A, RAE 247.1mcg Vitamin B-12 1.1mcg Vitamin B-6 0.2mg Vitamin K (phylloquinone) 1.2mcg Water 113.9g Zinc, Zn 1.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.