Oven Baked Scrambled Eggs are the perfect easy recipe for meal prep and feeding a crowd! Prepare them in minutes, and cook them to your liking for a high-protein way to start your day.
Not Your Mom’s Scrambled Eggs!
Who doesn’t love a plate of scrambled eggs in the morning? Especially when they’re paired with breakfast sausage, bacon, or ham and gluten-free waffles. Yum!
However, cooking them on the stovetop makes it hard to cook anything else and isn’t the most efficient cooking method when feeding a lot of mouths.
So, we make easy oven baked scrambled eggs instead! Made with minimal prep time, they bake in minutes and leave you free to prepare the rest of your breakfast. Plus, they turn out soft and fluffy every time. You’ll never go back to stovetop options again!
Ingredients You Need
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition facts!
- Large Eggs – You can’t have oven baked eggs without eggs!
- Non-Dairy Milk – Use almond milk, oat milk, hemp milk, cashew milk, or any milk you like best!
- Salt and Pepper – Adjust to taste.
- Toppings – Technically optional, toppings can add lots of flavor. Some of our favorites include cilantro, avocado, salsa, and shredded cheese (dairy-free, if needed).
Nutrition Note: We love to season our eggs with turmeric! Not only does it add a vibrant, tangy taste, but turmeric is also full of health benefits, too. Consuming turmeric can help reduce inflammation, relieve muscle soreness, and reduce anxiety, just to name a few of its benefits.
How to Make Baked Scrambled Eggs
Before you begin, preheat your oven, and grease a jelly roll sheet pan with non-stick cooking spray! If needed, use a large, oven-proof or cast iron skillet instead of a sheet pan.
Pro-Tip: Make sure your sheet pan/jelly roll is at least two inches tall. This will help hold the eggs, preventing spills!
- Whisk. Add the eggs, milk, salt, and pepper to a large bowl. Whisk to combine.
- Bake. Pour the egg mixture into the prepared baking pan. Then, transfer it to the oven, and back until the eggs begin to set.
- Stir and bake again. Gently stir the eggs with a wooden spatula. Then, place them back in the oven until they’re cooked to your liking.
Note: If you’re using a 9×13 baking dish, it’s best to bake in three intervals, stirring in between. Allow the first interval to be longest. This helps create a creamy, fluffy consistency and prevents your eggs from drying out!
- Serve. Fluff the eggs with a spatula, and season to taste. Enjoy warm!
Tips for Success
- Create softer eggs. For soft, creamy eggs, use a dairy-free milk with a bit of fat such as cashew milk, almond milk, coconut milk, or even dairy-free unsweetened creamer. Or, if you can tolerate dairy, whisk in heavy cream!
- Use the right-sized pan. For the best results, we recommend using a 9×13 jelly roll pan or baking dish. Any larger than this and your eggs will cook too fast and won’t become fluffy.
- Stir frequently. Stirring your eggs every so often ensures they cook evenly and become fluffy in the oven.
How to Store and Reheat
Tips and tricks for making these oven-baked scrambled eggs for meal-prep!
- Store cooled scrambled eggs in an airtight container in the fridge for up to four days.
- Freeze oven-baked eggs for up to two to three months. Transfer them to an airtight container before transferring them to the freezer.
- Reheat them in the microwave, skillet, or oven just until warm. Be careful not to overcook, or your eggs will become rubbery!
More of Our Favorite
Egg-Filled Breakfast Recipes
Common Questions
Restaurants cook their scrambled eggs slowly over low heat, stirring frequently. Many places also add a splash of water, and some even include pancake batter!
The exact baking time is subject to change depending on the size of your pan, your oven, and how many eggs you’re making. However, in general, we’ve found that oven baked eggs don’t take longer than 25 minutes to cook.
Feel free to mix and match different fresh herbs and spices to add flavor to your eggs. Some of our favorite additions include cumin, turmeric, parsley, cilantro, garlic, and paprika! Or, stir in sautéed veggies like onions, mushrooms, tomatoes, or bell peppers.
Easy Oven Baked Scrambled Eggs Recipe
- Total Time: 23 to 25 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Skip standing over the stove, and make this easy oven baked scrambled eggs recipe with just four ingredients and less than 30 minutes instead!
Ingredients
- 8 to 10 large eggs
- ⅔ cup non-dairy milk of choice (see notes)
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- Optional Toppings – cilantro, avocado, salsa, or shredded cheese
Kitchen Tools Needed – 13 x 9 x 2.64 inches half cookie sheet/jelly roll in height to prevent eggs from spilling over or a 9×13 baking dish. *SEE NOTES
Instructions
- Preheat the oven to 350 F. Spray the sheet pan (see notes) with non-stick cooking spray and set aside.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper. Gently pour the egg batter on the prepared sheet pan.
- Place in the oven for 10 to 12 minutes or until eggs have started to set. See notes. Remove or gently pull out the oven rack, stir eggs with a spatula then slide back in the oven.
- Place the sheet pan back in the oven and bake for about 8 to 10 minutes or until the eggs are set to your liking (semi soft for scrambled eggs). Remove from the oven and stir again with spatula. Then fluff and season to taste.
- Serve hot with toppings or once cooled store in an airtight container for up to 4 days.
Notes
Texture Tips – For softer eggs, use a dairy free milk with a bit of fat, such as cashew milk, almond milk, coconut milk or even a non dairy unsweetened creamer. If you can tolerate dairy, feel free to use heavy cream. If you’re using 10 eggs, add an additional 2 tablespoon milk.
Cooking Tips – Cooking times can vary depending on the size of pan you use. The deeper the pan the longer it takes to bake. A 9×13 baking dish or cast iron dish can be used in place of a sheet pan. If using a deep 9×13 baking dish, first cook for 12 minutes, remove from the oven, stir, then place back in the oven again for 3-4 minutes. If the eggs are still not done, stir again and place back in the oven for a final 2-3 minutes. I don’t recommend using a pan larger than 9×13 otherwise the eggs will cook too fast and not be as fluffy.
Seasonings – Feel free to season the egg batter to your liking, such as a pinch of cumin, turmeric for golden color, fresh or dried herbs, garlic, onion powder, paprika, etc.
- Prep Time: 5 minutes
- Cook Time: 18 to 20 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 134
- Sugar: 0.3 g
- Sodium: 183.4 mg
- Fat: 8.9 g
- Saturated Fat: 2.8 g
- Carbohydrates: 0.9 g
- Fiber: 0 g
- Protein: 11.5 g
- Cholesterol: 334.8 mg
I make this recipe every Sunday for a quick and easy breakfast with sandwich thins or croissants to take to work across the week, it’s an absolute treat, so easy to make and it’s nice and healthy too!
Im so glad! Thanks for sharing Rachel!
Can you omit the unsweetened almond milk or substitute it with something else?
Looking forward to giving this recipe a try!
sure! did you need to use just regular milk?
Like with water or something else if you don’t have almond milk or any kind of milk handy?
You can try water but it might not taste as great. I would use a chicken or vegetable broth.
Thank you!!
i made it today.very yummy and easy
Made this for the first time today and it was amazing! Thank you for the recipe!
Oh so glad! Thanks Fiona
Scrambled eggs in the oven? That is really an amazing idea!
THanks TOni! Let me know if you try it.
What great way to add turmeric to your food!
Thanks friend!
Seriously SO clever!
Thank ya friend!❤️
I’ve never thought of oven scrambled eggs! So genius and we love turmeric too!
Thanks Leigh Ann! They’re seriously so easy. And great for meal prep! ?
This is totally my breakfast and I love the turmeric addition!
Awesome! Let me know how it turns out Gerry.
Oh that turmeric cleaning tip is gonna come in handy! I always seems to get it everywhere. Love the idea of baked sheet pan eggs – so smart and easy!
Same! My fingers are yellow for days if I get any on my hands ? it’s super handy for meal prep, that’s for sure?
omg- that is incredibly inventive!! I love this idea!
Thanks friend!?
I love the idea of cooking scrambled eggs in the oven and the addition of turmeric is genius. I’ve been added dried garlic scapes to mine, but I’ll definitely have to try this.
Ooo, that sounds delicious too! ? LMK how it goes❤️
Oh my YUM!!!
Thank ya friend! ❤️
I have chronic kidney disease and this recipe would be great to reduce inflammation and yet getting some but not exceeding my protein allotment for the day! A definite must try!
This is easy Carol, and I think it will help! Please keep me posted on your health! <3
The perfect weekend breakfast!
totally! and you can make lots of breakfast tacos for the boys from that as well!
I’ve never used turmeric with eggs before! Only in rice and maybe chicken but this recipe looks really good! I’m definitely going to try this soon, thank you!
I think you’ll like this in eggs Bryan! Keep me posted on if you try it!
Oooh doing these in the oven is such a good idea!
Totally making this for breakfast meal prep! We love Eggland’s Best eggs! That’s all we buy!
Thanks Laurie! I knew you’d love this one. So great for the mrep challenge!