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If you’ve ever struggled with scrambling eggs on the stovetop, it’s time to try a game-changing method – baking scrambled eggs in the oven. Not only is this technique incredibly easy, but it also ensures that your eggs come out fluffy, ultra-creamy, and perfectly cooked every time. Whether you’re preparing breakfast for a crowd or looking for a hands-off method, scrambled eggs baked in the oven are a simple yet delicious solution.

Overhead photo of slow cooked scrambled eggs in a large baking dish.

Table of Contents

About these oven baked scrambled eggs

Oven baked scrambled eggs are the perfect way to cook scrambled eggs without the stress of stirring constantly or worrying about burning them. This method allows you to set it and forget it, resulting in evenly cooked eggs with a delicate texture. Plus, when you bake scrambled eggs in the oven, they’re easy to prepare in larger batches, making them ideal for brunches, holiday breakfasts, or even meal prep.

The best part? You can customize your scrambled eggs in the oven with your favorite add-ins—cheese, herbs, or vegetables—giving you a versatile dish that’s as easy to make as it is to enjoy.

Why You Should Try Baking Scrambled Eggs in the Oven

If you’ve been making scrambled eggs on the stovetop, baking them in the oven is a simple way to elevate this classic breakfast dish. Oven baked scrambled eggs offer a much more forgiving cooking process, where you can easily make larger batches without worrying about stirring constantly. Plus, the texture of scrambled eggs cooked in the oven is incredibly soft, creamy, and pillowy—unlike scrambled eggs made on the stove, which can sometimes become dry or tough.

Perfect for busy mornings, brunches, or gatherings, this method saves you time and energy while giving you eggs that are perfectly fluffy and flavorful.

If you’re looking for more easy breakfast ideas with eggs, check out these favorites next: French Toast Pumpkin Casserole, Sweet Breakfast Bake with Ricotta and Strawberries, and Overnight Egg Sausage Breakfast Casserole.

Why you’ll love this recipe

  • Minimal Effort, Maximum Flavor. Traditional stovetop scrambled eggs require constant stirring and attention. But oven-baked scrambled eggs allow you to simply mix the ingredients, pour them into a baking dish, and let the oven do the work.
  • Hands-Off Convenience. Once your eggs are in the oven, you can step away. There’s no need to constantly stir and hover over the stove.
  • Consistent, Fluffy Texture. Baking scrambled eggs in the oven results in evenly cooked eggs with a fluffy, creamy texture that’s difficult to achieve on the stovetop. No more overcooked edges or undercooked centers—just perfect, uniform eggs every time.
  • Perfect for Feeding a Crowd. If you’re hosting a brunch, feeding a large family, or preparing a buffet-style breakfast, scrambled eggs in the oven are a lifesaver. Easily scale up the recipe to feed a crowd without the hassle of cooking eggs in batches on the stovetop.
  • Great for Meal Prep. Scrambled eggs cooked in the oven are ideal for meal prepping. Make a big batch ahead of time, store in the fridge, and reheat without losing texture or flavor—perfect for busy mornings
Overhead photo of raw eggs, heavy cream, baking powder, creme fraiche, salt, and pepper neatly organized on a kitchen counter.

Ingredients for baking SCRAMBLED eggs

  • Large Eggs. Fresh eggs are the base of any scrambled egg recipe. They provide a rich, creamy flavor and help create a tender, fluffy texture. Look for organic, pasture-raised eggs for the best flavor and a bright yellow yolk. The fresher the eggs, the better the results.
  • Heavy Cream. These dairy products add a luxurious, creamy texture and a rich mouthfeel. Heavy cream makes the eggs incredibly velvety. However, you can substitute half and half for a lighter option that still contributes richness.
  • Kosher Salt and Ground Black Pepper. These seasonings are essential to creating flavor.
  • Unsalted Butter. Butter prevents the eggs from sticking to the baking dish and provides richness.
  • Baking Powder. This is the secret ingredient to extra fluffy eggs! A small amount of baking powder helps the egg mixture rise and become extra light. Ensure your baking powder is fresh so it works effectively.
  • Creme Fraiche. Similar to sour cream but richer, crème fraîche adds a tangy richness. Plus, it gives the eggs a delightfully creamy texture.

Recipe variations

  • Ultimate Scramble Egg Bake: I like to top my oven scrambled eggs with a generous dusting of freshly grated parmesan cheese or pecorino Romano cheese and snipped chives a deliciously easy egg breakfast.
  • Cheesy Scrambled Eggs: Add shredded cheddar or mozzarella to the egg mixture before baking for a rich, cheesy flavor.
  • Veggie-Packed Scrambled Eggs: Add sautéed vegetables such as spinach, tomatoes, onions, or mushrooms for a nutritious twist.
  • Meat Lovers Scrambled Eggs: Mix in cooked bacon, sausage, or ham for a hearty, protein-packed breakfast.
  • Herb Scrambled Eggs: Fresh herbs like chives, parsley, or thyme make a great addition, giving your eggs a fresh, aromatic flavor.
Action photo of heavy cream being poured into a bowl with raw eggs.

How to make scrambled eggs in oven

  1. Prepare Baking Pan. Pour the butter into an 8×10-inch baking dish and tilt the pan to coat the bottom in the butter.
  2. Whisk and Scramble Eggs. Crack 9 of the whole eggs into a large bowl or a liquid 4-cup measure, along with 3 egg yolks, discarding their whites. Next, add the heavy cream and baking powder to the bowl and season with salt and pepper. Use a whisk to aggressively beat all the ingredients together until the mixture is a uniform pale color and foamy in texture.
  3. Bake the Scrambled Eggs. Pour the scrambled eggs into the prepared baking pan. Next, transfer the eggs to an oven preheated to 350-degrees Fahrenheit and bake for 10 minutes.
  4. Push, Fold and “Scramble” the Eggs. Remove the eggs from the oven and use a rubber spatula to push them from one end of the dish to the other.
  5. Return Scrambled Eggs to the Oven. Return the scrambled eggs to the oven and bake for an additional 5-7 minutes, or until the eggs are still slightly wet with about 2 tablespoons of liquid in the baking dish. Remove the scrambled eggs from the oven and use your rubber spatula to push the eggs from one end to the other.
  6. Add Crème Fraiche. Dollop the crème fraiche over the oven eggs. Then use a rubber spatula to push and fold the eggs from one side of the pan to the other, until all the liquid in the pan is almost absorbed and the eggs are custardy.
  7. Add Cheese (if using) and Adjust to Taste. Sprinkle the cheese over the top, if using, and then taste the oven scrambled eggs and adjust for seasoning. 
  8. Serve Oven Scrambled Eggs. Use a large serving spoon to portion the oven baked eggs onto serving plates. Sprinkle with flakey Maldon salt and a little freshly ground black pepper and serve with your favorite breakfast sides, like candy bacon or bagels.

Expert tips to ensure the most success!

  • Whisk the Eggs Thoroughly. Whisk your eggs and cream together vigorously until frothy. Aim for a smooth mixture with plenty of air bubbles for eggs with the airiest texture.
  • Use Heavy Cream or Whole Milk. Dairy fat is what makes the scrambled eggs super silky and soft, so be sure to use cream or whole milk for the richest results.
  • Season Properly. Be sure to generously season the raw egg mixture with salt and pepper both before and after baking.
  • Customize with Add-Ins. Feel free to add your favorite vegetables, meats, or cheeses to the scrambled eggs mixture before baking. Be sure to sauté any vegetables beforehand to remove excess moisture.
  • Use the Right Bakeware. Use a shallow, ceramic baking dish (like a 8×10-inch casserole dish) for even cooking.
  • Stir Halfway. Stirring the eggs halfway through baking (around the 10 minute mark) helps achieve an even, fluffy texture by preventing overcooked patches.
  • Adjust Cooking Time. Depending on your oven and the number of eggs, you may need to adjust the cooking time. If you use more eggs or a larger baking dish, you may need to add an extra 5-10 minutes to the cooking time.
  • Don’t Overcook. Keep an eye on the eggs as they bake in the oven. Overcooking will turn the scrambled rubbery, so remove them from the oven as soon as they’re set but still soft and a little liquid-y in the middle.
  • Garnish Before Serving. Remember, you eat with your eyes first, so consider garnishing the scramble egg bake with freshly grated cheese and finely minced fresh herbs before serving.
Action photo of raw eggs being poured into a baking dish.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How do I make scrambled eggs in the oven fluffy?

To achieve the lightest, fluffiest scrambled eggs made in the oven, it’s essential to follow these tips:

  • Vigorously whisk the eggs and cream or milk thoroughly until frothy to incorporate air. I like to use an immersion blender to make quick and easy work out of this, but use what you have.
  • Use a combination of whole eggs and cream to create a smooth custard-like texture.
  • Stirring halfway through baking helps achieve even fluffiness and prevents overcooking.
  • Finally, using fresh eggs also helps in achieving better volume and texture.

Can I make scrambled eggs without cream?

Sure, you can make scrambled eggs in the oven without cream if you prefer. However, keep in mind that cream will create the smoothest, fluffiest eggs.

You can substitute with whole milk for a less-rich texture, or use broth (chicken or vegetable) for a lighter version.

If you’re avoiding dairy altogether, almond milk or oat milk are great non-dairy alternatives.

How do I make scrambled eggs more flavorful in the oven?

To make the most flavorful oven scrambled eggs, be sure to season them generously with salt and freshly ground black pepper.

If you’re looking to add more flavor, consider mixing in flavorful ingredients such as shredded cheeses, fresh herbs, and sauteed veggies, like mushrooms or bell peppers. Various seasoning mixes, such as Italian seasoning, Greek seasoning, Cajun seasoning, Everything but the Bagel seasonings, Ranch seasoning, and even Sazon seasoning are also a wonderful way to boost flavor.

And, don’t forget to garnish the cooked eggs with a sprinkle of fresh herbs just before serving for a pop of fresh flavor.

Can I add cheese or vegetables to my baked scrambled eggs?

Absolutely! One of the great things about scrambling eggs in the oven is that they are highly customizable.

  • You can fold in shredded cheese (cheddar, mozzarella, or feta)
  • Or add vegetables (such as spinach, bell peppers, or mushrooms) before baking. However, keep in mind, if you want to avoid sogginess, be sure to sauté the vegetables first to remove excess moisture.
  • You can also add various fresh herbs like chives or parsley for extra flavor.

Can I make a smaller or larger batch of oven baked scrambled eggs?

You can easily scale this recipe for oven scrambled eggs up or down.

  • For a smaller batch, use a 9×9-inch or smaller baking dish, and adjust the number of eggs accordingly.
  • For a larger batch, use a 9×13-inch baking dish and increase the ingredients, keeping the same ratio.
  • Tip: Just remember to adjust the baking time; larger batches may require an extra 5-10 minutes of cooking time.

Can I make scrambled eggs without a baking dish?

While using a baking dish is ideal for even cooking, you can make this recipe for scrambled eggs in the oven using any oven-safe dish, such as a cast iron skillet, ramekins, or even a glass pie dish. Just be sure to adjust the cooking time according to the size and material of the dish. Smaller dishes will cook faster, so keep an eye on the eggs to avoid overcooking.

How do I prevent my scrambled eggs from overcooking in the oven?

To prevent scrambled eggs from overcooking, make sure to bake them at the right temperature – in a 350°F (175°C) preheated oven – and not higher.

As well, about halfway through, push and stir the eggs gently with a spatula to ensure they cook evenly.

Be vigilant toward the end and check for doneness. Remove the eggs from the oven when they’re set but still slightly soft in the center with about 2 tablespoons of liquid. They will continue to cook slightly from residual heat.

Can I make scrambled eggs in the oven ahead of time?

While I don’t recommend baking the scrambled eggs ahead of time, you can prepare the scrambled egg mixture the night before and then bake the eggs the next morning.

To make this recipe in advance, prepare the egg mixture and pour it into the greased baking dish. Then cover the dish with plastic wrap, and refrigerate overnight. In the morning, simply bake the eggs as directed, adding a few extra minutes to account for the cold starting temperature. This makes it perfect for stress-free mornings or hosting brunch!

Action photo of a rubber spatula folding scrambled eggs cooked in the oven.

Serving scramble egg bake

Common serving suggestions

  • Serve with Toast. Pair your oven baked scrambled eggs with slices of crusty toast or buttery English muffins. The toasted bread soaks up any extra egg custard for a delicious combination.
  • Add Crispy Bacon or Sausage. Serve the scrambled egg bake alongside crispy bacon, candy maple bacon, or a few links of sausage. The salty, savory flavors balance the creamy, fluffy eggs.
  • Top with Fresh Herbs. For added flavor and a touch of freshness, sprinkle your scrambled eggs baked in the oven with fresh chives, parsley, or dill before serving.
  • Pair with Roasted Potatoes. A side of crispy roasted breakfast potatoes or hash browns makes a hearty and satisfying breakfast, perfect for brunch or a family gathering.
  • Make Egg Sandwiches. Serve your eggs on a buttery croissant, toasted English muffin or New York bagel with crispy bacon and cheddar cheese for a quick, delicious breakfast sandwich.
  • Alongside Coffee, Cocoa, and Mimosas. For the perfect brunch experience, serve your scrambled eggs cooked in the oven with a steaming cup of coffee and a refreshing mimosa cocktail for the adults and hot chocolate or hot white chocolate for the kiddos.

Unique serving ideas

  • Serve with Fresh Fruit Salad. Balance the savory eggs with a fresh macerated fruit salad for a light, refreshing contrast. Sweet fruits like berries, melon, or citrus work well with the richness of the eggs.
  • Top with Sautéed Spinach and Feta. Add a Mediterranean twist to your scrambled eggs cooked in the oven by topping them with sautéed spinach and crumbled feta cheese.
  • Add Salsa and Sour Cream. For a zesty, Tex-Mex-inspired breakfast, top your scrambled eggs in the oven with Pico de Gallo salsa, sour cream, and a sprinkle of cilantro.
  • Serve as Part of a Brunch Board. Serve your fluffy eggs alongside Bagel and Lox, and assorted pastries or baked goods such as Cream Cheese Danish Pastry and Easy Powdered Sugar Donut Holes for a shareable spread perfect for holidays and gatherings.
  • Stuffed in a Wrap. For a portable breakfast, wrap your scrambled eggs baked in the oven with cheese, sliced avocado, and a drizzle of your favorite hot sauce in a homemade flour tortilla.
Close-up photo of scrambled eggs baked in the oven.

storing leftovers

Storage Instructions

  • Cool Completely: Allow the baked egg scramble to cool completely to room temperature before storing to prevent the eggs from becoming soggy and overcooked.
  • Refrigerate: Transfer the cooled scrambled eggs to an airtight container and store them in the fridge for up to 3-4 days.
  • Reheat: To reheat, place the eggs in a microwave-safe dish and heat in 30-second intervals, stirring between, until warm throughout. Alternatively, you can reheat them in the oven preheated to 350°F (175°C) for about 10 minutes, or until warmed through.

Freezing Instructions

  • Cool Completely: As with refrigeration, let the scrambled eggs cool to room temperature before freezing to avoid excess moisture.
  • Portion and Wrap: Divide the eggs into individual or meal-sized portions for easier reheating. Wrap each portion tightly in plastic wrap or place them in a freezer-safe zip-top bag. For extra protection, place the wrapped portions in an airtight container or a larger freezer bag.
  • Label and Freeze: Label the bags or containers with the date so you can keep track of how long they’ve been stored. Store in the freezer for up to 2 months for the best flavor and texture.
  • Thawing and Reheating: When ready to eat, remove the eggs from the freezer and allow them to thaw in the refrigerator overnight. Reheat them in the microwave or in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Overhead photo of oven scrambled eggs in a baking dish with a serving spoon inserted into the eggs.

If you’re looking for an easy, hands-off baked scrambled eggs recipe, this is it! With minimal prep and no constant stirring, you can make perfectly fluffy, tender eggs every time. Whether you’re cooking for one or serving a crowd, baking scrambled eggs in the oven is a time-saving, stress-free way to enjoy a classic breakfast favorite. Try it today and see how easy it is to make scrambled eggs cooked in the oven!

Until next time friends, cheers!

Cheyanne

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More simple egg breakfast recipes!

Overhead photo of oven baked scrambled eggs in a large baking pan with egg shells next to the pan.

Scrambled Eggs in Oven

Author: Cheyanne Holzworth
Total Time: 28 minutes
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 6 servings
Print Recipe Pin Recipe
If you’ve ever struggled with scrambling eggs on the stovetop, it’s time to try a game-changing method – baking scrambled eggs in the oven. Not only is this technique incredibly easy, but it also ensures that your eggs come out fluffy, ultra-creamy, and perfectly cooked every time. Whether you’re preparing breakfast for a crowd or looking for a hands-off method, scrambled eggs baked in the oven are a simple yet delicious solution.

Equipment

  • 1 8×10-inch Baking Dish
  • 1 Large bowl OR Liquid 4-cup Measure
  • 1 Whisk

Ingredients 

  • 2 TBS Unsalted Butter – melted
  • 12 Large Eggs – at room temperature
  • ½ Cup Heavy Cream (substitute: Half and Half or Whole Milk)
  • ½ tsp Baking Powder
  • 2 ½ – 3 ½ TBS Crème Fraiche
  • As Needed Kosher Salt and Ground Black Pepper
  • Optional ¼ Cup Freshly Grated Cheese – or more to taste
  • Optional 2-4 TBS Snipped Chives

Instructions

  • Preheat Oven and Prepare Baking Pan: Arrange the oven rack to the middle position and then preheat the oven to 350-degrees Fahrenheit.
    Pour the melted butter into an 8×10-inch baking dish and tilt the pan to coat the bottom in the butter. Then set the pan aside.
  • Whisk and Scramble Eggs: Crack 9 of the eggs into a large bowl or a liquid 4-cup measure. Then, crack the remaining 3 eggs, adding JUST the yolks to the bowl and discarding the whites. Next, add the heavy cream and baking powder to the bowl and season with ¾ – 1 teaspoon of kosher salt and a scant ¼ teaspoon of black pepper.
    Use a whisk to aggressively beat all the ingredients together until the mixture is a uniform pale color and foamy in texture.
    (Note 1: You can discard the egg whites, or I like to save them to use later in breakfast egg muffins.)
    (Note 2: FOR THE CREAMIEST EGGS, use an immersion blender or stand blender to pulse the eggs until they’re well blended and frothy.)
  • Bake the Scrambled Eggs: Pour the scrambled eggs into the prepared baking pan. Then transfer the eggs to the oven and bake for 10 minutes.
  • Push, Fold the Eggs: Remove the eggs from the oven and use a rubber spatula to push them from one end of the dish to the other – don’t aggressively mix them, just gently push them.
  • Return to Oven and Bake Again: Return the scrambled eggs to the oven and bake for an additional 5-7 minutes, or until the eggs are still slightly wet and undercooked – there should be about 2 tablespoons of liquid in the baking dish.
    Remove the scrambled eggs from the oven and place the baking pan on a wire rack. Then use your rubber spatula to push the eggs from one end to the other.
  • Add Crème Fraiche; Push and Fold the Eggs: Dollop the crème fraiche over the scrambled eggs.
    Next, use a rubber spatula to push and fold the eggs from one side of the pan to the other, until all the liquid in the pan is almost absorbed and the eggs are custardy.
  • Add Cheese (if using) and Adjust to Taste: Sprinkle the cheese over the eggs if using and gently fold the eggs one or two more times.
    Then taste the eggs and adjust for seasoning, adding more salt and pepper for overall flavor and crème fraiche or heavy cream for creamier eggs.
  • Serve Oven Scrambled Eggs: Use a large serving spoon to portion the oven baked scrambled eggs onto serving plates.
    Sprinkle with flakey Maldon salt and a little freshly ground black pepper and serve with your favorite breakfast sides, like candy bacon or bagels. Enjoy immediately.

Notes

  • Whisk the Eggs Thoroughly. Whisk your eggs and cream together vigorously until frothy. Aim for a smooth mixture with plenty of air bubbles for eggs with the airiest texture. I like to use an immersion blender to save my arm the workout.
  • Use Heavy Cream, Half and Half, or Whole Milk. Dairy fat is what makes the scrambled eggs super silky and soft, so be sure to use full fat dairy for the richest results.
  • Adjust Cooking Time. Depending on your oven and the number of eggs, you may need to adjust the cooking time. If you use more eggs or a larger baking dish, you may need to add an extra 5-10 minutes to the cooking time.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 254kcal    Carbohydrates: 2g    Protein: 13g    Fat: 21g    Saturated Fat: 11g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 7g    Trans Fat: 0.2g    Cholesterol: 407mg    Sodium: 150mg    Potassium: 198mg    Fiber: 0.01g    Sugar: 1g    Vitamin A: 979IU    Vitamin C: 0.2mg    Calcium: 90mg    Iron: 2mg
Course: Breakfast, Brunch
Cuisine: American

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