These BAKED SCRAMBLED EGGS make breakfast stress-free! No need to stand over the stove and stir, while also frying the bacon and flipping the (low carb) pancakes! Pop your eggs into the oven and they’ll come out fluffy and tender every time!
We’ve been doing breakfast for dinner quite a bit lately around here.
It’s one of those meals that I know the whole family will love and it’s generally something I always have the ingredients for. Plus, I’ve just mastered how to make an omelette, so I’ve gotta show of my skills. 😉
Plus, with these baked scrambled eggs, breakfast (or brinner!) is extra easy!
I know that scrambling eggs isn’t hard, but you do have to stand over the stove and keep a pretty close eye on the eggs if you don’t want the bottoms to brown.
Baking your scrambled eggs is so easy and you really don’t have to babysit them, which frees you up to focus on your bacon or chaffles!
You’ll start by preheating the oven. Before you start whisking together your eggs, you’ll want to place butter in a baking dish and place that in the hot oven to melt.
This will get your dish nice and hot for the eggs and the butter will keep the eggs from sticking.
Like most scrambled egg recipes, we’re going to crack some eggs into a bowl. This recipe is for 6 scrambled eggs, which, in my house serves 3 people.
Add in your liquid of choice: dairy milk, almond milk, or a mixture of heavy cream and water.
Cow’s milk isn’t normally found in keto recipes, but I use it in my scrambled eggs. A half cup contains 6g of carbs and when you divide that by 3, you’re only adding 2 carbs to each serving.
I also give the eggs a dash of hot sauce and a sprinkle of salt for flavor.
Whisk all of this together until well combined and then pour into your hot baking dish and pop this all in the oven.
You’ll want to set a timer for 10 minutes to give the eggs a stir and then repeat.
After 20 minutes, reduce the time to 3-5 minutes depending on how wet you like your eggs. Just pull them from the oven when they’re cooked to your liking!
Sprinkle with chives before serving.
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More breakfast recipes:
- 2 tablespoons butter
- 6 large eggs
- 1/2 cup milk, any variety you prefer, see note
- dash of hot sauce
- salt and pepper, to taste
- chives, for garnish
- Preheat oven to 350 degrees.
- Place the butter in an 8x8 baking dish in the hot oven to melt.
- Crack the eggs into a mixing bowl and add the milk, hot sauce, and salt and pepper. Whisk well to combine.
- Once the butter has melted, pour the eggs into the hot dish and return to the oven.
- Bake for 10 minutes and then stir the eggs.
- Return to the oven for 10 minutes and then stir again.
- Return to the oven. Check and stir the eggs every 3-5 minutes depending on how well done you like your eggs. Remove from the oven when the eggs are cooked to your liking.
- Sprinkle with chives before serving.
We often use cow's milk in this recipe, but almond milk or a mixture of cream + water will work just as well. Nutrition information below is based on cow's milk. If using almond milk, the carbs will reduce to 1 net per serving.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 396mgSodium: 328mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 14g
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