Baked Scrambled Eggs

These scrambled eggs come out fluffy and tender straight from the oven! No need to stand over a hot stove and babysit the eggs when you use this method.

Course Breakfast

Cuisine American

Keyword breakfast, eggs

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 232kcal

Author Karly Campbell

Equipment

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition