Basic Oven Scrambled Eggs

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  • Ingredients
    12 EGGS
    3/4 cup milk
    1 tsp. salt
    1/4 tsp. pepper

    Yields: 6 servings

  • Nutritional Information

    Per Serving

    Calories: 158

    Total Fat: 10 g
    Saturated fat: 3 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 374 mg
    Sodium: 544 mg
    Carbohydrates: 2 g
    Dietary Fiber: 0 g
    Protein: 14 g
    Vitamin A: 598.2 IU
    Vitamin D: 97 IU
    Folate: 48.5 mcg
    Calcium: 93.2 mg
    Iron: 1.8 mg
    Choline: 256.1 mg


  1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in large bowl until blended.

  2. POUR egg mixture into lightly greased 13 x 9 x 2-inch baking pan. BAKE in 350°F oven until eggs begin to set, about 7 minutes. GENTLY PULL the eggs completely across the bottom and sides of pan with an inverted turner, forming large soft curds.

  3. CONTINUE baking. REPEAT pulling eggs with turner a few more times until thickened and no visible liquid egg remains, 12 to 15 minutes. REMOVE from oven. SERVE immediately.

Insider Info

Cooking scrambled eggs in the oven has never been so easy!

For creamier oven scrambled eggs, try adding small cubes of cream cheese or a dollop of ricotta or cottage cheese before cooking. Add flavor with pesto, salsa or fresh herbs.

Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from oven.

How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.