Oven Baked Scrambled Eggs Recipe
This baked scrambled eggs recipe is the easiest way to make the most delicious, fluffy scrambled eggs! They're perfect for feeding a crowd or meal prepping a healthy breakfast for the week!
Servings: 8 Servings
Cost: $5
Ingredients
- ¼ cup salted butter
- 12 eggs
- ½ cup heavy cream
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ cup cheddar cheese (shredded)
Instructions
- Preheat oven 350 degrees Fahrenheit (177 degrees Celsius).
- Whisk the eggs, cream, salt and pepper together in a large mixing bowl or batter bowl.
- Put the butter in a 9x9” (23 cm) square baking dish in the preheated oven until it’s melted, about 5 minutes.
- Pour the egg mixture into the pan with the melted butter, and bake in the oven for 10 minutes.
- After 10 minutes, remove the eggs from the oven and stir in the cheese, making sure to scrape down the sides, edges and bottoms.
- Return to oven and bake an additional 20 minutes, stirring every 5 minutes until the eggs are done.
Video
Notes
Ingredient Notes and Substitutions
- Salted butter. Unsalted butter works great too! You could grease the pan with olive oil, but butter really adds flavor and moisture to the recipe so I don't suggest skipping it.
- Heavy Cream. I recommend heavy cream for the creamiest, fluffiest eggs with the best flavor. Half and half is the next best choice, followed by whole milk. Using whole milk makes fluffy eggs that just aren't as rich and creamy, but they're still delicious.
- Cheddar cheese. Use your favorite shredded cheese, or use cottage cheese for even more protein.
- Garlic Powder. You can omit this, but I highly recommended using it for flavorful eggs!
Nutrition
Serving: 0.75cup | Calories: 225kcal | Carbohydrates: 1g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 285mg | Sodium: 480mg | Potassium: 113mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 823IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg