5 Ingredients or Fewer

Oven Scrambled Eggs

May  6, 2019
Photo by Ty Mecham
Author Notes

Scrambled eggs are easy enough already, but this hands-off take lets you make a large amount for a crowd all at once. It’s a great alternative to doing it in batches in your frying pan, and you don’t need to worry about the eggs drying out while you finish up the rest of the breakfast spread. —Cory Baldwin

Test Kitchen Notes

This recipe is featured in the story, 3 Hands-Off Ways to Cook Eggs for a Crowd, sponsored by Miele. —The Editors

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 8 to 10
  • 24 eggs
  • 2 teaspoons kosher salt
  • 1 pinch black pepper, to taste
  • 2 cups whole milk
  • 1 1/2 cups shredded cheese (such as cheddar)
In This Recipe
  1. Preheat oven to 350°F. Whisk eggs and milk in a large bowl with salt and some cracked black pepper. Add melted butter to a large baking dish. Pour eggs into dish and bake uncovered until the edges just start to set, about 15 minutes.
  2. Remove from the oven, add cheese if you’re using, and stir well with a rubber spatula. Return to the oven for 10 to 15 more minutes, until the eggs are just set throughout. (You might need to keep going for 5 to 10 minutes more if your eggs are very large; just go by how you like your scrambled eggs to look.) Stir again, add more salt and pepper to taste, and serve.

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Cory Baldwin

Recipe by: Cory Baldwin

Food52's director of partner content Cory Baldwin has been an editor at food, travel, and fashion publications including Saveur, Departures and Racked.