Oven Baked Scrambled Eggs is a perfect method to cook for large numbers in one go. This recipe will easily feed 10 people for a family brunch/breakfast. I like to add a handful of grated cheddar cheese. Also try adding a teaspoon of English mustard for a little warmth. While the eggs are baking, you have time to cook the bacon, sausages, tomatoes, mushroom, toast, muffins etc. The list of possibilities is endless.

Oven Baked Scrambled Eggs

This is a life saver when your cooking brunch for a crowd. Easy to do and perfect everytime.

4.51 from 63 votes

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Cheddar, Cheese, Dairy, Eggs

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 322kcal

Ingredients

24 large eggs free range
600 ml full fat milk
2 tsp salt
115 g unsalted butter melted
75 g cheddar cheese grated

Instructions

Preheat your oven to 175C/350F/Gas Mark 4.
Put the butter into a small saucepan and place over a medium low heat to melt.
115 g unsalted butter
When the butter has melted, pour into the glass baking dish.
In a separate bowl, add the cracked eggs and salt and whisk together.
24 large eggs, 2 tsp salt
Slowly add the milk and whisk as you pour until everything is combined.
600 ml full fat milk
Pour the egg and milk mixture into he buttered glass dish.
Place the dish into the preheated oven and cook for 10 minutes.
Remove from the oven and gently stir and add the cheese if using.
75 g cheddar cheese
Return to the oven for a further 10 minutes or until the eggs have set to your liking.
Serve immediately with chopped parsley or chives with muffins, toast, sausages, bacon, tomatoes etc.

Nutrition

Oven Baked Scrambled Eggs