Oven Baked Scrambled Eggs
Oven baked scrambled eggs with melted cheese, vegetables, and aromatic spices create a hearty, colorful breakfast perfect for family gatherings or brunch gatherings.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Generously grease a 13 x 9-inch (3-quart) baking dish.
- In a large bowl, combine eggs, milk, melted butter, salt, pepper, and nutmeg; beat well.
- Stir in frozen vegetables, 1 cup of shredded cheese, and chopped green or Vidalia onions; mix well.
- Pour the mixture into the greased baking dish.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until eggs are just set in the center, stirring twice during baking.
- Sprinkle with the remaining 1/2 cup shredded cheese.
- Let stand for 2 to 3 minutes or until cheese is melted before serving.
Tips & Substitutions
For a creamier texture, use half-and-half instead of milk. You can also add fresh herbs like parsley or chives for added flavor. If you don’t have Gruyere cheese, Swiss cheese works well as a substitute. Stir the mixture gently to avoid overbeating the eggs, ensuring a fluffy outcome. Consider adding diced bell peppers or spinach to boost the vegetable content.
Serving Suggestions
Serve the oven-baked scrambled eggs as a hearty brunch option paired with crusty bread or a fresh salad. This dish also makes a great filling for breakfast burritos. For a complete meal, consider serving with a side of roasted potatoes or a fruit salad. It’s a versatile dish that works well for gatherings or family breakfasts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring occasionally until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked Scrambled Eggs contains roughly 313 calories, with 3g protein, 30g carbohydrates, and 20g fat. It is a good source of iron (14% of the Daily Value), calcium (13% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just make sure to chop them into small pieces and sauté them briefly before mixing them into the egg mixture. This will help them cook evenly and enhance their flavor during baking.
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the milk with almond milk or any other non-dairy milk, and use a dairy-free butter alternative. For cheese, try using a plant-based cheese or simply omit it for a lighter dish.
Can I prepare this dish in advance?
Yes, you can prepare the egg mixture and assemble it in the baking dish a day ahead. Cover and refrigerate overnight. When ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).