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Fluffy Scrambled Eggs In The Oven: {How-To}

I had an email from Merill last week that shared an easy way to make perfect, fluffy scrambled eggs in the oven that I just had to try. They turned out great (all of us actually preferred them to how I normally cook them in a frying pan) and I have her permission to share the recipe with you (thank you Merill!).

I cooked the eggs in the oven at the same time as a sheet full of bacon, my notes are at the bottom with the adjustments I made for that. The Tipnut home had a delicious, Sunday morning feast that was fuss-free and grease-splatter free (with no hovering over the stove to prepare the meal and no messy stove-top to clean afterwards, love that!). Here’s the recipe:


Top Scrambled Eggs With A Sprinkling Of Chives For A Tasty Twist

Large eggs (12)
3/4 cup milk
1 TBS butter
salt & pepper


Yield: 4 to 6 servings

Optional: Add thinly sliced green onions or chives with raw egg mixture before putting in the oven, top with shredded cheddar cheese when nearly done.

Tipnut’s Notes For Cooking With Bacon:

I preheated the oven to 375°F (as directed for cooking bacon in the oven [1]) then cooked the bacon for 10 minutes. Reduced heat to 350°, moved sheet of bacon to lower rack and placed the eggs on the middle oven rack. I found the eggs took a few minutes longer to begin to set than the recipe stated, but after they started the process was the same (needing to be stirred every 5 minutes or so). Even with the reduced heat, the bacon was done a few minutes before the eggs were (I used thin-sliced bacon), enough time to get them off the pan and onto a paper towel lined plate and to pour off the grease from the pan. Once the plate of bacon was on the table, the scrambled eggs were served steaming hot from the oven.

We really enjoyed the meal, and I especially enjoyed not having much cleanup to do afterward!