Oven Scrambled Eggs are an easy addition to a wake a bake breakfast, or use it as part of a your meal prep routine for a low carb, fast breakfast that you can heat up throughout the week. This post contains affiliate links.
Oven Scrambled Eggs are a two fold winner in my book. They’re a great “wake and bake” breakfast as you can just do almost all of the work the night before. Turn on the oven, dump and go. Or they’re a great way to have a low carb breakfast ready to go. Has anyone else noticed that there are really any great low carb convenience breakfasts? Now I’ve seen some options, but some of them tasted like eating a cardboard sandwich. Nothing’s going to get you more pumped up for eating low carb like starting your day with a cardboard sandwich. So I make these on Sunday and then heat them up the rest of the week with some toaster oven bacon.
Just a side note on “wake and bake”: I’ve been using that alllll over social media and feeling super clever for my rhyming smartiness. A blogger friend informed me that “wake and bake” is typically a marijuana centered hashtag vs. a breakfast one. So, if you found this post because you’re looking for delicious breakfast ideas, you’re in the right place. If you found this post because you were searching for a different meaning of “wake and bake”, stick around. If you’re hungry and like easy stuff, you’re still in the right place :).
How do you cook eggs in the oven?
It’s actually super duper easy. Now you can do the scrambling step the night before and just cover the bowl/pan and pop it in the fridge, or you can do it that morning. It just takes a few minutes either way. Crack your eggs in a bowl — I typically do between 8 and 12 per 9×13 pan. Any more than that just takes forever to completely set up. I’m not much a “patiently wait around for delicious breakfast foods” type of person. If you’re trying to feed a crowd, you can absolutely make a second batch in a separate pan and pop them in at the same time.
Scramble them up using a whisk with 2 cups of milk and salt and pepper to taste.
Pour the mixture into a greased 9 x 13 pan. I use Baker’s Joy. Now the greasing step is super important or it’s a huge pain to clean the pan. If you grease the pan, clean up is pretty minimal. Pop them in the oven at 350° for 10 minutes. Take them out and stir, really scraping the sides and the bottom and put the pan back in the oven.
Bake them an additional 10-15 minutes or until set and then stir up the eggs to give them a scramble.
Serve as an accompaniment to other wake and bake breakfasts, or keep it in the fridge and reheat it in the microwave throughout the week with a side of toaster oven bacon for an easy low carb breakfast.
These pair great with Overnight Caramel Rolls and can share the oven space perfectly. Or fry up a batch of Biscuit Donuts. Wake, bake, enjoy a fabulous breakfast while you get to enjoy the morning too. What are your favorite wake and bake breakfasts? I’d love to hear in the comments!
- 8-12 eggs
- 2 cups of milk
- Salt and Pepper to Taste
- Preheat the oven to 350°
- Grease a 9x13 pan
- Add 8-12 eggs eggs to a bowl and scramble with 2 cups of milk and salt and pepper to taste.
- Scramble with a whisk for about a minute until frothy
- Pour into the prepared pan right away or cover the bowl and store it overnight and bake in the morning
- Bake for 10 minutes and take the pan out and stir the eggs, be sure to scrape the bottom and sides of the pan.
- Return to the oven for 10-15 minutes or until set.
Tools I Used to Make Oven Scrambled Eggs: