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Oven Scrambled Eggs and Cheese

by Laura

Day 2 of spring brunch week is a different way to cook up scrambled. These are oven scrambled eggs and cheese. You bake 1 dozen scrambled eggs in the oven. It’s a great way to to eggs for a large group.

The eggs also include some salt, dry mustard, and milk. You whisk this all together until the eggs are frothy. Then comes the cheese. You will need 2 cups of shredded cheddar cheese. However, feel free to change up the type of cheese used to whatever you like. A combination of Monterrey jack and cheddar would be tasty. I also think some pepper jack would be equally delicious. It would add a little kick. Then pour it into a buttered 9 x 13 inch baking dish.

Once cooked in the oven, these eggs can easily be cut in to square servings. I love they can be cut into a nicely defined shape. You can get 6 to 8 servings from this. I usually do 6 servings from these scrambled eggs and cheese which gives each person a serving of 2 eggs.

Here is what you need to make the

Oven Scrambled Eggs and Cheese

  • SALT
  • EGGS
  • MILK
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Oven Scrambled Eggs and Cheese | realmomkitchen.com

Oven Scrambled Eggs and Cheese

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 68 servings 1x


  • 4 Tbsp butter, melted
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 12 eggs
  • 1 cup milk
  • 2 cups grated cheddar cheese


  1. Preheat the oven to 350 degrees. Add the melted butter to a 9×13 baking dish, turning the dish to coat the bottom. Set aside.
  2. In a bowl, whisk together the salt, mustard, and eggs until frothy. Whisk in the milk. Then stir in the cheese.
  3. Pour the egg mixture into the baking dish.
  4. Bake at 350 degrees  for 25-30 minutes or until the eggs are set. Remove from the oven and let sit for 2 minutes before cutting into squares and serving.

    Can serve topped with additional cheese or a dollop of sour cream.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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Recipe adapted from CD Kitchen.

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