Michelle’s Oven Scrambled Eggs

Eggs are a nearly perfect food and this recipe is easier and more elegant than your typical scramble. You’ll want to keep it in your back pocket – and if you’re like me, make it for dinner about once a week.

The beauty here is that we’re only using 4 ingredients. It’s the little black dress of mealtimes: Just eggs, butter, milk and salt.

Let’s talk about these 4 ingredients for a sec.

For starters, use whatever you have. Do your best. But let me share what kind of ingredients you’d want to use in an ideal world:

On eggs, I hate to break it to you (haha, egg joke) but egg quality really does vary. You want eggs from chickens that are walking around in grass, pecking at bugs and living the life chickens are meant to live. Does this mean your eggs will be more expensive? Yes. But even $8 for a dozen eggs isn’t bad considering how many meals that will get you.

As for milk, I’m a believer in whole, organic milk. Raw, if possible. And butter would ideally be made from the same type of milk. Don’t go substituting Earth Balance on me. YIKES.

Is dairy a no-no for you? It’s definitely possible to use a non-dairy milk and coconut or olive oil instead. (Will it taste the same? Nah. I can’t lie.)

Finally, sea salt is my preference. Something like this.

And away you go!

To watch, click play then use the button on the bottom right of video to turn on volume:

Oven Scrambled Eggs Recipe
Prep time
Cook time
Total time
Makes: 6 servings
  • 12 eggs
  • 1 cup whole milk
  • ¼ cup butter
  • 1 tsp. salt
  1. Preheat oven to 350F. Place butter inside casserole dish and stick in the pre-heating oven to melt for a few minutes.
  2. Meanwhile, whisk eggs with milk and salt.
  3. Swirl melted butter in casserole dish to coat, then pour the rest into the egg mixture. Whisk.
  4. Pour the eggs into the casserole dish and bake, uncovered, for 10 minutes.
  5. Remove from oven, stir and cover. Bake for an addition 13 minutes. Slice and serve!