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Basic Oven Scrambled Eggs: Main Image

Quick Facts

Nutrition Facts

Calories 148
  Calories from Fat 90 (61%)
(15%)Total Fat 10g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(126%)Cholesterol 377mg
(22%)Sodium 526mg
(3%)Potassium 119mg
Total Carbohydrate 2g
(0%)Dietary Fiber 0g
Sugars 2g
Sugar Alcohols 0g
(24%)Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Basic Oven Scrambled Eggs

  • From: American Egg Board


  • 12 eggs

  • 3/4 cup whole milk

  • 1 tsp salt

  • 1/4 tsp pepper

Baked scrambled eggs free up your stovetop during the busy breakfast rush.


  • Heat oven to 350°F. Beat eggs, milk, salt, and pepper in bowl until blended.
  • Pour egg mixture into lightly greased baking pan. Bake in 350°F oven until eggs begin to set, about 7 minutes. Leaving pan in oven, pull out oven rack. Gently pull the eggs completely across the bottom and sides of pan with an inverted spatula, forming large, soft curds.
  • Continue baking. Pull eggs with spatula a few more times until thickened and no visible liquid egg remains, 12–15 minutes. Remove from oven. Serve immediately.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.