Easy Make Ahead Baked Scrambled Eggs
These overnight oven scrambled eggs are so easy to make, in either one large dish or individual ramekins, saving you time and leaving you to enjoy a delicious breakfast with your family and friends.
Servings: 6 servings
Calories: 240kcal
Equipment
- 1 13x9-inch pan OR six 6-ounce ramekins (or larger)
Ingredients
- butter for baking dishes & skillet
- 12 eggs
- 1/3 cup water or milk, optional
- 1/2 teaspoons salt & pepper or to taste
- 2 cups chopped spinach, optional *either frozen and squeezed dry OR sauteed until limp and then drained on a towel while preparing eggs - the spinach should be a dry as possible
- 3/4 cup sour cream
- 1 cup shredded cheese sharp cheddar, jack, fontina, goat or other cheese of choice
Instructions
- Butter a 13x9-inch pan OR 6 ramekins (6-ounce to 1-cup size). If using ramekins, place them on a small cookie sheet to store and bake on.
- Combine eggs, water or milk (if using), and seasonings in a large bowl.
- Heat a 10-12-inch skillet over medium-high heat with a pat of butter. Add egg mixture and cook until eggs just start to scramble. (Alternatively, you can sauté fresh spinach first until wilted and liquid evaporates and then add the egg mixture to scramble with the spinach)
- If using cooked/thawed spinach, drain and add, stirring a bit more until the eggs are just set but still moist.
- Remove from heat and fold in the sour cream.
- Spread eggs in prepared pan or divide evenly between the prepared ramekins. Top with cheese. Cover with plastic wrap and refrigerate overnight.
- Bake right away (325 degrees for 10-15 minutes) OR cover with plastic wrap and refrigerate overnight to make ahead.
- If made ahead: In the morning, uncover the eggs and let sit on the counter while the oven is preheating to 325 degrees, about 10-15 minutes.
- Bake at 325 degrees for 15 minutes or until eggs are warmed through and cheese is melted.
- Serve immediately.
Notes
*This is an update from the original published recipe. Adding fresh spinach and then letting it sit results in soggy eggs in the morning (live and learn...). Make sure to cook and drain the spinach if fresh, or squeeze dry if frozen.
Variations:
- Greek: add 1/4 cup chopped Kalamata olives with the spinach and top with feta and fresh tomatoes.
- Southwest: add a 1/2 teaspoon of chili powder to egg mixture, top with pepper jack cheese and serve with salsa.
- Pesto: mix in a couple tablespoons of pesto with the sour cream and top with parmesan.
Nutrition
Calories: 240kcal | Carbohydrates: 2g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 357mg | Sodium: 273mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1718IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg
