Here's How You Can Make Scrambled Eggs In The Oven

There will be times when debating over the right amount of butter (or oil) in scrambled eggs, agonizing over whether or not to mix in baking soda for fluffiness, and insisting on the right amount of stir for you scramble, will be worth it. A lazy Sunday brunch maybe? There will also be times when it's appropriate to learn how to integrate leftover pizza in your scramble (via My Recipes). But when eggs need to be scrambled fast – no ifs, and, or buts, about it – consider cooking them in the oven.   

Think it's Impossible? Not when you have the help of a sheet pan. The best part of this trick, in our opinion, is that you don't need to worry about whether you're going non-stick or cast-iron, or whether you should scramble over low or medium heat. Granted, you won't end up with perfect, puffed egg curds. But if fluffiness isn't your first priority, oven-cooked scrambled eggs are guaranteed to give you rapid and plentiful results. And, if you don't need to feed a sheet pan's worth of people, you'll have leftovers for delicious, Egg McMuffin-style sandwiches. 

How to master the perfect sheet pan scramble

The only thing that's difficult about this recipe is the number of eggs you'll need. For a 12-by-17 inch sheet pan, you want about a dozen large eggs (via Shaken Together Life). First, preheat your oven to 350 degrees Fahrenheit. Now, crack your eggs into a large mixing bowl and whisk well, as if you were preparing a normal scramble. Add two to three tablespoons of water or milk as you see fit. Then, mix in salt and pepper, to taste. A Few Shortcuts suggests that you line your sheet pan with parchment paper to make clean up easier. If you don't have parchment paper, just grease your sheet pan with a generous amount of cooking spray or butter. That's it! You're ready to pop your eggs into the oven. Leave them there for 12 to 15 minutes, or until they're cooked through. 

When you take them out, cut them into circles, squares, triangles, or whatever other shape strikes your fancy. We like ours best when heart-shaped on top of a real New York bagel. But, when comes to pan scrambled-eggs, your imagination really is the limit. Once you've mastered the basic pan-scramble, kick things up a notch by mixing in your favorite omelet fillings, including but not limited to chives, ricotta cheese, and fresh red peppers.