Turmeric Oven Scrambled Eggs
Bright, fluffy, and full of flavor, these Turmeric Oven Scrambled Eggs bring a golden twist to a classic breakfast favorite. Baked gently in the oven, the eggs turn out perfectly tender with minimal effort—no constant stirring needed. A pinch of earthy turmeric adds warm color and subtle depth, while boosting the dish with natural anti-inflammatory benefits. Ideal for busy mornings or feeding a crowd, this recipe is a wholesome and vibrant way to start your day.
Ingredients
8 -10 Eggland's Best eggs, large
1/2 cup unsweetened almond milk or coconut milk
1/2 to 1 teaspoon turmeric powder
Pinch of black pepper and kosher salt
Pinch of cumin
Small sheet pan 18" x 26" with at least 2 inches in height to prevent spillage
Preparation
- Whisk eggs, milk, spices. Gently pour on sheet pan.
- Place in oven at 375F for 10-12 minutes. Remove or gently pull the out the oven rack, stir eggs on the sheet pan with wooden spatula, then slide back in oven.
- Place sheet pan back in oven for about 8 - 10 minutes or until eggs are scrambled to your liking.
- Remove from oven stir again.
- Serve hot with toppings, like peppers and cilantro or store in airtight container for later.
- Alternatively, you can bake the eggs for 15-17 minutes without scrambling and then slice into baked eggs squares.
- Optional toppings - cheese, avocado, salsa, etc.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 102.5 |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 292 mg |
| Sodium | 122.5 mg |
| Protein | 11 g |
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