These super simple Baked Scrambled Eggs are packed with creamy, cheesy goodness and full of garlicky herb flavor. It’s perfect for slow mornings, easy brunches, or even a make-ahead breakfast for busy weekdays.
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What are Baked Scrambled Eggs?
This scrambled egg bake is a three-ingredient wonder that comes together with hardly any effort and gives you all the cozy, savory flavors of a classic egg dish—with zero stress! The secret is in the Boursin cheese, which melts into the eggs to create a soft, creamy texture with just the right punch of garlic and herbs. It’s kind of like an elevated scrambled egg casserole, but lighter and fluffier, with way more flavor in every bite.
Whether you’re feeding a crowd or just want to make something special for yourself, this egg bake checks all the boxes. It’s rich but not heavy, full of flavor but not fussy, and incredibly versatile—you can keep it simple or build on it with your favorite add-ins. Best of all, it takes almost no prep, so it’s ideal for when you’re still sleepy but craving something warm and satisfying!
Ingredients You Need
- Garlic & Fine Herbs Boursin Cheese – This soft, spreadable cheese melts beautifully into the eggs and adds creamy texture along with plenty of garlicky, herby flavor. We love how it gives this simple dish a savory boost with zero effort.
- Large Eggs – Eggs are the foundation of this bake and get super fluffy in the oven.
- Butter – We use butter to grease the baking dish, which adds a hint of richness and helps prevent the eggs from sticking. This step also adds a subtle flavor to the edges of the bake.
How to Make Garlic Herb Boursin Scrambled Egg Bake
- Grease your baking dish. Use butter to coat the inside of your dish thoroughly so nothing sticks and you get gorgeous golden edges.
- Crack the eggs into the dish. Add all of the eggs straight into your prepared dish—no need to beat them ahead of time!
- Add the Boursin cheese. Drop the whole block of Boursin into the eggs. It’ll melt down as it bakes and stir in easily later.
- Bake until just set. Let everything bake together until the eggs start to puff and the cheese softens in the center.
- Mash and stir. Remove the dish from the oven and use a spatula or fork to mix everything together. The eggs will scramble slightly, and the cheese will melt fully into them.
Optional: Bake a little longer. If you like your eggs firmer, pop the dish back in for a few extra minutes.
Variations
- Spinach – This is a great way to sneak in some greens and add extra color and texture.
- Cooked Sausage – Crumbled breakfast sausage brings savory, hearty flavor and makes it even more filling.
- Shredded Cheddar – For extra cheesiness, sprinkle cheddar on top.
- Different Boursin Flavors – Swap in the Shallot & Chive or Cracked Black Pepper versions for a fun flavor twist.
- Sun-dried Tomatoes – These bring a tangy, slightly sweet contrast that pairs perfectly with the herby cheese.
- Fresh Herbs – A little chopped parsley or chives on top adds freshness and a pop of color.
- Toast or air fried potatoes – Turn it into a full meal with a crunchy or crispy side.
Can I Store Leftovers?
Leftovers can get a bit watery as the eggs sit, so be sure to give them a quick stir before reheating.
Store any extra egg bake in an airtight container in the fridge for up to 3 days.
You can freeze it for up to 3 months, but the texture might change slightly. Wrap it tightly and thaw overnight before reheating.
Common Questions about Baked Scrambled Eggs
Yes! You can bake it the night before and just reheat it in the morning. It’s perfect for brunch prep.
Nope! That’s the beauty of this recipe—everything goes straight into the dish and gets stirred later.
Absolutely! Cream cheese works, or even goat cheese, but Boursin adds the most flavor without needing extras.
It’s fluffier than a frittata but creamier than scrambled eggs—super smooth with little cheesy pockets.
More Egg Recipes
Whether we’re kicking off our morning or serving breakfast for dinner, we can’t get enough of eggs! Check out our other favorite protein-packed recipes.
Eggs in Purgatory (Italian Baked Eggs)
Eggs and Dates (Egyptian Eggs with Agwa)
Baked Scrambled Eggs Recipe
Ingredients
- Butter for greasing the baking dish
- 1 block (~5.2 ounces) Garlic & Fine Herbs Boursin cheese
- 8 large eggs
Instructions
- Preheat your oven to 350°F.
- Generously butter a baking dish (8×8-inch or similar).Butter
- Crack the eggs into the dish and add the whole block of Boursin cheese.1 block (~5.2 ounces) Garlic & Fine Herbs Boursin cheese, 8 large eggs
- Place in the preheated oven and bake for 12 minutes.
- Remove from the oven, then mix and mash everything together until the eggs are fluffy and the cheese is well incorporated.
- Optional: Return to the oven for 2–3 more minutes if you want a firmer texture.
Equipment
Notes
- Feel free to substitute the cheese with any varieties you like best.
-
For extra flavor, sprinkle wit
h chives, cracked black pepper, or a pinch of chili flakes. -
Serve with toast or roasted ve
getables for a complete meal.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Should the eggs be beaten before baking please?
Want to make these eggs. Wondering about the butter. Is it melted or just sliced (or one piece) to be placed over the egg mixture and then mixed half way into the baking time.
Hi Hazel! We just slice it and place it on top of the eggs to melt as they bake.
We hope you enjoy!
Xo,
Alia & Radwa
Hey lovelies, thank you for this recipe. Keen to make it just wondering what is half and half?
Thank you 🙂
Hi! It’s equal parts whole milk and cream. Heavy cream would also work.
We hope you enjoy!
Xo,
Alia & Radwa