Recipe:  Baked Scrambled Eggs 

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Contributed by Lynnette Scofield The William Henry Miller Inn 

This recipe for baked scrambled eggs is like that “little black dress”.  It just plain goes with everything!

Guests love it and our Staff is always hopeful that there are some leftover for their break!

And, just like that favorite dress, this “accessorizes” so well.  We will often add fresh herbs (dill, parsley, tarragon…whatever compliments); fresh asparagus; tomato; sweet red peppers; spinach or arugula.

This is also the basis for our Miller Muffin—a homemade English Muffin topped with the eggs and either smoked salmon or bacon.

We have used this recipe so often, the original paperwork is long gone.  But credit should go to the “Ultimate Innkeeper”, Joan Wells, formerly of The Queen Victoria in Cape May, New Jersey.
We hope you’ll enjoy!

Baked Scrambled Eggs

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Recipe: Baked Scrambled Eggs, the three tomatoesServers 6-8


12 ounces cream cheese
3/4 cup half and half
3 Tablespoons melted butter
12 eggs, lightly beaten
1 1/2 Tablespoons chopped fresh parsley (opt)
salt and pepper to taste


Preheat oven to 350.

Soften the cream cheese in the microwave.   Blend in the half and half once the cheese is softened.  Microwave again at a low setting so the mixture is warm.

In a nonstick sprayed 9×13 glass baking dish, add the melted butter.

Put the cream cheese mixture and the eggs in the baking dish and stir lightly until blended.

Bake for approximately 20 minutes–stirring after the first 8 minutes and then every 5 minutes until the eggs are set.

Just before fully set, add the parsley.

Serves 6-8

Recipe, baked scrambled eggs, the three tomatoesBed and Breakfast Foodie, Lynnette Scofield, is the owner of The William Henry Miller Inn  , an award winning B&B inn in Ithaca, New York.  She is one of the “Eight Broads in the Kitchen”, 8 women inn owners, who have a fabulous cookbook by that name too.  Visit their web site.




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