Make Ahead Scrambled Eggs Recipes

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD

Steps:

• In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in. You could of course just skip blending and whisk them all in a bowl. Whatever sounds easier to you!
• Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
• Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
• Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
• When the eggs have cooked (cooked meaning you're ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
• Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it's best to eat them within 4-5 hours.
• When serving, top with cheddar cheese and green onions.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

MAKE AHEAD SCRAMBLED EGGS

Steps:

• In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat. , Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. , Pour into a greased 11x7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

MAKE AHEAD SCRAMBLED EGGS

Steps:

• 1. Beat eggs with cream in a large bowl.
• 2. Stir in salt and pepper.
• 3. Melt butter in large skillet over medium heat.
• 4. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and set.
• 5. Remove pan from heat and stir in sour cream.
• 6. Spread eggs into a greased 12x7-inch glass baking dish.
• 7. Sprinkle with cheese.
• 8. Cover tightly and refrigerate overnight.
• 9. When ready to eat, preheat oven to 300 degrees.
• 10. Uncover the baking dish and bake for 15 to 20 minutes or until cheese is melted and eggs are hot.

MAKE-AHEAD SCRAMBLED EGGS {SCRAMBLED EGGS FOR A CROWD}

Steps:

• Set your pan on medium low and let it preheat for 5 minutes.
• Meanwhile, crack the eggs in a roomy bowl, add the dill and lemon pepper, and whisk, whisk, whisk. Put your back into it!
• Drop your ghee or butter into the pan and swirl to coat.
• Add the eggs to the center of the pan and don't touch them. I start to stir them when the edges of the eggs are separating from the pan.
• Use a silicone spatula and fold the eggs over on themselves a few times. Pause and let them cook.
• When they're almost set sprinkle with a bit of garlic salt (optional) and fold them in on themselves again.
• Turn off the burner and let them remain in the pan for another minute.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

MAKE-AHEAD SCRAMBLED EGGS

Steps:

• In a saucepan, melt 2 tablespoons butter.
• Add flour; cook and stir until the mixture begins to bubble.
• Gradually stir in milk; bring to a boil.
• Cook and stir for 2 minutes.
• Remove from the heat.
• Stir in cheese until melted; set aside.
• In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender.
• Add eggs and salt; cook and stir until the eggs are completely set.
• Add the cheese sauce and broccoli; mix well.
• Pour into a greased 11x7 inch baking dish.
• Melt the remaining butter and toss with bread crumbs.
• Sprinkle over egg mixture.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
• Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
• Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
• Serve immediately, or cover and keep warm on low setting for up to 4 hours.