Best 9 Make Ahead Scrambled Eggs For A Crowd Recipes

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Do you find yourself hosting a large brunch or breakfast gathering and feeling overwhelmed by the thought of cooking scrambled eggs for a crowd? Look no further! This article will guide you through the art of preparing make-ahead scrambled eggs that will not only save you time but also ensure a delicious and satisfying meal for all your guests. With the right techniques and a few clever tricks, you'll be able to create a fluffy, flavorful scrambled egg dish that can be made ahead of time and reheated perfectly, leaving you free to focus on other aspects of your event. So, gather your ingredients, preheat your oven, and let's dive into the world of make-ahead scrambled eggs!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD



Creamy Make Ahead Scrambled Eggs for a Crowd image

Are you the one by yourself in the kitchen making last-minute scrambled eggs for all your brunch guests? No longer! Make them ahead and pop them in the slow cooker. Thanks to a couple secret ingredients, they are so creamy and tender, I promise!

Provided by Karen

Categories     Breakfast

Time 20m

Number Of Ingredients 13

24 large eggs
1 cup milk (cream, or half and half)
2 & 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
1 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
1/2 cup butter ((1 stick))
1 (8-oz) package cream cheese
green onions (or chives, to garnish (optional))
shredded cheddar cheese (to garnish)

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.

Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Fat 19 g, SaturatedFat 10 g, Cholesterol 332 mg, Sodium 766 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 2 g, Protein 12 g, TransFat 1 g, UnsaturatedFat 8 g

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD



Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

Steps:

  • Set oven to 350 degrees F (set oven rack to lowest position).
  • Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
  • In a bowl whisk eggs and salt until smooth and well blended.
  • Gradually whisk in the half and half and milk; pour into the baking pan.
  • Bake uncovered for 10 minutes.
  • Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
  • Serve immediately.

Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2

MAKE AHEAD SCRAMBLED EGGS FOR A CROWD



Make ahead scrambled eggs for a crowd image

Make and share this Make ahead scrambled eggs for a crowd recipe from Food.com.

Provided by mmlwjr

Categories     Breakfast

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 10

8 slices bacon
3 cups sliced mushrooms
3 tablespoons butter
16 eggs
1 cup half-and-half or 1 cup milk
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered,sliced
2 cups shredded cheddar cheese
salt & pepper

Steps:

  • Fry bacon until crisp.
  • Drain on paper towels.
  • Crumble then set aside,reserve 1 T drippings.
  • Add mushrooms to drippings, cook 4 min stirring often.
  • Remove from skillet.
  • Wipe skillet clean.
  • Melt marge in skillet over medium heat.
  • Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
  • Stir in soup & chives.
  • Place half the egg mixture in 3 1/2or 4 quart slow cooker.
  • Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
  • Cover, cook on low for up to 4 hours.

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



Make-Ahead Scrambled Eggs {Scrambled Eggs For a Crowd} image

The perfect simple breakfast recipe for busy mornings, Easy Make Ahead Scrambled Eggs are great for one or for a crowd.

Provided by Sarah Cook - Sustainable Cooks

Categories     Breakfast

Time 12m

Number Of Ingredients 5

12 eggs
1 tsp ghee or butter
1/4 tsp dried dill
1/8 tsp lemon pepper
1/8 tsp garlic salt

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.

Nutrition Facts : ServingSize 2 eggs, Calories 132 kcal, Protein 11 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 329 mg, Sodium 79 mg

SCRAMBLED EGG CASSEROLE



Scrambled Egg Casserole image

There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 large eggs, beaten
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional sliced green onions, optional

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

Nutrition Facts : Calories 358 calories, Fat 26g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 885mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

MAKE AHEAD SCRAMBLED EGGS



Make Ahead Scrambled Eggs image

Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

5 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
12 large eggs, beaten
1 teaspoon salt
3 cups frozen chopped broccoli, cooked and drained
1 cup soft bread crumbs

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.

Nutrition Facts : Calories 354 calories, Fat 25g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 701mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

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.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

MAKE-AHEAD BAKED EGG SANDWICHES



Make-Ahead Baked Egg Sandwiches image

Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!

Provided by DonnaTMann

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 3h30m

Yield 6

Number Of Ingredients 5

12 eggs, beaten
¼ cup softened butter
6 croissants, split
12 slices smoked ham
6 slices Colby-Jack cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
  • Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
  • To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

Nutrition Facts : Calories 576 calories, Carbohydrate 29.2 g, Cholesterol 363 mg, Fat 41 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 21.6 g, Sodium 843 mg, Sugar 8.2 g

MAKE AHEAD SCRAMBLED EGGS RECIPE - (3.9/5)



Make Ahead Scrambled Eggs Recipe - (3.9/5) image

Provided by Janes_kitchen

Number Of Ingredients 8

12 whole eggs
1/2 cups half-and-half, or heavy cream
2 tablespoons butter
1 cup sour cream
1/4 teaspoons salt
1/8 teaspoons white pepper
3/4 cup shredded cheddar cheese
1/2 pound bacon, about 6 slices, cooked & chopped

Steps:

  • Beat eggs with cream in a large bowl. Melt butter in a large skillet over medium to medium-low heat. Pour eggs into the skillet and cook, gently stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream, salt and pepper, 1/2 the cheese & chopped bacon. Spread eggs into a greased 12×7 glass baking pan. Sprinkle remaining cheese on top. Cover tightly and refrigerate. When ready to serve, heat oven to 350ºF and warm through, approximately 20-30 minutes or until a thermometer registers 140ºF internal temperature.

Tips:

  • Prep Ahead: The key to successful make-ahead scrambled eggs is proper preparation. Crack and whisk the eggs the night before, then store them in an airtight container in the refrigerator. This saves time and ensures even cooking.
  • Choose Fresh Ingredients: Opt for the freshest eggs possible, as they will yield the best flavor and texture. Look for eggs with clean, uncracked shells and a deep yellow color.
  • Control the Temperature: Maintain low heat throughout the cooking process to prevent overcooking and rubbery eggs. Use a non-stick pan to minimize sticking and make stirring easier.
  • Stir Gently: Avoid over-stirring the eggs, as this can result in a dry, crumbly texture. Gently fold the eggs with a spatula, allowing them to cook slowly and evenly.
  • Add-Ins: Feel free to customize your scrambled eggs with your favorite ingredients. Consider adding diced vegetables, cheese, herbs, or meat for a more flavorful dish.

Conclusion:

Make-ahead scrambled eggs are an excellent solution for busy mornings or when preparing a large breakfast for a crowd. By following these tips and carefully storing the eggs, you can enjoy a delicious and convenient breakfast that's ready in minutes. Whether you prefer them plain or loaded with add-ins, make-ahead scrambled eggs are a versatile and time-saving option that will satisfy your taste buds.

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