Make Ahead Scrambled Eggs Recipes

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SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS



Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

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 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.

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



Make Ahead Scrambled Eggs image

This is a good one to make when you're having holiday guests.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 30m

Number Of Ingredients 7

12 eggs
1/2 c cream
1/4 tsp salt
1/4 tsp pepper
2 Tbsp butter
8 oz sour cream
1 c shredded cheddar cheese

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.

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Top Asked Questions

What's the best way to make scrambled eggs ahead?
How to Make Make Ahead Scrambled Eggs. Beat eggs with cream in a large bowl. Stir in salt and pepper. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and set. Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7-inch glass baking dish.
How long do you bake scrambled eggs in the oven?
Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 145 F on an instant-read thermometer.
How big of a crock pot do you need for scrambled eggs?
When serving, top with cheddar cheese and green onions. If you have a very large crowd to feed, you can double this recipe. Cook the eggs one batch at a time, and then you can add them to the same crock pot to keep warm. They should fit in a 6 or 7 quart crock pot.
Why do you put butter in scrambled eggs?
By putting the chilled grated butter into the eggs, the butter will slowly emulsify into the eggs as they cook, in a suspension, so they will keep the eggs tender and moist and delicious, and not at all greasy or watery. And which is most important for this recipe, will allow you to hold them for much longer than eggs cooked another way.

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