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I’m sharing all the tips and tricks for freezing scrambled eggs to help you save money and prevent food waste. A stash of frozen scrambled eggs is one of my favorite meal prep hacks, perfect for breakfast recipes and fast weeknight dinners!
As a busy working parent, my meal prep game needs to be fully on point. And because we also own chickens (I’m a certified egg expert at this point!), a stash of frozen scrambled eggs is always in our freezer.
They’re so simple to reheat, and it means we have ONE less decision to make tomorrow morning in the Cook household. That’s what we call a win-win.
Sarah’s Cheat Codes
- I prefer to use parchment muffin liners when I freeze our scrambled eggs. They’re the same price as regular liners, they’re compostable, and the eggs will not stick to them.
- You can store your scrambled eggs in the freezer for three to six months, as long as you’re using an air-tight container. I prefer these silicone bags because they are infinitely reusable, dishwasher safe, and keep the eggs protected from freezer burn.
The Easy Way to Freeze and Reheat Scrambled Eggs
Ingredients
- prepared scrambled eggs
Instructions
- Prepare scrambled eggs in your preferred manner.prepared scrambled eggs
- Allow scrambled eggs to cool in the pan for 10-15 minutes.
- Transfer portions to muffin tins with prepared liners, gently pressing them down with the back of a spoon.
- Freeze, uncovered for 3 hours.
- Transfer portioned frozen eggs to freezer storage.
Notes
- Store for 3-6 months in the freezer.
- To reheat from frozen, microwave for 30 seconds, and then break up the eggs a bit and cook for another 30 seconds.
- To reheat thawed eggs, microwave for 30 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your pictures are so good. I love that you are getting artistic with your layout. It really adds to the appeal of the post. And this post has great appeal to start with. I think I will make frozen eggs to keep on the ready! Thanks Sarah
Awww, thank you! That means a lot since I know you’ve been around for a long time. 🙂
Hi Sarah – I have a question for you: on Sundays, I make a dozen “egg muffins” to eat throughout the week. I store them in the refrigerator in plastic or glass containers. I’ve noticed that the containers and their lids are wet when I remove the muffins. I’ve tried lining the containers with small dish towels but they become damp too. In your piece about freezing scrambled eggs, you say that salt can make the cooked eggs lose moisture, and I wonder if I should omit salt from my muffin recipe? Thanks for any ideas you have about this.
Martina, the first thing I would check is if you’re allowing them to fully cool before putting them in the container. If they’re cooling IN the container, they definitely will create extra moisture.
But even if they’re fully cooled before the lid goes on the container, there will be some “sweating” throughout the week. I think salt is too delicious to leave it out of the muffins.