The perfect simple breakfast recipe for busy mornings, Easy Make-Ahead Scrambled Eggs are great for one or for a crowd. Learn the secrets on how to make this clean eating breakfast staple without milk; perfect for Whole30 or paleo lifestyles.
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This may not be easy to hear…but I make better scrambled eggs than you. Well, actually, since I believe in the 1% possibility, I’m 99% certain that I make better eggs than you do.
But I’m willing to share my secrets because everyone needs amazing breakfast dishes in their lives. From one egg lover to another, make-ahead easy scrambled eggs are a total morning game-changer.
Can You Make Scrambled Eggs Ahead of Time?
Yes!! And you should, because it will save you so much time in the morning. And it has worked so well that I’m kicking myself for not thinking of it earlier.
Plus, if you have a batch of scrambled eggs in the fridge, you can easily whip up a batch of Ham and Swiss Quiche or Bacon Egg Rolls for a fun and savory make-ahead breakfast. Related: Easy Make-Ahead Breakfast Recipes, Whole30 Breakfast Sausage, Oat Milk Pancakes, Easy Healthy Meal Prep, and How to Bake Bacon).
How Long Do Scrambled Eggs Last in the Fridge?
You can keep a batch of these make-ahead scrambled eggs for five to six days in the fridge.
These are not gooey soft scrambled eggs. These are not the eggs when you use your fork to scoop up a few bites you may or may not get the gross stretchy scrambled egg that makes you think an alien is on your plate.
No, these are scrambled eggs that won’t gag you but are still super light and fluffy. They are the perfect “everyone can agree on these” style of eggs. And? They’re packed with flavor from some herbs we’re going to be adding.
How to Make Easy Scrambled Eggs Fluffy
You’re going to need to whisk them up quite a bit to incorporate some air into those bad boys. I go so far as to whip them up with an immersion blender before adding them to the pan.
We’re also going to add a little fat to the pan and cook on medium-low. Do not let your burner get past a 3 out of 10. No!
Another big no-no is adding milk. Don’t do it; hold yourself back! It causes the eggs to take longer to cook and can add a slimy texture.
Do You Cook Easy Scrambled Eggs With Butter or Oil?
I sure do and you’re going to want to as well after you taste these eggs. I use just a little ghee (Whole30 and paleo) or butter (er’body else) in the pan. We’re talking just a silver. Just enough to keep those eggs from sticking and to flavor them as they cook.
How Do I Make Easy Scrambled Eggs?
- 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. Don’t bother the eggs for a while. I start to stir them when the edges of the eggs are separating from the pan.
- Use a silicone spatula (I love this one) 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.
Pro Tips/Recipe Notes:
- For make-ahead eggs: Allow eggs to cool completely and then remove them to an air-tight container. Reheat in the microwave for 30-60 seconds and serve immediately. The lovely ghee/butter we used to make these eggs mean they will reheat like a champ!
- Want to add cheese to these eggs? I’m sure you do because it’s awesome. When I add in cheese I do so during step 4.
- Can you freeze scrambled eggs? Yes, you sure can. Make a huge batch of these bad boys up and throw them in some breakfast burritos or meal prep containers for later. Look at you; planning ahead.
- I made these eggs in a ceramic non-stick skillet from Target. The cast iron is only for the photos. You can make scrambled eggs in cast iron but will want to greatly increase the butter or ghee used. Related: How to Season and Use Cast Iron
MORE DELICIOUS EASY BREAKFAST RECIPES
Make-Ahead Scrambled Eggs WEIGHT WATCHERS POINTS
One serving of Make-Ahead Scrambled Eggs has 0 WW Freestyle SmartPoints.
Make-Ahead Scrambled Eggs {Scrambled Eggs For a Crowd}
Ingredients
- 12 eggs
- 1 tsp ghee or butter
- 1/4 tsp dried dill
- 1/8 tsp lemon pepper
- 1/8 tsp garlic salt
Instructions
- 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!12 eggs, 1/4 tsp dried dill, 1/8 tsp lemon pepper
- Drop your ghee or butter into the pan and swirl to coat.1 tsp ghee or butter
- 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.1/8 tsp garlic salt
- Turn off the burner and let them remain in the pan for another minute.
Notes
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Great recipe and instructions. Thank you!
So glad you enjoyed it, Terri!
The best and easiest eggs ever! I planned breakfast for dinner tonight and along with your instructons for oven bacon it was a huge hit. I only made 1/2 the recipe because eggs are pricey these days and there may be a cake in my near future. Thank you for sharing this!
I like how you allocate your egg allowance for the week. <3
I followed this recipe and loved it. Both for the delicious eggs and for the gas it gave me for an entire day after. My small apartment was perfumed with what I can only describe as the ether of angels. I will certainly make this again! Perhaps when I won’t have guests.
I give this 5 stars solely for the sass!
🙂
Learn to spell! You have a food blog and misspell words!! LOL Oh I would hope i do not have to add silver!!! Maybe sliver? LOL
Hi Julie, thanks for the feedback…we’ll bring up during our next board meeting! By the way, you forgot to capitalize the “i” during your rant about my spelling/grammar.
I have to admire the chutzpah of somebody coming onto a free, well-designed and wonderfully curated blog to nitpick a word in a long, instructive post…and have the balls to leave what looks like an actual name. Kudos, Julie A. Carlson! Your knowledge and your amazing grasp of the English language will now live on the Internet forever!
Oh, and by the way, these eggs are amazing. This is how I cook my scrambled eggs and I approve this message.
I think your comment was unnecessary and somewhat rude.
The recipe is fantastic and I appreciate the blog. As my Grammie used to say, if you don’t have anything nice to say, don’t say anything at all.
I can never understand people who have runny scramblers, (not helped by an allergy to raw egg) these look perfect! Eggcited to try them ????
Loving the insta and blog btw, your snark and humour is on point! (And the rest of the content is ok I suppose ????) xx
I saw a photo on Instagram the other day and it was like a bowl of runny snot. They were touted as “the perfect scrambled eggs”. Uck, no thank you!!
Great recipe and I love your humor. I had to read aloud your post-partum comment to my husband ????
Ha, I’m so glad you enjoyed both the eggs and the jokes! 🙂
What’s the best way to store/reheat throughout the week?? It seems like there tends to be water at the bottom of the Tupperware after the eggs settle!