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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.
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMYGOSH! I don’t think I’ve ever laughed so hard reading a recipe than when I read your instructions here. You go girl.
Just found your blog. I enjoy your ideas and humor. I found it so quaint and funny, you needed 6 eggs for the 3 of you! I forget what “normal people” do! 6 eggs wouldn’t even feed 1 teenage boy, and I have 3 teenage boys! 🙂 I have 6 kids total. When we make eggs we use 2.5-3 dozen! LOL! I can use all the help I can get being frugal, and enjoy the giggles along the way!
Oh my goodness, you need some chickens lady!!! I dread the day when Jack turns in to a teen and decides to bring friends home for dinner. My in-laws describe Troy and his friends like plagues of locusts when they were over and eating!
Oh oh oh, I may have to try this! Just strained off some whey from raw milk and need to find ways to eat that cream cheese. Not too fond of it on its own but in eggs might work. Thanks!
-Soli
(and apologies if this posts a few times. Blogger doesn’t seem to like my WP account right now.)
+3 for humor and another +1 for profanity. What if I am totally grossed out by cream cheese?! I guess I resign to eating lame eggs. Sad! I am going to try eggs for dinner tonight (I only think of eggs in the morning). I’ve got dill, smoked salmon, and cheese!
The kids loved them! I made a batch of buttermilk biscuits and they tore it up!
I agree with Dara; your blog is fun to read and the real food is awesome! I’m hooking the kids up with an end of midterms jello…yeah we get crazy round here.
Christine Fla
Total win if the kids loved them! Mmmm, buttermilk biscuits – you’re making me drool!
Jello party? Pure insanity in your house! HA!
I found you for your frugal tips. I stay for the humor! The recipes are a bonus! I will try this recipe today!! Great blog!!
I hope you love the eggs!
I think I needed a few more seconds to compose myself. It is a hard truth to accept. I think I’ll be mourning these next few breakfasts. Then I’ll make these. I need to get the dried dill, though. Thanks for sharing. Love the humor!
I must need new glasses because I thought you said you didn’t have dill at home. How could that be?! Dill is a staple in our house and is used multiple times a week. I hope you correct your ways and bring some in to your kitchen.
Hee hee
Thanks for linking your great post to FAT TUESDAY. This was very interesting!
The kids were gonna have a “throw it in a pot” meal full of beans, but now they are getting scrambled eggs! I wish I could get some real eggs?!?!?!?
U crack me up. This is seriously the funniest blog for real food!
Christine in Fla
Did the kiddos like them? I swear recipes taste twice as good if you can get the kids on board.
Looks yummy!