Make-Ahead Scrambled Eggs {Scrambled Eggs For a Crowd}
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.
I’m an egg junkie and thanks to our six spoiled as hell backyard hens we are flush with eggs from March through October. And they’re bright crazy “Crayola needs to name a crayon after this” orange. And so delicious.
So, I’ve made a lot of eggs before. It’s kinda my thing.
If you have a batch of scrambled eggs in the fridge, try whipping up a batch of Bacon Egg Rolls for a fun and savory make-ahead breakfast.
Can You Make Scrambled Eggs Ahead of Time?
Yes!! And you should, because it will save you so much time in the morning.
After making myself scrambled eggs every morning, I thought “this is dumb. Why not make a bunch once a week and just let anyone who wants eggs heat up their own portion”.
And it has worked so well that I’m kicking myself for not thinking of it earlier. (Related: Make Ahead Whole30 Breakfast Sausage and Easy Healthy Meal Prep, and How to Bake Bacon).
How Long Do Scrambled Eggs Last in the Fridge?
I keep a batch of these make-ahead scrambled eggs for five to six days in the fridge.
First things first. 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.
Herbs are so good for you! That’s pretty much like a salad in your eggs you know. Healthy AF.
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. We’re also going to add a little fat to the pan, and cook on medium-low.
Do not for the love of all that is holy 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 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. My advice for you when making scrambled eggs is the same advice that I would give to any new dad who is sitting at home expectantly when his wife comes home from her 6-week post partum check up – it’s not ready yet. Just leave it the hell alone. In other words, 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 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 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 stillet 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.
From one egg lover to another, make-ahead easy scrambled eggs are a total morning game-changer. Almost as much as undereye concealer.
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Check out all our Whole30 Breakfast Recipes
Make-Ahead Scrambled Eggs WEIGHT WATCHERS POINTS
One serving of Make-Ahead Scrambled Eggs has 0 WW Freestyle SmartPoints.
Making this recipe or others?
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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.
- 12 eggs
- 1 tsp ghee or butter
- 1/4 tsp dried dill
- 1/8 tsp lemon pepper
- 1/8 tsp garlic salt
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.
I keep a batch of these make-ahead scrambled eggs for five to six days in the fridge.
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This recipe was originally published in January 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.
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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! 🙂