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.

But I’m willing to share my secrets because everyone needs amazing breakfast dishes in their lives.

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 Bacon Egg Rolls for a fun and savory make-ahead breakfast. Related: Easy Make-Ahead Breakfast Recipes, Whole30 Breakfast Sausage, 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?

1. Set your pan on medium low and let it preheat for 5 minutes.
2. Meanwhile, crack the eggs in a roomy bowl, add the dill and lemon pepper, and whisk, whisk, whisk. Put your back into it!
3. Drop your ghee or butter into the pan and swirl to coat.
4. 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.
5. Use a silicone spatula (I love this one) and fold the eggs over on themselves a few times. Pause and let them cook.
6. When they’re almost set, sprinkle with a bit of garlic salt (optional) and fold them in on themselves again.
7. 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 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

From one egg lover to another, make-ahead easy scrambled eggs are a total morning game-changer. 

• Check out all our breakfast recipes
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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.

Print Recipe

5 from 18 votes

Make-Ahead Scrambled Eggs {Scrambled Eggs For a Crowd}

Prep Time5 mins

Cook Time12 mins

Total Time12 mins

The perfect simple breakfast recipe for busy mornings, Easy Make Ahead Scrambled Eggs are great for one or for a crowd.

Servings: 6 people

Course: Breakfast

Cuisine: American

Keyword: creamy scrambled eggs, make ahead breakfast, the best scrambled eggs

Calories: 132kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 12 eggs
• 1 tsp ghee or butter
• 1/4 tsp dried dill
• 1/8 tsp lemon pepper
• 1/8 tsp garlic salt

US Customary - Metric

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!
• 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. 

Notes

I keep a batch of these make-ahead scrambled eggs for five to six days in the fridge.

Nutrition Facts

Make-Ahead Scrambled Eggs {Scrambled Eggs For a Crowd}

Amount Per Serving (2 eggs)

Calories 132 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 329mg110%

Sodium 79mg3%

Potassium 121mg3%

Carbohydrates 0g0%

Sugar 0g0%

Protein 11g22%

Vitamin A 495IU10%

Calcium 49mg5%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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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. For reference, this is one of the photos from the original post:

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