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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.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
12
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
creamy scrambled eggs, make ahead breakfast, the best scrambled eggs
Servings:
6
people
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!
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
I keep a batch of these make-ahead scrambled eggs for five to six days in the fridge.
Nutrition
Serving:
2
eggs
|
Calories:
132
kcal
|
Carbohydrates:
0
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
329
mg
|
Sodium:
79
mg
|
Potassium:
121
mg
|
Sugar:
0
g
|
Vitamin A:
495
IU
|
Calcium:
49
mg
|
Iron:
1.5
mg