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

A white plate with toast and scrambled eggs topped with chopped parsley

4.98 from 48 ratings

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 a crowd. Learn the secrets of how to make this tasty breakfast staple without milk.

Prep Time5

Cook Time12

Total Time12

Course: Breakfast

Cuisine: American

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

Servings: people

Author: Sarah Cook

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