Best 7 Loaded Scrambled Eggs For A Crowd Recipes

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Indulge in a hearty and flavorful breakfast or brunch with our irresistible loaded scrambled eggs, perfect for feeding a crowd. This versatile dish is packed with an array of delicious ingredients, ensuring that every bite is a delightful experience. From the classic combination of bacon, cheese, and bell peppers to the unique twist of avocado and sun-dried tomatoes, each recipe offers a distinct flavor profile that will tantalize your taste buds. Whether you prefer a traditional or a more adventurous take on scrambled eggs, this collection has something for everyone. Get ready to satisfy your cravings with our loaded scrambled eggs recipes, designed to make your mornings exceptional and memorable.

Here are our top 7 tried and tested recipes!

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD



Creamy Make Ahead Scrambled Eggs for a Crowd image

Are you the one by yourself in the kitchen making last-minute scrambled eggs for all your brunch guests? No longer! Make them ahead and pop them in the slow cooker. Thanks to a couple secret ingredients, they are so creamy and tender, I promise!

Provided by Karen

Categories     Breakfast

Time 20m

Number Of Ingredients 13

24 large eggs
1 cup milk (cream, or half and half)
2 & 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
1 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
1/2 cup butter ((1 stick))
1 (8-oz) package cream cheese
green onions (or chives, to garnish (optional))
shredded cheddar cheese (to garnish)

Steps:

  • In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in. You could of course just skip blending and whisk them all in a bowl. Whatever sounds easier to you!
  • Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
  • Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
  • Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
  • When the eggs have cooked (cooked meaning you're ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
  • Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it's best to eat them within 4-5 hours.
  • When serving, top with cheddar cheese and green onions.

Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Fat 19 g, SaturatedFat 10 g, Cholesterol 332 mg, Sodium 766 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 2 g, Protein 12 g, TransFat 1 g, UnsaturatedFat 8 g

LOADED SCRAMBLED EGGS FOR A CROWD



Loaded Scrambled Eggs for a Crowd image

My DH loves this. I hate to cook before breakfast but sometimes I make it for him, and the rest of the crew, because I love him. The ingredients are a little variable so don't hesitate to make substitutions if you'd rather use smoked turkey instead of ham or green peppers instead of spinach. Pre-cooked meat and veggies take some of the drudgery out of cooking before you've had your second cup of coffee. ;)

Provided by 3KillerBs

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

12 eggs
1/4 cup milk (optional)
1 -2 teaspoon butter
1 medium sweet onion
1/4-1/2 lb sausage or 1/4-1/2 lb ham, cooked and crumbled
1/2 lb cooked chopped broccoli or 1/2 lb spinach
4 -8 ounces sharp cheddar cheese (whatever you like) or 4 -8 ounces monterey jack cheese (whatever you like)

Steps:

  • Break eggs into a bowl. Add milk and beat well with a fork.
  • Melt butter in large skillet (I prefer a cast iron chicken fryer).
  • Cut onion in half lengthwise then slice the halves lengthwise into slivers. The slices hold their shape and texture better this way than when sliced crosswise. Saute in melted butter until nearly cooked and slightly browned.
  • Add the meat and vegetables to the pan and saute briefly with the onions until thoroughly hot.
  • Pour the eggs over the meat and vegetable mix. Cook on low-medium heat until about half done.
  • Spread half the cheese over the eggs them scramble them around.
  • Cook until nearly done. Add the rest of the cheese and scramble around again.
  • Complete the cooking, scrambling again if necessary.
  • Serve with your favorite bread, with homemade biscuits, with hash browns, or load into rolls or wraps.

Nutrition Facts : Calories 316.5, Fat 23.5, SaturatedFat 8.8, Cholesterol 452.5, Sodium 433.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.4, Protein 20.2

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

CREAMY SCRAMBLED EGGS FOR A CROWD



Creamy Scrambled Eggs for a Crowd image

OK..I know you are cringing when you see this is a microwave recipe for eggs! When faced with a gang of overnight guests you may want to give this a try. These are the softest scrambled eggs ever. If you choose a decent looking micro safe bowl you can even serve directly from it, meaning less clean up. Try these for your family and just reduce the size. I promise you will like them

Provided by TishT

Categories     Breakfast

Time 14m

Yield 10-12 serving(s)

Number Of Ingredients 7

16 large eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon fresh ground black pepper
2 cups milk

Steps:

  • Whisk together all the ingredients in a large microwave-safe bowl.
  • Microwage on high for 2 minutes Remove from the microwave and stir.
  • Microwave for 1-2 minutes more, then stir.
  • Repeat the process until the eggs are set but still moist, about 8 minutes total.
  • Serve hot.

Nutrition Facts : Calories 228.2, Fat 17.6, SaturatedFat 8.6, Cholesterol 370.2, Sodium 322.3, Carbohydrate 3.5, Sugar 0.7, Protein 13.4

OVEN SCRAMBLED EGGS FOR A CROWD



Oven Scrambled Eggs For A Crowd image

Make and share this Oven Scrambled Eggs For A Crowd recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 100 serving(s)

Number Of Ingredients 4

2 cups butter, melted
100 eggs, beaten
3 tablespoons salt
2 1/2 quarts milk

Steps:

  • Divide butter among four 13 x 9 inch baking dishes.
  • Combine eggs and salt; mix well.
  • Gradually stir in milk.
  • Pour evenly into baking dishes.
  • Bake, uncovered at 350ºF for 10 minutes; stir.
  • Bake 10-15 minutes more or until eggs are set.
  • Serve immediately.

BUFFET SCRAMBLED EGGS



Buffet Scrambled Eggs image

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
  • Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your scrambled eggs.
  • Don't overcook the eggs. They should be cooked until they are just set, but still slightly runny.
  • Add your favorite fillings and toppings. This is a great way to customize your scrambled eggs and make them your own.
  • Serve immediately. Scrambled eggs are best when they are served hot and fresh.

Conclusion:

Loaded scrambled eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will please everyone at the table.

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