Best 6 Make Ahead Scrambled Eggs Recipes

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Elevate your breakfast routine with our collection of make-ahead scrambled egg recipes, perfect for busy mornings or meal prepping enthusiasts. Discover a variety of flavor combinations and cooking methods to create fluffy, delicious scrambled eggs that can be enjoyed throughout the week. From classic stovetop to oven-baked and microwave variations, these recipes offer options for every kitchen setup and preference. Whether you're craving a simple yet satisfying breakfast or a protein-packed meal on the go, our make-ahead scrambled eggs have you covered. Get ready to streamline your mornings and savor the convenience of pre-made scrambled eggs without compromising on taste or texture.

Let's cook with our recipes!

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS



Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 12

Number Of Ingredients 11

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
  • Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
  • Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
  • Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS



Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

MAKE AHEAD SCRAMBLED EGGS



Make Ahead Scrambled Eggs image

Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

5 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
12 large eggs, beaten
1 teaspoon salt
3 cups frozen chopped broccoli, cooked and drained
1 cup soft bread crumbs

Steps:

  • In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat. , Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. , Pour into a greased 11x7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.

Nutrition Facts : Calories 354 calories, Fat 25g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 701mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

MAKE AHEAD SCRAMBLED EGGS FOR A CROWD



Make ahead scrambled eggs for a crowd image

Make and share this Make ahead scrambled eggs for a crowd recipe from Food.com.

Provided by mmlwjr

Categories     Breakfast

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 10

8 slices bacon
3 cups sliced mushrooms
3 tablespoons butter
16 eggs
1 cup half-and-half or 1 cup milk
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered,sliced
2 cups shredded cheddar cheese
salt & pepper

Steps:

  • Fry bacon until crisp.
  • Drain on paper towels.
  • Crumble then set aside,reserve 1 T drippings.
  • Add mushrooms to drippings, cook 4 min stirring often.
  • Remove from skillet.
  • Wipe skillet clean.
  • Melt marge in skillet over medium heat.
  • Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
  • Stir in soup & chives.
  • Place half the egg mixture in 3 1/2or 4 quart slow cooker.
  • Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
  • Cover, cook on low for up to 4 hours.

MAKE AHEAD SCRAMBLED EGGS RECIPE - (3.9/5)



Make Ahead Scrambled Eggs Recipe - (3.9/5) image

Provided by Janes_kitchen

Number Of Ingredients 8

12 whole eggs
1/2 cups half-and-half, or heavy cream
2 tablespoons butter
1 cup sour cream
1/4 teaspoons salt
1/8 teaspoons white pepper
3/4 cup shredded cheddar cheese
1/2 pound bacon, about 6 slices, cooked & chopped

Steps:

  • Beat eggs with cream in a large bowl. Melt butter in a large skillet over medium to medium-low heat. Pour eggs into the skillet and cook, gently stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream, salt and pepper, 1/2 the cheese & chopped bacon. Spread eggs into a greased 12×7 glass baking pan. Sprinkle remaining cheese on top. Cover tightly and refrigerate. When ready to serve, heat oven to 350ºF and warm through, approximately 20-30 minutes or until a thermometer registers 140ºF internal temperature.

EASY MAKE AHEAD SCRAMBLED EGGS



Easy Make Ahead Scrambled Eggs image

When my four sons, one daughter and their families come to visit this egg dish is devoured in a hurry...even if I double it! The Swiss cheese is a nice change from the usual cheddar cheese.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 cups soft bread cubes (crusts removed)
1-3/4 cups whole milk
8 large eggs, lightly beaten
3/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, divided
2 cups shredded Swiss cheese
1/4 cup dry bread crumbs
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine bread cubes and milk; let stand 5 minutes. Drain, reserving excess milk. Place bread in a greased 8-in. square baking dish; set aside. , In a large bowl, whisk eggs, salt, pepper and reserved milk. In a large skillet, heat 2 tablespoons butter over medium heat. Add egg mixture; cook and stir until set. Spoon over bread cubes. Top with cheese. , Melt remaining butter; add bread crumbs. Sprinkle over cheese. Top with bacon. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 311 calories, Fat 21g fat (11g saturated fat), Cholesterol 260mg cholesterol, Sodium 576mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 18g protein.

Tips:

  • Use fresh eggs: Fresh eggs will give you the best results, as they will be light and fluffy.
  • Whisk the eggs thoroughly: This will help to incorporate air into the eggs, making them lighter and fluffier.
  • Season the eggs to taste: You can season the eggs with salt, pepper, herbs, or spices, to taste.
  • Cook the eggs over low heat: This will help to prevent the eggs from overcooking and becoming tough.
  • Stir the eggs constantly: This will help to prevent the eggs from sticking to the pan and will also help to create small, even curds.
  • Don't overcook the eggs: The eggs are done when they are just set and still slightly runny in the center.
  • Serve the eggs immediately: Scrambled eggs are best served immediately, while they are still hot and fluffy.

Conclusion:

Make-ahead scrambled eggs are a great way to save time and energy during the week. They can be made ahead of time and reheated when you're ready to eat them. These eggs are also a great option for meal prep, as they can be easily packed in a lunch bag or container. With a few simple tips, you can make perfect make-ahead scrambled eggs that are light, fluffy, and delicious.

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