Make Ahead Scrambled Eggs for a Crowd
Whip up the ultimate breakfast or brunch centerpiece with this "Make Ahead Scrambled Eggs for a Crowd" recipe, designed to serve up to 12 people with ease. Perfectly creamy and seasoned to perfection, these scrambled eggs are slow-cooked with a generous touch of butter for an irresistibly rich texture. The recipe’s make-ahead approach allows you to prepare the eggs a day in advance, reducing stress when hosting. Simply reheat in the oven and serve fluffiness on demand! Whether you’re feeding a family gathering, holiday brunch, or weekend crowd, these soft, velvety eggs are a lifesaver. Customize with fresh chives for a pop of color and flavor, and pair with sides like toast, bacon, or fresh fruit for a breakfast to impress. Keywords: fluffy scrambled eggs, make-ahead breakfast, eggs for a crowd, holiday brunch ideas.
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Recipe Information
Ingredients
- 24 pieces Large eggs
- 1.5 cups Whole milk
- 6 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Crack all 24 eggs into a large mixing bowl. Add the milk, salt, and black pepper. Whisk vigorously for 1-2 minutes until the mixture is fully combined and slightly frothy.
In a large, nonstick skillet or saucepan, melt 4 tablespoons of the unsalted butter over medium-low heat. Make sure the pan is evenly coated with the melted butter.
Reduce the heat to low. Pour the egg mixture into the skillet. Stir slowly and continuously with a rubber spatula, making sure to scrape the bottom and edges of the pan regularly.
Continue cooking the eggs on low heat, stirring gently, until curds begin to form but the eggs are still slightly runny. This process should take about 15 minutes to prevent overcooking and ensure creamy scrambled eggs.
When the eggs are just barely cooked through, remove the pan from heat. Stir in the remaining 2 tablespoons of butter for added creaminess.
If making ahead, transfer the scrambled eggs immediately into a large, oven-safe dish. Let them cool slightly before covering securely with aluminum foil or plastic wrap. Refrigerate for up to 24 hours.
To reheat, preheat the oven to 300°F (150°C). Gently break up the eggs with a fork, then cover the dish with aluminum foil. Bake for 15-20 minutes, stirring halfway through, until heated through. Garnish with chopped fresh chives, if desired, before serving.
Serve warm and enjoy fluffy scrambled eggs with your crowd!
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 4694 mg | 1565% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.6 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 28.0 mcg | 140% | |
| Calcium | 1147 mg | 88% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
