Make Ahead Scrambled Eggs

Summary

Yield
Servings
Source

I wish I could remember where I got the recipe from...somewhere online

Prep time10 minutes
Recipe Typeseggs

Description

These scrambled eggs are rich and delicious. You scramble them up the night before, store them in the fridge and heat them in the morning. You can add herbs or spices to switch it up a bit.

Ingredients

16 eggs
1⁄2cheavy cream
2tbspbutter
1csour cream
1cshredded cheddar cheese
1⁄8tspwhite pepper
1⁄2tspsalt
  fresh herbs to taste

Instructions

Beat eggs with cream, salt and pepper in a large bowl. Melt butter in large skillet over medium heat. Pour egg mixture into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still very moist.

Remove pan from heat and stir in sour cream. Spread eggs into a greased 9x13 glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

When ready to eat, preheat oven to 350 degrees. Add any fresh herbs if desired and stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Breakfast Diva's picture
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05/26/2009

I just did this recipe again and it was a big hit. I added chopped black forest ham on top of the eggs, then the cheese. I called it "Decadent Scrambled Eggs"

It served 8 nicely with our 3 other courses, but you might want to add about 25% more if you serve it with just fruit & pastry.

gillumhouse's picture
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05/22/2008

Diva,

I made this for this morning's breakfast. DH has been making sleep impossible for me. Had a 7 AM breakfast and with this recipe (added basil) and only needing to add the "wet" ingredients to the muffins and the English muffin bread, I was able to sleep in (as much as DH allowed - I swear I was awake every hour on the hour last night!) an extra half hour - HEAVEN!! Guests loved it.

Breakfast Diva's picture
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05/26/2009

Glad to have helped! I need to do this recipe more often, I keep forgetting about it. I know how hard it is to get some sleep, but keep hangin' in there! Sleep has not come easily to me lately either.

Don Draper's picture
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08/10/2008

I couldn't tell who posted this originally (greyswan maybe?) but I made these yesterday and they were outrageously good!  

I used 16 eggs so each serving would have 2 eggs, and I added fresh chives.  The consistency was a little loose to serve it in squares so I just spooned it out onto plates with fruit and muffins.  

Our guests ate every bite.  I had extra and offered seconds but had no takers...these are very rich so a little goes a long way.  Had  a full house with some gluten free's and some veggies and this made everyone happy...so thanks!

Breakfast Diva's picture
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05/26/2009

You're welcome! I need to make this again, I've only done it that one time and really liked it. I found it online a long time ago so I don't know who to credit originally.

Don Draper's picture
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08/10/2008

Breakfast Diva wrote:

You're welcome! I need to make this again, I've only done it that one time and really liked it. I found it online a long time ago so I don't know who to credit originally.

Ah, sorry I couldn't figure out who'd posted to give you credit!  They were really awesome.  I'm wondering if we had a house full of carnivores, if you could toss some bacon or ham in there or if it would wreck the consistency?  

Also, for what it's worth, we had 14 for breakfast yesterday so I did 2 9x13 casseroles and because I spooned I was able to divvy up the two extra servings to everyone...and even still had some left for me!

Breakfast Diva's picture
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05/26/2009

I think adding cooked bacon or other cooked meats would work really well. Also, I think the final consistency of the dish is determined by how wet your scramble the eggs the night before.

I'm glad it worked for your big crowd! It's always nice when there a bit leftover for the hard working innkeeper.

YellowSocks's picture
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05/22/2008

You don't moist scramble the eggs in a quiche.

Proud Texan's picture
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05/30/2008

 Uh.....isn't this quiche without the crust?

Breakfast Diva's picture
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05/26/2009

Not even close!

greyswan's picture
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06/03/2008

when we've made it, it was somewhere inbetween looking like scrambled eggs and baked eggs.  We spooned it from the baking pan.  We've also added mushrooms, red and green bell peppers, and onions (sauteed prior to cooking with the eggs)   Depending on the sides served, we usually allowed 2 eggs per person for a larger serving.

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05/30/2008

What does it look like?  Real scrambled eggs or a baked egg dish?  In other words, do you cut it or spoon it out of the dish?  Eye-wink

Breakfast Diva's picture
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05/26/2009

Just like Greyswan said, it's somewhere in between. I did cut it into 8 servings and was able to use a spatula and take out each serving.  It would also be loose enough if you wanted to spoon it out and put in a serving dish. When I scrambled the eggs originally, I did them pretty wet in fear of them coming out dry.

I think you could make 1 1/2 times the recipe easily if you wanted more egg per person. There are lots of possibilities with this recipe. I really liked it because it freed up some of my time in the morning.

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05/30/2008

I'll try a mini version on the family first.  Thanks for the recipe!

Breakfast Diva's picture
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05/26/2009

I made this for the first time this morning. I added fresh chives from the garden and it was delicious. It serves 8, but they are not huge portions. I served it with several side dishes and it was plenty.

Super simple and since my side dishes took a bit of prep time, I loved that I didn't have to fuss with the main course at all! They came out creamy, moist and delicious.

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