Make Ahead Scrambled Eggs Food

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD

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.

MAKE-AHEAD SCRAMBLED EGGS {SCRAMBLED EGGS FOR A CROWD}

Steps:

• 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!
• Drop your ghee or butter into the pan and swirl to coat.
• 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.
• Turn off the burner and let them remain in the pan for another minute.

MAKE AHEAD SCRAMBLED EGGS FOR A CROWD

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

Steps:

• When ready to eat, heat the oven to 350 F.

MAKE-AHEAD SCRAMBLED EGGS

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 a 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 inch baking dish.
• Melt the remaining butter and toss with bread crumbs.
• Sprinkle over egg mixture.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.

MAKE-AHEAD BAKED EGG SANDWICHES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
• Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
• To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

MAKE AHEAD SCRAMBLED EGGS

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.