Make Ahead Eggs for a Crowd
User Reviews
4.9
Make Ahead Eggs for a Crowd
Description
Make Ahead Eggs for a Crowd combines 24 eggs with milk, butter, cream cheese, and a mix of spices such as garlic powder, onion powder, mustard powder, and cayenne pepper. The eggs are blended or whisked with milk and spices, then cooked slowly in butter over medium-low heat while stirring to form soft curds. Cream cheese is folded in partway through cooking to melt into the eggs, adding richness and creaminess. The eggs are cooked until mostly set but still moist, then transferred to a crock pot set to warm to keep them ready for serving.
The eggs have a smooth, creamy texture owed to the gentle cooking method and cream cheese addition. The spice blend adds savory depth with a mild heat from cayenne. Cooking in batches for very large groups allows easy scaling of the recipe, and the crock pot warming helps maintain temperature without overcooking.
This dish is ideal for buffet-style breakfasts or brunches where eggs need to stay warm and ready. Garnishes such as shredded cheddar cheese and green onions can complement the eggs when serving. Planning ahead and cooking the eggs slowly helps maintain tender texture without drying out.
Ingredients
- 24 large egg
- 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)
- cheddar cheese to garnish, shredded
Instructions
- 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.
Notes
- For very large crowds, double the recipe and cook the eggs in batches, then combine in a large crock pot to keep warm.
- The eggs stay creamy and moist by slow cooking and finishing in a crock pot on warm setting.
- Garnish with shredded cheddar and fresh green onions for added flavor and color at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 232kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 332mg | 111% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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