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Make Ahead Eggs for a Crowd
Are you the one by yourself in the kitchen making last-minute scrambled eggs for all your brunch guests? No longer! Make them ahead and pop them in the slow cooker. Thanks to a couple secret ingredients, they are so creamy and tender, I promise!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 15
Calories: 232 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 24 large eggs
- 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)
- shredded cheddar cheese to garnish
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.
Cup of Yum
Notes
- If you have a very large crowd to feed, you can double this recipe. Cook the eggs one batch at a time, and then you can add them to the same crock pot to keep warm. They should fit in a 6 or 7 quart crock pot.
- This recipe is mine, but I found the basic idea for it in a recent Food Network magazine.
Nutrition Information
Serving
1serving
Calories
232kcal
(12%)
Carbohydrates
2g
(1%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
332mg
(111%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
865IU
(17%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 232
% 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.