Make-Ahead Scrambled Eggs

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 05/10/22
Make-Ahead Scrambled Eggs on a plate with a fork

The Spruce 

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings

This super easy and delicious breakfast recipe for these make-ahead scrambled eggs is a wonderful time saver and a great bet for school mornings. Every spring, my husband and I scramble about 12 dozen eggs using this recipe to serve to school kids before they take standardized tests. The recipe works beautifully, and the kids do well. Make it the night before, then just reheat in the morning.

To make these eggs even more special, put them in puff pastry shells. But they are delicious on their own, served with sausage or bacon and some fresh fruit, coffee, and orange juice.

This recipe is also great for entertaining and for the holidays. If you want to double it, make two batches in two separate casserole dishes rather than trying to bake 24 eggs in one pan. You will have better control over the consistency of the eggs this way. Use your favorite cheese in this recipe; havarti, Swiss, or Gouda would be delicious as well.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Make-Ahead Scrambled Eggs Recipe ingredients

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  2. Beat eggs with cream in a large bowl.

    Eggs and cream beaten together in a glass bowl
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  3. Melt butter in large nonstick skillet over medium heat.

    Butter melting in a nonstick skillet
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  4. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist.

    Eggs cooking in the skillet
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  5. Remove pan from heat and stir in sour cream.

    Remove pan from heat and stir in sour cream
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  6. Spread eggs into a greased 7 x 12-inch glass baking dish and sprinkle with shredded cheese.

    Eggs spread into a greased glass baking dish and covered with shredded cheese
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  7. Cover tightly and refrigerate overnight.

    Eggs with cheese in a casserole dish covered with plastic wrap
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  8. When ready to eat, heat the oven to 350 F.

  9. Uncover the baking dish and sprinkle eggs with salt and pepper.

    Sprinkle eggs with pepper and salt
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  10. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 145 F on an instant-read thermometer. Serve and enjoy.

    A plate of scrambled eggs

    The Spruce / Teena Agnel

Variations

  • You can use nondairy milk and cheese if needed; just keep in mind the results will not be as creamy. Try to use a plain unsweetened milk, so as to not impact the flavor too much.
  • Feel free to add chopped scallions, parsley, or chives upon serving.
    Some people might like hot sauce at the table.
  • Eggs are a blank slate, and you can also gently fold in some crumbled, cooked sausage before sprinkling with cheese, or garnish with chopped cooked bacon.

How to Store Make-Ahead Scrambled Eggs

Once the scrambled eggs are baked, they will keep in the refrigerator, covered, for up to two days. You can reheat them gently either in a low oven or in a nonstick skillet, but eggs are truly best as soon as they're made.

Nutrition Facts (per serving)
297 Calories
26g Fat
3g Carbs
14g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 297
% Daily Value*
Total Fat 26g 33%
Saturated Fat 13g 66%
Cholesterol 334mg 111%
Sodium 291mg 13%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 14g
Vitamin C 0mg 2%
Calcium 182mg 14%
Iron 1mg 8%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)