Ideas for the Preparation of Large Batches of Scrambled Eggs

Preparing breakfast for large groups of people is not an easy feat. It requires a lot of prep work and organization. It can be exhausting to cook up numerous batches of pancakes, bacon, sausage and waffles. For those who want to start off simple, one of the easiest breakfast foods to prepare for large groups is scrambled eggs.

To feed a group of 10 to 12 people, make two large skillets of scrambled eggs. Combine 20 eggs, 1 cup of milk, 1/2 tsp. of salt, a pinch of pepper and whisk together. Over a double burner, heat two skillets and melt 1 tbsp. of butter in each. Distribute the eggs equally between the two skillets. Cook on medium heat until the side that is cooking is solid enough to flip. Flip the eggs and cook until the eggs are cooked equally. To cook eggs for a group of 100, beat 200 eggs, 20 cups of milk, 16 tsp. of salt and 2 lbs. of melted butter. Put in two large roasters. Bake at 350 degrees for half an hour; stir to incorporate. Bake eggs for another half an hour and stir again. To add vegetables, sausage or ham, stir these in about a half hour after the eggs have been in the oven. Bake until cooked throughout.

Making quiche is another idea for making large batches of scrambled eggs. These are ideal because they are made with pie dough with scrambled eggs layered on top. Many people mix in herbs, cheeses or a variety of meats. To prepare large batches of quiche, either make batches of pie dough or buy the desired amount of pie crusts. For each quiche, combine four eggs, 2 cups half-and-half cream, 1/8 tsp. salt and 1/4 tsp. of pepper. Heat the oven to 350 degrees Fahrenheit. Pour the scrambled egg mixture into the pie shell and bake for an hour or until the middle is puffed up and a knife can be inserted into it and come out clean. Quiches are ideal for large groups because one large tray can usually fit two quiches. Additionally, quiches can be made ahead of time and either frozen or kept in the refrigerator. Put two trays of two quiches in the oven and come out with enough eggs for 48 people.

An ostrich egg is also a way to make scrambled eggs for a large group, as one ostrich egg equals 20 to 24 large chicken eggs. The eggs make large batches of scrambled eggs or omelets. They are described as having a distinctive, light flavor and texture, making them ideal for cooking. To scramble an ostrich egg, combine the egg, 1 cup of milk and desired add-ins like herbs and cheese or meat. Cook the eggs in a large skillet or in a pan in the same way as described for large batches of scrambled eggs.

Mini frittatas can be made in muffin tins or small ramekins. The texture is part scrambled egg and part meat, potato or vegetables. To make a muffin tin full of mini frittatas, combine a dozen eggs, four potatoes, 6 oz. of cheese and two to three other vegetables. Cook at 350 degrees for 20 to 25 minutes until the eggs are browned. This recipe makes 12 and can be doubled, tripled or made to fill as many muffin tins as needed.