Scrambled Eggs for a Crowd

Ya'll, we had a party - a party for my entire department, and I did not take A SINGLE PICTURE! Seriously, I fixed a truckload of breakfast-for-dinner for 25 people and never once took out my phone for a photo. What in the world?! Oh well, I did figure out a couple of really important things below, not the least of which is that breakfast for dinner at a party is pretty awesome.

First, sausage balls made with turkey sausage are a no-go. Just save yourself the time and heartache. If you've ever had the real thing, those just don't stack up. I threw almost a whole batch away because the people at the party also clearly thought they did not stack up.

Second, those cinnamon rolls were just as good as I remembered. You should make some.

Third, chocolate gravy is a thing and it is ah-mazing. Be looking for a guest blog post soon from my mastermind friend Mariah who brought that chocolate deliciousness to the party.

And last but not least, eggs can be stored in a crockpot (or ninja pot on the buffet setting that you borrow from your awesome neighbor-friend Jenn who also runs Mackin Made), if prepared correctly, without becoming a rubbery mess. Here's how! Oh, and yes, that awesome lady on the news show in that link is my neighbor-friend, who also lends me cookware in a pinch to actually keep my scrambled eggs warm. She's great. Order some sweets from her. You won't be sorry. Now back to the eggs...

RECIPE

24 eggs

1 cup milk

1/2 stick butter

1, 8oz block cream cheese

Salt and pepper to taste

Place your crockpot on warm. Put butter in a large skillet (with relatively high sides) over medium heat. While the butter is melting, whisk together eggs and milk in a large mixing bowl with milk. Once the butter has melted, add the egg and milk mixture and turn the heat down to medium-low.

Stir the eggs every now and then with a wooden spatula, and once curds begin to form (some portion of the eggs begin solidifying), add chunks of cream cheese throughout. Continue to cook eggs until they reach desired level of doneness, and season with salt and pepper.

Just dump those eggs right into the warm crockpot and hold them there for up to 4 hours. Not that you have to worry about them lasting for 4 hours, but seriously, they hold up really well.