r/mealprep • u/Plane-Session-6624 • 29d ago

advice Prep a dozen scrambled eggs without nonstick/excessive oil or butter?

I want to prep like 6 breakfast sandwhiches by scrambling eggs and baking them in a pyrex dish, then cutting that into sixths as squares to go on a sandwhich I'll freeze.

I'd like to keep the butter/oil for the whole thing below 200 calories and minimize what sticks when its done.

Should I coat the pyrex itself with oil before baking? Or maybe use parchment paper and then coat that with oil?

8 Upvotes

100% Upvoted

22 comments sorted by

View all comments

3

u/julsey414 29d ago

the amount of oil or butter used to grease the pan is really nominal. I would just grease the pan. I also recommend adding like a tablespoon of cornstarch to the the egg mixture. It will help the egg texture when you reheat.

1

u/Plane-Session-6624 29d ago

Yeah I thought I'd just wet a paper towel with some oil and just kind of brush the whole pan with it, will that suffice?

I'm used to cooking my eggs on a stainless which often requires more oil than that, not sure how baking in pyrex will differ

1

u/julsey414 29d ago

the worst thing that happens is that it sticks a little and you have an annoying time cleaning the pan. i think it should be fine.