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I don't see what benefit you can get from saving a few seconds cracking eggs. I think the part where you'd want to save time would be cleaning up or the actual cooking.
You can make scrambled eggs quite fast if you crack eggs directly into the pan then scramble them there (no pre-scramble required). It actually works quite well and tastes an interesting kind of different. Seasoning can also be added while already in the pan.
I don't think leaving ready scrambled eggs in a bowl for two weeks is going to keep. An egg still in its shell and unscrambled seems like it will keep better than something that is exposed to air and all mixed together. If you can maybe do it on a week by week basis I'd be more inclined to say go for it.
I would leave the pan soaking in the sink and wash it at night. You could have scrambled eggs in 5 mins flat like this.
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Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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