Here’s a slow cooker scrambled eggs recipe for you. This method makes fluffy, creamy scrambled eggs and is great for serving a crowd or prepping breakfast ahead of time.
Slow Cooker Scrambled Eggs Recipe
Ingredients:
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12 large eggs
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1/2 cup milk or cream (for extra creaminess; you can use any kind of milk)
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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2 tablespoons butter (optional, for richness)
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Optional add-ins: shredded cheese, chopped herbs (chives, parsley), diced vegetables (bell peppers, onions), cooked bacon or sausage
Instructions:
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Prep the slow cooker:
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Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
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Whisk the eggs:
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In a large bowl, crack the 12 eggs.
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Add the milk or cream, salt, and pepper.
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Whisk well until the mixture is uniform and slightly frothy (this helps fluff up the eggs).
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Add optional ingredients:
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If using cheese, veggies, or cooked meat, stir them into the egg mixture now.
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Pour into slow cooker:
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Pour the egg mixture into the prepared slow cooker.
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Cook:
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Cover with the lid.
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Set your slow cooker on low heat.
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Cook for about 1.5 to 2 hours, stirring gently every 20-30 minutes to prevent eggs from overcooking or forming large curds.
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The eggs should be soft, fluffy, and just set. Cooking times vary by slow cooker, so start checking around 1 hour 30 minutes.
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Serve:
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Once done, give the eggs one last gentle stir.
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Serve immediately, or keep warm on the “keep warm” setting for up to 30 minutes.
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Tips:
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Don’t rush: Low and slow cooking ensures creamy eggs, but rushing with high heat can make them rubbery.
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Stir often: Frequent stirring helps create smaller, softer curds.
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Adjust portions: This recipe can be halved or doubled depending on slow cooker size.
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Make it your own: Add your favorite mix-ins to customize.