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Crockpot Scrambled Eggs Recipe

4.6 from 51 reviews

This Crockpot Scrambled Eggs recipe offers a hands-off, easy way to prepare fluffy scrambled eggs using a slow cooker. Perfect for breakfast gatherings or meal prepping, it yields creamy, soft eggs seasoned simply with salt and pepper. The slow cook method ensures even cooking without constant attention, making it ideal for busy mornings.

Ingredients

Scale

Egg Mixture

  • 12 large eggs
  • 2 cups whole milk or heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For Cooking

  • 3 tablespoons salted butter (melted)

Instructions

  1. Prepare Eggs: Crack the eggs into a medium mixing bowl. Add salt and pepper to season.
  2. Beat Eggs: Beat the eggs until the yolks are fully broken. Then pour in the milk or heavy cream and continue beating until the mixture is completely smooth with no streaks or clear strings. Gently pop any large bubbles that form on the surface.
  3. Prepare Crockpot: Pour the melted butter into the crockpot and spread it evenly along the bottom to prevent sticking.
  4. Add Egg Mixture: Pour the beaten egg mixture into the buttered crockpot.
  5. Cook: Cover the crockpot and cook on HIGH for 1½ hours. Avoid stirring during this cooking time.
  6. Finish and Serve: Once cooking is complete, gently break up the eggs with a large spoon to form soft curds. Be careful not to overmix, as vigorous stirring can make the eggs mushy. Serve immediately and enjoy.

Notes

  • Use whole milk or heavy cream for the creamiest texture. Skim or low-fat milk can be substituted but may yield less rich eggs.
  • Do not overmix the eggs after cooking to maintain a fluffy texture.
  • Butter the crockpot thoroughly to prevent eggs from sticking and burning.
  • Cooking times may vary slightly depending on your slow cooker model.
  • This recipe serves well for large groups and can be easily doubled if needed.

Keywords: Crockpot scrambled eggs, slow cooker eggs, easy breakfast recipe, creamy scrambled eggs, make-ahead breakfast