Crockpot Scrambled Eggs

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These amazing slow cooker eggs are perfectly cooked and fluffy for a hands off breakfast that's great for serving a crowd!

Prep Time10

Cook Time1 30

Total Time1 40

Servings:

Add the eggs into a medium mixing bowl with the salt and pepper.
12 large eggs, ½ teaspoon salt, ¼ teaspoon pepper
Beat until the yolks are broken and then add the milk. Continue to beat until the mixture is uniformly smooth.
2 cups whole milk
Pour the melted butter into the crockpot and spread it evenly around the bottom and a couple of inches up the sides.
3 tablespoons salted butter, melted
Pour the egg mixture into the crockpot. Cover and cook on high for 1.5 hours.
When the eggs are cooked, break them up with a large spoon, but don't overmix in order to keep a good consistency.

Resist the urge to stir while cooking - letting them cook undisturbed helps them set more evenly.
Once the eggs are done, remove them from the slow cooker promptly so they don’t continue cooking from the residual heat.

For firmer scrambled eggs, reduce the milk by about ½ cup and increase the cooking time by about 15 minutes.
Stir in shredded cheese, cooked bacon, or diced ham after cooking for extra flavor.
Add chopped vegetables like peppers or spinach for a veggie-packed version.
Use half-and-half or cream instead of milk for an even richer result.

Store in an airtight container in the refrigerator for up to 4 days.
Freeze in an airtight container for up to 3 months.
Reheat gently in the microwave, stirring occasionally, to maintain a good texture.