Crockpot Scrambled Eggs
Crockpot Scrambled Eggs are the easiest way to make creamy, fluffy eggs for a crowd. This hands-off breakfast recipe cooks gently in the slow cooker, freeing up stovetop space and keeping eggs warm and ready to serve—perfect for holidays, brunch, or busy mornings.
Servings: 6
Calories: 225kcal
Equipment
- 6-Quart CrockPot
Ingredients
- 12 large eggs
- 2 cups whole milk or heavy cream
- 3 tablespoons salted butter melted
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Crack the eggs into a medium mixing bowl.
- Add the salt and pepper.
- Beat until the yolks are broken, then add the milk.
- Continue beating until no yellow, orange, or clear streaks remain. Pop any large bubbles sitting on top of the mixture.
- Pour the melted butter into the crockpot and spread it evenly across the bottom.
- Pour the egg mixture into the crockpot.
- Cover and cook on high for 1½ hours. Once cooked, gently break up the eggs with a large spoon. Be careful not to overmix, as this can turn the eggs mushy. Serve immediately.
Notes
Nutrition information was calculated using values for whole milk.
Nutrition
Calories: 225kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 352mg | Sodium: 395mg | Potassium: 246mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 782IU | Calcium: 151mg | Iron: 2mg
