Crockpot Scrambled Eggs
Learn how to make fluffy scrambled eggs in a slow cooker with this easy, hands-off method that’s perfect for feeding a crowd at breakfast or brunch.
Slow Cooker Scrambled Eggs
If you’re cooking a big breakfast, keeping the scrambled eggs hot while everything else finishes can be a challenge. That’s where this slow cooker method comes in. It’s an easy, foolproof way to make a big batch of scrambled eggs without standing over the stove, and they will be hot and ready when you need them!
We usually make about a dozen eggs at a time, which is perfect for feeding our family of six. The crock pot cooks them gently so they stay soft and fluffy, and you can focus on making the rest of breakfast instead of babysitting a skillet on the stovetop.
This trick is especially helpful when you’re cooking for a crowd or hosting brunch. Not only does it keep the eggs warm, but cleanup is surprisingly easy too! Washing the slow cooker insert way easier than scrubbing a skillet covered in cooked egg residue. Ask me how I know!
Try these easy crockpot scrambled eggs for holiday breakfasts, making breakfast tacos, or anytime you need a big batch of eggs for a crowd!
Ingredients
All you need is a few simple ingredients!
- Eggs
- Whole Milk or Heavy Cream
- Salted Butter, melted
- Salt & Pepper
Full ingredient amounts and step-by-step directions available in the printable recipe card at the bottom of the post.
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Kitchen Items Needed:
Instructions
- Crack the eggs – into a medium mixing bowl and season with salt and pepper. Whisk the eggs until the yolks are broken and then add the milk.
- Mix well – Continue to beat until well combined. If there are any large bubbles on top, pop them.
- Prep the Crockpot – Pour the melted butter into the crockpot and spread to cover the bottom of the insert.
- Set and forget – Add the egg mixture to the slow cooker, cover and cook on high for 1 1/2 hours. Once done cooking, break up the scrambled eggs with a large wooden spoon or silicone spatula.
Prep Tips:
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, store in an airtight container for up to 3 months.
- Cooking Time: The cooking time we used will create creamy scrambled eggs, rather than hard-cooked. If you prefer your scrambled eggs a to be little firmer in texture, simply cook for 15-20 additional minutes and/or remove 1/2 cup of the milk.
- Do Not Stir: It’s tempting to stir the eggs or try to mix them while they are cooking, but this is not necessary and may cause them to cook unevenly.
- Variations: Top with melted cheese, such as cheddar or mozzarella for an even creamier breakfast treat. Add crumbled bacon before serving for a savory meal.
- Serve Immediately: Once the eggs are done cooking to your liking, remove them from the slow cooker or turn off the heat (rather than leaving on the “warm” setting). The eggs will continue to cook otherwise, unless you prefer your eggs a little more “done,” in which case the warm setting will be perfect!
More Easy Breakfast Ideas
- High Protein Breakfast Cookies
- Breakfast Sliders
- Keto Sausage & Egg Breakfast Cups
- Espresso Overnight Oats
- Breakfast Pizza
Crockpot Scrambled Eggs Recipe (Printable Recipe Card):
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Crockpot Scrambled Eggs
Equipment
- 6-Quart Crockpot
- Medium mixing bowl
Ingredients
- 12 Large Eggs
- 2 Cups Whole Milk or Heavy Cream
- 3 Tablespoons Salted Butter melted
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Instructions
- Crack eggs into a medium mixing bowl and season with salt and pepper. Whisk the eggs until the yolks are broken and then add the milk.
- Continue to beat until well combined. If there are any large bubbles on top, pop them.
- Pour the melted butter into the crockpot and spread to cover the bottom of the insert.
- Add the egg mixture to the slow cooker, cover and cook on high for 1 1/2 hours. Once done cooking, break up the scrambled eggs with a large wooden spoon or silicone spatula.
Notes
- Store leftovers airtight in the fridge 3–4 days or freeze up to 3 months.
- For firmer eggs, cook 15–20 minutes longer or reduce milk by ½ cup.
- Do not stir while cooking to prevent uneven texture.
- Remove from heat when done or they’ll keep cooking on warm.
Nutrition
Be sure to pin our Slow Cooker Scrambled Eggs recipe on Pinterest:
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