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.

Course Breakfast

Cuisine American

Keyword Crock Pot, crockpot, eggs, scrambled eggs, slow cooker

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 225kcal

Author Stacey aka the Soccer Mom

Cost $4

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.

Nutrition information is provided as an estimate only.

Prep Tips:

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.