Crockpot Scrambled Eggs
These crockpot scrambled eggs are soft, creamy, and perfect for feeding a crowd with minimal effort. Made with simple ingredients and cooked hands-off in the slow cooker, they’re ideal for brunch, holidays, or easy meal prep breakfasts.
Servings: 6
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 and season with salt and pepper.
- Beat until the yolks are fully broken, then add the milk.
- Continue beating until the mixture is completely smooth with no streaks or clear strings. If large bubbles form on top, gently pop them.
- Pour the melted butter into the crockpot and spread it evenly along the bottom.
- Pour in the egg mixture.
- Cover and cook on HIGH for 1½ hours.
- As soon as the eggs are done, gently break them up with a large spoon. Be careful not to overmix. Stirring too much will turn them into a mushy mess. Serve right away and enjoy.