Mornings in my house are pure chaos. One kid is crying over mismatched socks, another suddenly needs a last-minute school project (due today, of course), and the third is just… making noise for the sake of it. Meanwhile, I’m standing in the kitchen, trying to figure out how to feed everyone before we all run out the door. Sound familiar?
That’s why I love making Crock Pot Scrambled Eggs! This Easy Egg Recipe is perfect for busy mornings, lazy weekends, or feeding a whole crowd without standing over a frying pan. Whether you’re hosting Scrambled Eggs For A Crowd Brunches, need a Make Ahead Eggs For A Crowd option, or just want a Crockpot Breakfast that lets you drink your coffee while it’s still hot—this recipe is your new best friend.
These Slow Cooker Eggs are creamy, fluffy, and ridiculously easy. Just whisk, pour, and let the Crockpot Scrambled Eggs Slow Cooker method do all the work. No more last-minute scrambling (pun intended) when you’re trying to cook Scramble Eggs for a house full of people.
So if you’ve got a big family, a brunch to host, or just want to meal prep some Crockpot Egg Recipes for the week, this one’s for you. Because Making Scrambled Eggs Ahead Of Time shouldn’t be harder than surviving the morning rush! Let’s get into it.
Ingredients You’ll Need
Here’s what you need to make a big batch of fluffy, creamy eggs:
- 12 large eggs
- 1 cup milk (or half-and-half for extra creaminess)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (trust me on this)
- 1 cup shredded cheese (cheddar, mozzarella, or whatever’s in the fridge)
- 2 tablespoons butter, melted
- Optional but delicious: sautéed onions, bell peppers—basically, whatever your picky eaters will tolerate.
Step 1: Grease the Crockpot (Unless You Love Scrubbing Dishes)
Grab some butter or non-stick spray and grease that crockpot like your morning happiness depends on it. Because it does. Dried egg is no joke.
Step 2: Whisk Everything Like a Pro
In a big ol’ bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Really get in there. This is also a good moment to pretend you’re a fancy chef if that helps.
Step 3: Pour It In & Add Butter
Dump that egg mixture right into the greased crockpot. Drizzle in the melted butter and give it a little stir.
Step 4: Cook on LOW & Stir Occasionally
Set your crockpot to LOW for 2-3 hours. And here’s the key—stir it every 30 minutes so it cooks evenly and stays soft and fluffy. (If you forget, don’t panic. It’ll still be edible.)
DO NOT cook on HIGH unless you’re actively trying to make rubbery, weird eggs. I learned this the hard way.
Step 5: Add Cheese & Goodies at the End
When the eggs are just about done (around the 2-hour mark), stir in your cheese and any extras like veggies. Let it all melt together in the last 15 minutes.
Step 6: Fluff & Serve
Take a fork, give the eggs a good fluff, and serve ‘em up! Toast, bagels, bacon on the side—go wild. And if your kids won’t eat them? Congratulations, you get extra breakfast.
FAQs About Crockpot Scrambled Eggs
Can I make Crockpot Scrambled Eggs overnight?
Not exactly. While a lot of Crockpot Breakfast recipes cook overnight, scrambled eggs cook much faster. If you leave them in too long, they’ll turn rubbery. A good workaround? Cook them the night before, store in the fridge, and just reheat in the morning.
How do I keep scrambled eggs from sticking to the crockpot?
Grease, grease, grease! Use butter or non-stick spray before pouring in your eggs. Stirring every 30 minutes also helps prevent any egg crust from forming on the sides.
Can I make Crockpot Scrambled Eggs for a crowd?
Absolutely! This recipe is perfect for Scrambled Eggs For Large Group gatherings like brunches, holiday breakfasts, or meal prepping. You can easily double or triple the batch in a larger slow cooker.
Can I add meat or veggies to this recipe?
Yes! Turn it into a Crockpot Egg Casserole by adding cooked bacon, sausage, onions, bell peppers, or even spinach. Just make sure anything you add is already cooked, since the eggs don’t take long to cook.
Can I use heavy cream instead of milk?
Yep! Using half-and-half or heavy cream makes the eggs even creamier and richer. If you’re feeling fancy, a little sour cream stirred in at the end is also delicious.
Crockpot Scrambled Eggs Recipe Card
Crockpot Scrambled Eggs
Ingredients
- 12 large eggs
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- 1 cup shredded cheese cheddar, mozzarella, or your favorite
- 2 tablespoons butter , melted
Instructions
Step 1: Grease the Crockpot
- Coat your slow cooker with butter or non-stick spray to prevent sticking.
Step 2: Whisk the Eggs
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Step 3: Pour & Stir
- Pour the egg mixture into the crockpot, add melted butter, and stir.
Step 4: Cook on LOW & Stir Occasionally
- Cover and cook on LOW for 2-3 hours, stirring every 30 minutes to keep the eggs fluffy.
Step 5: Add Cheese & Mix-ins
- In the last 15 minutes, stir in shredded cheese and any extra add-ins like veggies.
Step 6: Fluff & Serve
- Use a fork to fluff the eggs before serving. Enjoy warm!
Notes
- Don’t cook on HIGH – It’ll overcook the eggs.
- Stir every 30 minutes – This keeps them soft and fluffy.
- Great for meal prep! – Store leftovers in the fridge for up to 4 days.
I love that this recipe makes Big Batch Scrambled Eggs without standing over the stove, flipping and stirring like a short-order cook. It’s a total lifesaver when you need a Make Ahead Eggs For A Crowd option or you just want to meal prep breakfast for the week. Plus, you can totally switch things up—turn it into a Crockpot Egg Casserole with bacon and veggies or keep it simple for picky eaters (I see you, toddler moms).
If you’ve never tried Scrambled Eggs In Crockpot before, now’s your chance. It’s one of those Slow Cooker Easy Recipes that makes mornings so much easier. Whether you’re whipping up Crock Pot Eggs for a lazy weekend, prepping Crockpot Scrambled Eggs For A Crowd, or even experimenting with Crockpot Scrambled Eggs Overnight (just reheat them in the morning!), this is one recipe you’ll keep coming back to.
Try it out and let me know—does this make your mornings a little less crazy? Because I’ll take any win I can get before 9 AM.
Virginia Hambersky says
Can I use less milk? Making it for birthday breakfast for dinner. Birthday girl likes dry eggs.
Fareeha says
Absolutely! You can definitely use less milk if your girl prefers her eggs on the drier side. Try cutting it down to about ½ cup, or even a bit less if you want them extra firm. They’ll still cook up fluffy but with less moisture. Just keep an eye on the texture toward the end of cooking — once they look set and not too shiny, you’re good to go. Hope she has the best breakfast-for-dinner!