Crockpot Scrambled Eggs

5 from 1 vote

Crockpot Scramble Eggs are a practical way to prepare a large batch of breakfast with very little effort. They're soft, creamy, and reliable, making them ideal for both everyday mornings and special occasions.

Course Breakfast, Breakfast & Brunch, Slow Cooker

Cuisine American

Keyword creamy scrambled eggs, crockpot eggs for a crowd, Crockpot Scrambled Eggs, make ahead scrambled eggs, scrambled eggs in the crockpot, slow cooker scrambled eggs

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 242kcal

Author Shelby Law Ruttan

Equipment

Ingredients

12 large eggs
2 cups whole milk
3 tablespoons salted butter melted
½ teaspoon salt
¼ teaspoon pepper

Instructions

Crack eggs into a medium mixing bowl.
Add the salt and pepper.
Beat eggs until the yolks are broken and then add the milk.
Continue to beat egg mixutre until no yellow/orange or clear strings are present in the mixture. Pop any large bubbles that sit on top of the mixture.
Pour the melted butter into the crockpot and spread even.
Pour the egg mixture into the crockpot.
Cover and cook on high for 1.5 hours.
Immediately break up with a large spoon. Be careful to not overmix as it will turn into a mushy mess.

Notes

Tips:

To store, place in an airtight container, in the fridge, for up to 4 days. To freeze, store in an airtight container for up to 3 months.
This cooking time results in soft or creamy style scrambled eggs. If you prefer your scrambled eggs a little firmer, add 15-20 minutes to the cooking time, and remove ½ cup of the milk.
Resist the urge to mix them while cooking as they turn out more evenly, in my experience, when left to cook.

Nutrition