This Crock Pot Sausage Scrambled Eggs recipe is a great recipe to feed your whole family without standing over your stove all morning! Start it when you get up and it will be done by the time you are ready!
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How to Make Sausage Scrambled Eggs in a Slow Cooker
Aunt Lou here.
Whether you need to feed a crowd, keep breakfast warm for a while or just want a breakfast that will cook itself while you are getting ready, this recipe has you covered! It is so simple and perfectly delicious!
Crock Pot Sausage Scrambled Eggs Notes:
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Crock Pot Sausage Scrambled Eggs Recipe
Crock Pot Sausage Scrambled Eggs
Whether you need to feed a crowd, keep breakfast warm for a while or just want a breakfast that will cook itself while you are getting ready, this recipe has you covered! It is so simple and perfectly delicious!
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Servings: 8
Calories: 482kcal
Ingredients
- 1.5 Tablespoon Butter melted
- 1 lb mild ground breakfast sausage browned and drained
- 10 Large Eggs beaten
- Salt and Pepper to taste
- 1.25 Cup Heavy Cream
- 2 Cups Shredded Mozzarella Cheese
Instructions
- Coat a 6 quart slow cooker well with butter.
- Mix eggs and cream well and stir in cheese and browned sausage.
- Pour Mixture into slow cooker.
- Cook on high for 1-2 hours until eggs are set.
- Gently fold in sides of set eggs to chop up eggs into scrambled egg consistency. Do not over stir.
Notes
- I prefer to use my non-stick multi-cookers to make crock pot scrambled eggs, but if you use a traditional slow cooker, just make sure to coat your crock well with butter so the eggs will lift away from the sides when it is time to "scramble" them.
- Do not over-stir your eggs at the end or they will loose their fluffiness.
- Cris has tried this recipe with cheddar instead of mozzarella and did NOT like the results. The cheddar was too oily and the flavor was not as good. Mozzarella may seem like an odd choice, but trust me on this one ;).
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 482kcal | Carbohydrates: 2g | Protein: 22g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 324mg | Sodium: 647mg | Potassium: 266mg | Sugar: 1g | Vitamin A: 1141IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 2mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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