Need an easy way to make scrambled eggs for a crowd? Our Crock Pot Scrambled Eggs Recipe makes the fluffiest flavorful scrambled eggs and your slow cooker does all the work! This recipe is perfect for holiday breakfast or brunch OR to make to reheat for a hot breakfast for the week!
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Cris here.
Making scrambled eggs in my crock pot is BY-FAR one of my favorite new slow cooker tricks. I have LONG been a fan of making scrambled eggs in the oven, but a couple months ago I had a major ah-ha moment on how to use my slow cooker to make scrambled eggs in bulk. Since we have been spending a lot of time in our Camper Kitchen, I had been making a lot of egg casseroles to give us a nice start to the day and then it occurred to me that I could adapt our casserole base to make scrambled eggs. And after a bit of trial and error, these Crock Pot Scrambled Eggs were born!
I LOVE this recipe. Once I perfected it, I have made it constantly to serve both at family functions and also to just keep eggs in the fridge for a quick hot breakfast at home AND on the go.
UPDATE: We use these scrambled eggs all the time– including to make breakfast burritos for road trips. This recipe comes in so handy we featured it in the video below about our favorite road trip foods!
Crock Pot Scrambled Eggs
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Scrambled Eggs
- 1-2 Tablespoon Butter- Melted
- 10 Large Eggs- Beaten
- Salt and Pepper to Taste
- 1 1/4 Cup Heavy Cream
- 2 Cups Shredded Mozzarella Cheese
How to Make Scrambled Eggs in a Slow Cooker
- Coat a 6-7 quart slow cooker well with butter.
- Mix eggs and cream well and stir in cheese.
- 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 on Crock Pot Scrambled Eggs
- 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.
- I have tried this recipe with cheddar instead of mozzarella and I 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 ;).
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Scrambled Eggs
Crock Pot Scrambled Eggs
Ingredients
- 1-2 Tablespoon Butter- Melted
- 10 Large Eggs- Beaten
- Salt and Pepper to Taste
- 1 1/4 Cup Heavy Cream
- 2 Cups Shredded Mozzarella Cheese
Instructions
- Coat a 6-7 quart slow cooker well with butter.
- Mix eggs and cream well and stir in cheese.
- 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.
- I have tried this recipe with cheddar instead of mozzarella and I 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 ;).
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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I just did a test run for a big group tomorrow. Absolutely delicious!
I used an 8 quart slow cooker. Do you think it’s safe to do 1 1/2 times the recipe in that? I read above that you wouldn’t double in a 6 quart.
Hi Kathleen-
So glad you enjoyed it! I haven’t tested it, but I would think that would work. Would love to hear how it goes.
Enjoy!
Worked out just fine to double the recipe in an 8 qt slow cooker. Thanks so much!
Oh so glad to hear it! Thanks for letting us know!
Have to try recipe soon…Sounds yummy…Can this be cooked in a pressure cooker and what setting…
When do you fold in the edges at the end of cooking 1-2hrs or halfway through cooking the eggs? And after they t cooked u chop up eg to scramble them?
Hi Anne-
If you want them SUPER fluffy, wait until they fully set before chopping them up. If you want them to be more like traditional skillet scrambled eggs, you can stir midway through and it will make them more like scrambled eggs you stir up in a skillet. I personally prefer them super fluffy so I wait until the end. Enjoy!
You mention putting these in the fridge. Do you mean after everything is mixed and before you cook them, or can you reheat them?
Hi Scott!
We cook them up and then pop them in the fridge to reheat throughout the week. Enjoy!
For a Christmas morning breakfast crowd where I need to cook more eggs, would doubling or tripling the ingredients amount be a problem? Would directions change? Thx
Hi Teri-
I would use multiple slow cookers if I needed to double. I am afraid if you double in a single 6 quart the center won’t set before the outer edges overcook.
Cris
Can you do this without cheese? I hate cheese on eggs, lol. 😛
Hi Muffin!
You can’t taste the cheese (one of the reasons I opted for mozzarella over cheddar) but if you don’t want to try it with the cheese, you can try making it without. I have never tried it that way though. Let me know how it goes!
What else can you use instead of whipping cream? Is there a substitute?
Hi Karla-
You can probably use half and half or milk. If using a substitute, I would probably just use a cup, not 1 1/4 cup. I haven’t tried it, but I have used both in other recipes with success. Let me know how it goes.
would this work just as well for only 5 eggs and half of each other ingredient? There is just 2 of us and 10 eggs would be a lot. Thanks
Hi Beulah-
Cutting the recipe in half should be fine, I would just use a 4 quart slow cooker OR put an oven safe bowl inside your six quart (with a little water around the outside) so that you have a smaller cooking vessel. Cooking time may vary too. Enjoy!
Hi low or high for crock pot
Hi Victoria-
We cook these on high. Enjoy!