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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How to Make Scrambled Eggs in a Slow Cooker
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!
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
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 ;).
- 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.
Crock Pot Scrambled Eggs Recipe
Crock Pot Scrambled Eggs
Ingredients
- 1.5 Tablespoon Butter melted
- 10 Large Eggs beaten
- Salt and Pepper to taste
- 1.25 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.
Video
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 ;).
- 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
We recommend serving this dish with these recipes:
- Air Fryer Bacon
- Slow Cooker Biscuits & Gravy
- Crock Pot Cinnamon Roll Casserole
- Creamy Crock Pot Oatmeal
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Bacon Mushroom Egg Casserole
- Bacon Egg Cheese Casserole (Crock Pot)
- Crock Pot Ham Tomato Egg Casserole
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Hello, I just used your recipe to make a batch of eggs for a weeks worth of breakfast burritos. I am not much of a cook, but have always liked cooking once and having plenty left over for the next several days. In an 8 quart crockpot, I used your directions and also added a can of diced potatoes and a bag of bacon bits. I stirred mine several times to get a more traditional scrambled egg consistency. I have frozen egg burrito mix in the past and it worked great as long as you use a real good sealing machine as the freezer bags out of a box do not work well. So next time I may make 3x the batch size and freeze some of it.
Btw, I also buttered the bottom 3 inches of the crockpot and found it easy to clean afterwards.
BTW2, I loved the video of your trip to Hamilton Pool. I used to go there all the time in my college days. It’s a scary 76 foot jump from the top, although I hear they do not allow cliff jumping any more 🙁
We were amazed how fluffy, moist and tasty these were. Started them at 9:30 for a lunch fellowship after church. Perfectly ready to go by meal time at 11:30.
So glad you guys enjoyed them, Megan! This is one of my constant go to recipes around here. We love it!
Has anyone ever tried cooking these on low? I’m feeding a crowd after church and need more like 2 1/2 hours.
How many servings per recipe?
Hi Brenda!
This makes around 8 servings. Enjoy!
Can this be made with liquid egg whites?
Would you use crock pot liners?
Hi Stacey!
I don’t usually use them with this recipe. I use a non-stick slow cooker and it doesn’t stick for me. I don’t know that I would use one with a regular slow cooker because you need to stir them at the end. Hope that helps!
I need to make for roughly 70 people and I’m NOT a cook ~ how do I do this? Also, I live 30 minutes from where I will be serving – can I make start cooking at home 5am and then warm it up when I get to work? Again, I am NOT a cook!
Hi Nikki-
Cooking this for such a large group of people will be a very big undertaking.
Is this for a potluck where there will be many other dishes or is this one of only a few dishes? If it is for a potluck, I would make a double batch using two slow cookers (a batch in each one). That should be plenty of eggs if there are lots of other dishes to choose from.
However, if your eggs are one of only a few dishes to feed the crowd, I would probably make them in 7 batches the day before and refrigerate. That way you will have plenty of time. Cooking for 70 is something that challenges even the most experienced cook. The next morning you could reheat in big pans in an oven (350 until heated through) and then transfer to crocks to keep warm at work.
Hope that helps!
Thanks for the recipe. We have a group camp out soon and I’m definitely going to try it.
Made this today for a work brunch- they were great and everyone loved them
Can I use something besides heavy cream?
Hi Felicia-
I haven’t tried it but you could try half and half or milk. Again, I haven’t tested it, but if I were trying something else, that is what I would use. Let me know how it goes.
If I wanted to add pancetta to this recipe do I need to brown it in a skillet first or can I just put it in the slow cooker & cook it with the eggs?
Hi Cindi-
I would probably brown it first. You might even consider making this recipe instead and use the pancetta instead of bacon: https://www.recipesthatcrock.com/crock-pot-bacon-egg-cheese-casserole/
Hope that helps!
Oh! Yes! The bacon was cooked! LOL
Have you tried freezing these?
Hi Helen-
I haven’t tried freezing them. We do refrigerate them and reheat them throughout the week for breakfast, but I haven’t tested how they do in the freezer. If you do, I’d love to hear how it goes.
I made burritos out of them and froze them. I put a strip of bacon in on top of eggs before I folded them up. Really good!
Thanks for the post and shout out to TX! I can’t wait to visit Hamilton Pool, I’m in San Antonio not too far…most of all Thank you for this easy recipe I can’t wait to try for our Mother’s Day Brunch! Come back to visit🇨🇱
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…
Trying Saturday early morning for my CNA class potluck!!! I’ve been looking for a way to bring hot scrambled eggs, and you have saved me!! Also bring chorizo con papa to go along with the eggs, TFS♥️
Oh so glad to hear the recipe came in handy, Roxanne!!
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!