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!
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 ;).
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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.