When I’m cooking breakfast or brunch for a crowd, these creamy crockpot scrambled eggs are my go-to. My slow cooker turns out big batches of light, fluffy eggs with hardly any effort. Just a few simple ingredients and a splash of milk make them rich and moist, while mixing them in my blender gives them an extra-airy texture. This is such an easy, hands-off way to serve a warm, satisfying breakfast without standing over the stove.
Slow Cooker Scrambled Eggs
I love making my classic loaded scrambled eggs, but when I’m feeding a big crowd, I turn to my slow cooker. With this crockpot scrambled eggs recipe, I can cook 18 eggs at once, which is enough to feed my whole brunch crew. They turn out super moist and creamy, and they’re hands-off, so I can focus on frying up the bacon.
The basic recipe is simple: eggs, milk, garlic powder, and onion powder for added savory depth. But it’s flexible, too. Stir in cheddar and chives at the end, or customize it with sautéed onions, bell peppers, diced ham, or crispy bacon. It’s a no-fuss, crowd-pleasing recipe that adapts to any occasion.
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Easy Upgrade: Add Cream Cheese or Sour Cream
For ultra-smooth, restaurant-style scrambled eggs in the crockpot, I like to whisk in a tablespoon of softened cream cheese or sour cream with the eggs and milk before cooking. This small professional upgrade helps lock in moisture during slow cooking, prevents the eggs from drying out, and delivers a velvety, custard-like texture that feels downright gourmet, even for big-batch brunches.
Crockpot Scrambled Eggs Recipe
Equipment
- High-Powered Blender (optional)
- 5- or 6-Qt. Crockpot
Ingredients
- 18 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- shredded cheddar cheese (optional, for topping)
- chopped chives (optional, for topping)
Instructions
- Mix the eggs, milk, salt, garlic powder, onion powder, and pepper in a blender until smooth. Alternatively, you can whisk everything together in a large bowl.18 large eggs, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
- Spray the inside of the crockpot with cooking spray. Pour in the eggs, and cook on high for 1 hour.
- After the first hour, give the eggs a stir to start scrambling them. Cook for another hour.
- When cooking is complete, give the eggs another stir before serving topped with shredded cheddar cheese and/or chives, if desired.shredded cheddar cheese, chopped chives
Notes
- I liked the curd size I ended up with stirring just once, but if you like finer curds, you can stir the eggs up to every 30 minutes throughout cooking.
- For softer, creamier eggs, start checking for doneness at 1:45.
- Properly cooked eggs should reach 165°F on an instant-read thermometer.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Scrambled Eggs in a Crockpot Step by Step
Prep: Gather up everything you need to begin. Measure out the spices, shred the cheese (if using), and chop the chives (if using).
Mix the Eggs: Mix 18 large eggs, 1 cup of whole milk, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of ground black pepper in a blender until smooth. Alternatively, you can whisk everything together in a large bowl. I like using a blender because it’s more uniform and adds lots of air to the eggs, which makes them extra fluffy.
Cook the Eggs: Spray the inside of your crockpot with nonstick cooking spray. Pour in the eggs, and cook on high for 1 hour.
Scramble the Eggs: After the first hour, give the eggs a stir to start scrambling them, then cook for another hour (about 2 hours total cook time). For softer eggs, start checking for doneness closer to 1 hour 45 minutes.
Top and Serve: When cooking is complete, give the eggs another stir before serving topped with shredded cheddar cheese and/or chives, if desired.
How to Store, Freeze, and Reheat
Store leftover Crock Pot scrambled eggs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 300°F oven for 20-25 minutes, or until warmed through to 165°F. Alternatively, you can microwave individual portions in 15-20 second intervals, stirring between, until warmed through.
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