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closeup of a serving of crockpot scrambled eggs on a white plate with bacon strips and toast.
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Crockpot Scrambled Eggs Recipe

Make creamy, fluffy crockpot scrambled eggs with ease! These hands-off slow cooker scrambled eggs are perfect for a crowd.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 10 people
Calories: 144kcal
Author: Becky Hardin

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
    ingredients for crockpot scrambled eggs in a blender.
  • Spray the inside of the crockpot with cooking spray. Pour in the eggs, and cook on high for 1 hour.
    pouring scrambled eggs into a crockpot.
  • After the first hour, give the eggs a stir to start scrambling them. Cook for another hour.
    scrambling eggs in a crockpot.
  • 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
    cheese-topped scrambled eggs in a crockpot.

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.
Storage: Store leftover crockpot scrambled eggs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 2g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 338mg | Sodium: 370mg | Potassium: 165mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 0.03mg | Calcium: 82mg | Iron: 2mg