Slow Cooker Scrambled Eggs
Slow cooker scrambled eggs that turn out fluffy and creamy, perfect for feeding a crowd without standing at the stove.
Servings: 8
Calories: 169kcal
Ingredients
- 12 Large Eggs
- 2 Cups Whole Milk
- 3 Tablespoons Salted Butter melted
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- optional chopped parsley, chives or green onions for garnish
Instructions
- Crack eggs into a medium size mixing bowl. Add the salt and pepper. Beat until the yolks are broken and then add the milk. mix until no yellow/orange or clear strings are present in the mixture.
- Pour the melted butter into the crockpot and spread evenly.
- Pour the egg mixture into the crockpot.
- Cover and cook on high for 1.5 hours. Immediately break up with a large spoon. Do not overmix as the eggs will get mushy. Garnish with chopped parsley or chives if desired.
Notes
- To store, place in an airtight container, in the fridge, for up to 4 days.
- This cooking time results in soft or creamy style scrambled eggs. If you prefer your scrambled eggs a little firmer, add 15-20 minutes to the cooking time, and remove ½ cup of the milk.
- Resist the urge to overmix them while cooking as they turn out more evenly, in my experience, when left to cook.
Nutrition
Serving: 12g | Calories: 169kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 264mg | Sodium: 296mg | Potassium: 185mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 587IU | Calcium: 114mg | Iron: 1mg