Slow Cooker Scrambled Eggs

This Slow Cooker Scrambled Eggs recipe is an ideal method for serving fluffy, creamy scrambled eggs to a large group without being stuck at the stove. Crucially, the eggs are blended with milk and a savory spice blend, then gently cooked on the stovetop with butter and cream cheese before being transferred to the slow cooker to keep warm. This ensures the eggs are never dry and remain beautifully moist and creamy for hours, making them perfect for a buffet-style breakfast.

Ingredients and What You’ll Need

• Large eggs (24): The main ingredient; the recipe focuses on making a large batch.
• Milk, cream, or half and half: Added to the eggs; helps create steam and yields a tender, light scramble.
• Kosher salt, Black pepper, Garlic powder, Onion powder, Mustard powder, Seasoning salt, and Cayenne pepper: This full-bodied savory spice blend is what elevates the flavor of the eggs.
• Butter (1/2 cup or 1 stick): Used to cook the eggs on the stovetop; adds richness and prevents sticking.
• Cream cheese (1 (8-oz) package): Cut into chunks; folded in near the end to create the signature creamy scrambled eggs texture.
• Green onions or chives and Shredded cheddar cheese: Optional garnishes; used for color, freshness, and extra cheese flavor when serving.

How to Make Slow Cooker Scrambled Eggs

This method utilizes both the stovetop and the slow cooker: the stovetop ensures the perfect texture, and the slow cooker maintains the temperature for serving.

1. Preparing the Egg Mixture

The spices are quickly blended into the eggs for even distribution.

1. Whisk/Blend Ingredients: In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne). Blend or whisk until fully combined. (Note: If you do not have a large blender, use a large bowl and whisk well.)

2. Stovetop Cooking

The eggs are gently cooked on the stovetop to begin the setting process and incorporate the cream cheese.

1. Melt Butter: Melt 1/2 cup butter in a 12-inch high-sided skillet over medium heat.
2. Cook Eggs: When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
3. Scrape and Set: Use a spatula to scrape the bottom of the pan occasionally. Cook for 10-15 minutes until the eggs are starting to set.
4. Add Cream Cheese: Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy, creamy eggs.

3. Slow Cooker Hold

The partially cooked eggs are transferred to the slow cooker to keep warm until ready to serve.

1. Transfer to Crock Pot: When the eggs have cooked (cooked meaning you’re ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
2. Maintain Texture: Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. (Note: If you leave them in too long, eventually they will become rubbery, so it’s best to eat them within 4-5 hours.)
3. Serve: When serving, top with cheddar cheese and green onions.

Tips and Notes

• Blending vs. Whisking: Blending ensures the cream cheese and spices are fully incorporated, leading to a smoother, creamier final texture. However, a good whisk in a large bowl works just as well.
• Slow Cooking is Key: Sloooow cooking on the stovetop is vital for tender eggs. The low heat prevents the proteins from tightening up too quickly.
• Cream Cheese: The addition of cream cheese is the secret to these luxurious, creamy scrambled eggs. Make sure to fold it in gently so you don't break up the setting curds too much.
• Holding Time: The slow cooker is used for holding and keeping warm, not for cooking the eggs from start to finish. This prevents the edges from overcooking.