How to Cook Scrambled Eggs Using a Slow Cooker

by Victoria Lee Blackstone

    Whether you are looking for a way to cook a large amount of scrambled eggs for a big group of people, or you want to wake up to a warm, home-cooked breakfast, a slow cooker enables you to make a large or small amount of scrambled eggs without much work. Add in some bacon, onions, cheese and even frozen hashbrown potatoes for a complete breakfast meal, ready to serve.

    Items you will need

    • Butter, margarine or oil
    • Paper towel
    • Mixing bowl
    • Milk
    • Salt, pepper and other seasonings
    • Mixing spoon or spatula
    Step 1

    Place some butter, margarine or oil onto a piece of paper towel and grease the bottom and sides of the slow cooker. Turn the slow cooker onto the low setting.

    Step 2

    Combine your eggs and milk with a ratio of 1 tablespoon of milk for every 2 eggs. If making a small serving, use a small slow cooker and at least 4 eggs to avoid the risk of burning and overcooking. Add desired seasonings, such as salt, pepper or garlic. You can also throw in additional ingredients, such as cheese or vegetables. Pour the egg mixture into the slow cooker and cover. Cook on low for 1 hour.

    Step 3

    Open the slow cooker after 1 hour and stir the egg mixture with a mixing spoon or spatula. This helps break up the eggs, creating a fluffy texture. Continue cooking for 1 to 5 hours or until eggs cook thoroughly. The final cooking time depends on the amount of eggs you are making, so check periodically until the eggs reach your desired consistency.

    Tip

    • Turn your slow-cooked eggs into a complete breakfast scramble with potatoes, meat and seasonings. Grease the slow cooker then add layers of frozen hashbrown potatoes, onions, cheese, bacon, ham, sausage or whatever other ingredients you desire. Repeat the layers until you have the desired amount. Pour your egg mixture over the top and cook for 3 to 8 hours, depending on size. Fluff up with a fork before serving. If cooking overnight, do not be surprised if you cannot sleep due to aroma of your breakfast cooking.

    Warning

    • If making a small amount of eggs in the slow cooker, overnight cooking is not recommended as the eggs may overcook and burn around the edges

    About the Author

    Victoria Lee Blackstone is a horticulturist who propagates heirloom and native plants for her nursery. She has authored research-based scientific/technical papers, plant care sheets and magazine and newspaper articles. Blackstone studied botany and microbiology at Clemson University and is a former University of Georgia Extension Master Gardener Coordinator.

    Photo Credits

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