Crock Pot Scrambled Eggs
- 1 hr 10 min
- Serves 4
- 6 ingredients
10 minutes to prep, 1 hour to cook. These creamy Crock Pot Scrambled Eggs are a dreamy breakfast made with rich heavy cream and melty mozzarella. The slow‑cooker method yields ultra‑fluffy, buttery eggs that stay warm for a crowd.
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Method
Melt the butter and spread it evenly over the bottom of a nonstick slow cooker.
In a large bowl, whisk together the eggs, heavy cream, and a pinch of salt until fully combined.
Stir in the shredded mozzarella cheese and a few twists of black pepper.
Pour the egg mixture into the butter‑coated slow cooker, ensuring it covers the bottom.
Set the slow cooker to high and cook for 1 to 2 hours, checking after 1 hour; the eggs are done when they are set but still fluffy.
If needed, gently stir the eggs near the end of cooking to keep them light and fluffy.
Serve the creamy scrambled eggs hot, optionally adding more salt or pepper to taste.
Tips while you cook
- Butter base
- Melt the butter and spread it evenly over the bottom of the slow cooker before adding the egg mixture.
- Combine liquids thoroughly
- Whisk the eggs, heavy cream, and salt together until fully combined before mixing in cheese.
- Check doneness early
- Set the cooker to high and check after 1 hour; the eggs are done when set but still fluffy.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Mikey Goode’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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