Crock Pot Egg Scramble

by

Crock Pot Egg Scramble

This Crock Pot Egg Scramble is an easy, set-it-and-forget-it breakfast that’s perfect for busy mornings or feeding a crowd. Packed with eggs, veggies, and cheese, it’s a great make-ahead option for breakfast, brunch, or even a holiday morning.

Ingredients

  • 12 large eggs
  • 1/2 cup milk or cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp onion powder (optional)
  • 1 tbsp olive oil or butter
  • 1 cup bell peppers, diced (green, red, or a mix)
  • 1/2 cup onion, diced
  • 1 cup cooked sausage, crumbled (or bacon, ham, or turkey sausage)
  • 1 1/2 cups shredded cheddar cheese (or any cheese you prefer)
  • 1/4 cup chopped fresh parsley or chives (optional, for garnish)

Instructions

  1. Prepare the Crock Pot:
    Lightly grease the inside of your Crock Pot with cooking spray or butter. This will help prevent the eggs from sticking.
  2. Cook the Sausage (if using):
    In a skillet, cook the sausage over medium heat until fully browned and crumbled, about 5–7 minutes. Drain any excess fat and set aside.
  3. Sauté the Vegetables (optional):
    If you prefer your veggies soft, sauté the bell peppers and onions in a small amount of olive oil or butter over medium heat for about 5 minutes. This step is optional, as you can also add the raw veggies directly to the Crock Pot.
  4. Mix the Eggs:
    In a large bowl, whisk together the eggs, milk or cream, salt, pepper, garlic powder, and onion powder until fully combined.
  5. Assemble in the Crock Pot:
    Pour the beaten egg mixture into the Crock Pot. Add the cooked sausage, sautéed (or raw) bell peppers, onions, and any additional veggies. Stir gently to combine.
  6. Cook:
    Cover the Crock Pot and cook on low for 2–3 hours, stirring once or twice during cooking to ensure the eggs cook evenly. The eggs should be fluffy and fully set when done.
  7. Add Cheese:
    About 10 minutes before serving, sprinkle the shredded cheese over the egg mixture, cover, and let it melt.
  8. Serve:
    Once cooked, garnish with chopped parsley or chives if desired, and serve warm. Pair with toast, avocado, or a side of fruit.

Tips for the Perfect Crock Pot Egg Scramble

  • Don’t Overcook the Eggs: Keep an eye on the eggs as they cook. They should be soft and creamy, not dry. Stir occasionally to prevent overcooking.
  • Customize the Veggies: You can add other vegetables like spinach, mushrooms, zucchini, or tomatoes. Just be sure to chop them small so they cook evenly.
  • Make it Spicy: Add some diced jalapeños or a pinch of red pepper flakes for a bit of heat.
  • Use a Liner: Consider using a Crock Pot liner for easy cleanup.

Make-Ahead Tips

This dish is great for meal prep! You can prepare the ingredients the night before and store them in the fridge. In the morning, just add everything to the Crock Pot and cook. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can reheat the egg scramble in the microwave.

Would you like more slow-cooker breakfast ideas or other make-ahead options?

Leave a Comment