Best 2 Slow Cooker Make Ahead Scrambled Eggs Recipes

Craving a hearty and convenient breakfast or brunch option? Look no further than the delightful world of slow cooker make-ahead scrambled eggs. These fluffy, versatile eggs can be prepared the night before, allowing you to wake up to a delicious and nutritious meal without any hassle. Whether you prefer classic scrambled eggs, cheesy variations, or vegetable-packed creations, this culinary journey will guide you through the art of crafting the perfect slow cooker scrambled eggs, ensuring a stress-free and flavorful start to your day.

Let's cook with our recipes!

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS

Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

Tips for Making Perfect Slow Cooker Scrambled Eggs:

Use a slow cooker with a removable crock. This will make it easier to serve the eggs and clean up afterward.
Grease the crock with butter or cooking spray to prevent the eggs from sticking.
Whisk the eggs, milk, and seasonings together in a large bowl until well blended. Pour the egg mixture into the prepared slow cooker.
Cook the eggs on low for 4-6 hours or on high for 2-3 hours, or until the eggs are set to your desired doneness.
Gently stir the eggs every 30 minutes or so to prevent them from sticking to the bottom of the slow cooker.
Serve the eggs immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Slow cooker scrambled eggs are a delicious and convenient breakfast option that can be easily prepared the night before. With a few simple tips, you can make perfect slow cooker scrambled eggs every time. Whether you like your eggs soft and fluffy or firm and cooked through, the slow cooker can help you achieve your desired results. So next time you're looking for an easy and hassle-free breakfast, give slow cooker scrambled eggs a try. You won't be disappointed!