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Plate of easy scrambled eggs ready to serve for a crowd

Easy Scrambled Eggs For a Crowd

Prepare fluffy, hands-off scrambled eggs using a crockpot method that is perfect for feeding a crowd without the hassle of constant cooking.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large Eggs Use the freshest large eggs for best results.
  • 1 cup Milk Whole milk gives a creamier texture; use 2% or half-and-half for silkier curds.
  • 1 teaspoon Salt Kosher salt is recommended for easy measuring.
  • 1/2 teaspoon Black pepper
  • 1/4 cup Shredded cheese Optional, use cheddar or Monterey Jack for best results.
  • 1 tablespoon Butter or cooking spray for the crockpot Greasing is essential to prevent sticking.

Method
 

Preparation
  1. Whisk the eggs, milk, salt, and pepper until well combined in a large bowl until the mixture looks slightly frothy.
  2. Grease the crockpot with butter or cooking spray to coat the inner pot.
  3. Pour the egg mixture into the crockpot, smoothing the top gently.
Cooking
  1. Cover and cook on low for 2.5 to 3 hours, stirring occasionally, until the eggs are fully set but still moist.
  2. If desired, sprinkle shredded cheese on top for the last minutes of cooking to let it melt.
Serving
  1. Serve warm for your guests, fluffing the eggs gently before serving.

Notes

Start with room temperature eggs for even cooking. Avoid over-stirring to maintain the fluffiness of the eggs. Monitor cook time closely to achieve the right texture.