Ingredients
Scale
- 12 large eggs
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- chopped fresh chives, for garnish (optional)
Instructions
- Lightly grease the inside of a slow cooker to prevent the eggs from sticking.
- In a mixing bowl, crack 12 large eggs, then add ½ cup of whole milk, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and 2 tablespoons of melted unsalted butter. Whisk until smooth.
- Pour the egg mixture into the greased slow cooker and cover with the lid.
- Set the slow cooker to low heat and cook for 2-3 hours, stirring every 30 minutes to ensure even cooking and prevent sticking.
- Check for doneness at around the 2-hour mark. The eggs should be set but creamy.
- If needed, continue cooking until the eggs reach the desired consistency, checking frequently to prevent overcooking.
- Once cooked, remove the slow cooker insert and serve the eggs warm, garnished with chopped fresh chives.
Notes
For added flavor, consider mixing in cheese or diced vegetables before cooking.
Ensure to stir the eggs regularly during cooking to achieve a fluffy texture.
This recipe is great for meal prep; simply reheat any leftovers in the microwave.
- Prep Time: N/A
- Cook Time: 5 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 300mg