Are you the one by yourself in the kitchen making last-minute scrambled eggs for all your brunch guests? No longer! Make them ahead and pop them in the slow cooker. Thanks to a couple secret ingredients, they are so creamy and tender, I promise! Originally posted August 17, 2017.
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Eric just looked at his calendar and said, Your parents’ fake anniversary is tomorrow!
He added their anniversary to his calendar on the wrong date, YEARS ago. And he still hasn’t changed it. I’ve gotten texts for the last 9 years on August 16:
Eric: Tomorrow is your parents anniversary!
Me: What? No it’s not. (And it wasn’t last year, or the year before…)
But really, how lucky am I to have snagged a guy who not only remembers our anniversary, but my parents’ as well? Who am I to split hairs about the date?
It reminds me of how Eric’s number was recorded on my phone as “Eric 106” for the longest time. Back in college I would add people to my phone organized by their first name and their apartment number (apparently I was WAY too cool for last names.)
So when Eric called me up to ask me out on our first date, I added him to my phone as Eric 106 because that’s where he lived, apartment 106. We dated, (broke up, oops that was me sorry Eric), got engaged, got married, had some kids, and then one day a few years ago Eric finally changed it to “Eric Husband.” We’re simple folks over here guys. At least the EMTs will know who to call if I’m ever in an accident.
Also, side note, I was just googling some of my recipes to find suggested posts below, (just add “charlatan,” any of my recipes should come up) and stumbled on this restaurant called Charlatan. It’s in Chicago, has anyone been?? Looks pretty tasty.
Your family will love this Creamy Scrambled Eggs Recipe
So guys. Scrambled eggs in the crock pot. Trust me just this once. No no, they’re not cooked in the crock pot, that’s not going to work. Just kept warm. You whir them in the blender to get them all mixed up (or you could just whisk in a big bowl), cook them in a pan with a stick of butter, then add cream cheese when the curds start forming. The cream cheese is the secret to keeping these make-ahead eggs creamy, tender, and soft for hours.
Yep, 2 dozen alright.
Now don’t scroll down to the ingredient list and get mad at me because it looks long. Most of those are just spices, because I like really interesting scrambled eggs. But if you’re a purist just use salt and pepper, by all means. This recipe is really just eggs, milk, spices, butter, and cream cheese.
The recipe serves about 15 people, depending on how hungry your guests are. This is such a great way to plan ahead for holiday brunches, weekend guests, or even just a weekend at home. Of course you don’t have to make the whole amount. You could half the recipe, then keep it warm in the crock pot for lazy Saturdays when everyone seems to get up at different times.
Creamy Eggs Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Milk (or cream, or half and half)
- Garlic powder
- Onion powder
- Mustard powder
- Seasoning salt
- Cayenne pepper
- Cream cheese
- Green onions (to garnish, optional)
- Cheddar cheese (shredded, to garnish)
Scrambled Eggs Substitutions and Variations
If you’d like to scramble things up even more, here are a few ideas for changing your scrambled eggs to suit your preferences (and those of your guests).
- Instead of cheddar cheese, feel free to substitute a cheese of your choice–I recommend monterey jack or pepper jack.
- Leave the toppings on the side. Set the green onions, shredded cheese, and even crumbled bacon next to the scrambled eggs for guests to add as they prefer.
- Instead of milk, use cream or half and half for an even creamier, richer flavor.
How to make Scrambled Eggs for a Crowd
Here’s a quick overview of how to make these scrambled eggs. Scroll down to the recipe card below for complete instructions!
- In a blender, add eggs, milk, and all the spices. Make sure you use a large blender or blend in batches.
- Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture and lower the heat to medium-low. Occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
- Carefully fold in the cream cheese and let it melt into the eggs.
- When the eggs have cooked but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
- Stir the eggs every hour or so (you can keep them warm in the crock pot for about 4-5 hours).
How to serve Creamy Scrambled Eggs
Scrambled eggs are the perfect side to almost any breakfast dish. Here are a few of my favorites that go perfectly with these eggs.
How to Bake Bacon in the Oven in 12 Minutes << eggs and bacon, friends forever
Overnight Blueberry French Toast Casserole << huge fan of overnight breakfast over here!
Best Cinnamon Roll Recipe << I love these cinnamon rolls with all my heart; they are just SO FLUFFY!
Overnight Bacon and White Cheddar Scones << once you taste these, you’ll be spoiled for all other scones.
Classic Waffle Recipe << soft on the inside, crispy on the outside, MAGIC
Raspberry Pull-Apart Buns with Coconut Glaze << stunning and delicious, this one is perfect for impressing your guests.
How to store Make Ahead Eggs
Can you refrigerate scrambled eggs?
Yes, you can! Scrambled eggs will last for 3-4 days in the fridge and can be reheated in whatever amount you need. Before you refrigerate them, it’s important to cool them–don’t just put a hot crockpot full of hot eggs straight into the fridge! Spread them out in a leftover container or two so that they can cool to room temperature, then refrigerate.
How long do scrambled eggs last in the fridge?
Scrambled eggs will last for 3-4 days in the fridge.
Can you freeze scrambled eggs?
Yes, you can! You can actually freeze pretty much any cooked egg dish. Put your scrambled eggs in whatever size container you’d like to reheat (individual, family size, etc.). Make sure it’s tightly sealed (ziplocks work great!) and then freeze for up to four months. If there’s a great sale on eggs you can save time AND money, hurray!
Can you reheat scrambled eggs?
Yes, scrambled eggs can be reheated whether refrigerated or frozen. If they’re frozen, let them sit in the fridge overnight before warming them up in a skillet or the microwave as you prefer.
Creamy Scrambled Eggs FAQs
When they’re being kept warm in a crockpot, scrambled eggs can be on the counter for 4-5 hours with no problems. After that, they’ll still be safe to eat as long as they’re in the crockpot, but they may start to get rubbery, so it’s best to eat them within that period of time.
If your eggs are in a serving dish, they’ll need to be eaten in a shorter period of time. They’ll get cold if not eaten quickly and could begin spoiling after 2 hours. That’s why this recipe is so great – warm, delicious eggs that won’t make anyone sick!
Either one is a great choice. I usually use milk when I make these, but you can substitute half and half or cream if you prefer. It just depends on how rich you like them to taste.
In a slow cooker! I keep mine on the warm setting; if yours doesn’t have a warm setting, you can put it on low. It’s so easy (and so much better than serving cold scrambled eggs).
It’s a good idea to plan on 2 eggs per person. Some may eat more and some less, so it evens out. This recipe makes enough for about 12-15 people, with 24 eggs plus mix-ins like cream cheese. If you’re serving 20 people, I recommend closer to 40 eggs.
So many eggs-for-breakfast recipes!
Cheesy Overnight Bacon and Egg Casserole << this is another good one to make ahead.
2 Minute Scrambled Eggs in a Mug from Amanda’s Kitchen
Cheesy Scrambled Eggs with Spinach from Barefeet in the Kitchen
Mexican Scrambled Eggs from Valerie’s Kitchen
Make Ahead Eggs for a Crowd
- 24 large eggs
- 1 cup milk, cream, or half and half
- 2 & 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon seasoning salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup butter, (1 stick)
- 1 (8-oz) package cream cheese
- green onions , or chives, to garnish (optional)
- shredded cheddar cheese, to garnish
- In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in. You could of course just skip blending and whisk them all in a bowl. Whatever sounds easier to you!
- Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
- Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
- Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
- When the eggs have cooked (cooked meaning you’re ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
- Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it’s best to eat them within 4-5 hours.
- When serving, top with cheddar cheese and green onions.
This recipe is mine, but I found the basic idea for it in a recent Food Network magazine.