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!
- Eggs
- Milk (or cream, or half and half)
- Pepper
- Garlic powder
- Onion powder
- Mustard powder
- Seasoning salt
- Cayenne pepper
- Butter
- 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.
Cheesy Ham and Broccoli Frittata
Cherry Tomato, Leek, and Spinach Quiche
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
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Make Ahead Eggs for a Crowd
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is mine, but I found the basic idea for it in a recent Food Network magazine.
Let me preface this by saying I HATE SCRAMBLED EGGS. But unexpected company arrived right before lunch and out of desperation I subtly grabbed my computer and found this recipe. I had all the ingredients including the fresh chives. I did leave out the seasonings except for salt, pepper and chives because 4 children were at the table. I served it immediately instead of holding it and it is, without a doubt, the BEST scrambled eggs I have ever eaten. They are delicious! Foolproof. Creamy with a delicate flavor. Other than leaving out some of the spices and serving them immediately I followed the recipe exactly, slowly and gently cooking them on medium/low heat without stirring too much (just enough). THANK YOU FOR MAKING ME LOOK LIKE A GOURMET COOK!
Haha! I love this review Mary Ellen! I’m laughing! I’m so glad you could impress your unexpected guests, there’s nothin better :) So glad you have a new recipe in your files. Thanks for coming back to comment!
Could a number of batches of these eggs be kept in a roasting pan rather than 10 crockpots? What temperature would you suggest I put it on?
Hi Jen! I haven’t tried that but I’m sure it would work fine. But it on the lowest temperature setting. Enjoy!
Just made 20 dozen eggs today using this recipe, for an employee appreciation breakfast serving 160 people. Sure enough, the eggs stayed perfect from 5am until 9:30am (in a small army of crock pots on warm), stirring every hour or so as instructed. Reviews ranged from merely “so good” up to “best scrambled eggs I’ve ever had.” I’m the office hero today. Thank you, Karen! For the record in case it helps anyone else, 160 people ate about 16 dozen eggs (I’ve got some leftovers I’m looking forward to), and it took about 2 hours to scramble them all up, 2 dozen at a time.
Okay you are awesome! I’m so glad the the eggs turned out well! I can’t believe you made 20 dozen, you are amazing! Thank you so much for the details on how many eggs you made per person!
I made a trial run of these eggs and they are WONDERFUL. I cook for band functions and these stay warm, fresh and non rubbery for a long time.
Non rubbery is the name of the game when it comes to eggs, right Kay?? So glad you enjoyed them, thanks so much for reviewing!
I made these for our staff breakfast yesterday January 7, 2020, they LOVED them, I have given the recipe to a few of them who cannot wait to try it themselves.
Thank you.
That is so awesome Kim! I’m so glad the recipe was a success for your breakfast! Thanks for sharing the recipe :) Happy New Year!
Very sweet story about your husband!
I scaled the recipe down for a lazy Fall Saturday morning to 6 eggs (1/4 cup milk, ~2 oz cheese) as a test for a future gathering. I didn’t have cream cheese but did have mascarpone. I used an iron skillet on a gas burner set to high simmer (skillet never heats enough to burn). I melted the butter as I warmed the skillet while I whisked the eggs, milk and spices together. I added to the skillet and cooked until I got curds to the dryness desired, about 15 minutes. I transferred to a bowl to serve with crema, green onions and left over bacon bits. Worked great. The cheese seems to reduce the amount of liquid left over in the bottom of the bowl compared to just cooking scrambled eggs in large numbers for a crowd (otherwise known as hotel eggs). Thanks for the recipe.
Ooh love the mascarpone idea Ted! That sounds awesome. And yes I think some sort of creamy addition is what helps avoid “hotel eggs” syndrome. Thanks for the comment!
These are a complete hit!! Several people said they have never had scrambled eggs with such great flavor.
I’m so happy to hear that Diana! It’s so nice when you find a recipe that’s a crowd pleaser, right? Thanks for reviewing!!
I have to cook breakfast (serving at 9 am) for 36 people. This recipe sounds great!! Have you ever cooked the eggs the night before, put in fridge, then heated up in the crockpot the day of serving them? I’m not sure if this would work – might take too long to heat up on low and high might cook the eggs.
Hi Adele! I haven’t tried that, but I think it would work fine. I would cook the eggs the night before and then transfer to a crock pot, but then just put the crock in the fridge (don’t turn it on in the evening.) The next morning, plug in the crock and turn the heat to WARM if you have that setting. It will take an hour or two. If you don’t have warm, put it on low and stir every 15 minutes. It will take an hour or so probably. Good luck!!
I made these eggs almost a year ago for a group of new college students. They were participants in a pre-orientation for underrepresented groups in science and math. Since the dining hall wasn’t open, I was in charge of breakfast. No joke, these eggs became famous. They even got a mention from a colleague in my tenure case. I’ll be making them again this year.
Ha that is awesome Tim! Who knew the scrambled eggs would make you famous! I love it. So glad they were a hit, thank so much for leaving a review!
Made these for Easter brunch and they were devoured.
I had a carton of 18 eggs and a carton of 12 eggs on hand.
I mixed up the original batch of 24 eggs, half & half, seasonings, and cream cheese.
Just before the mixture was poured into the skillet I whisked in the 6 remaining eggs from the carton of 12. They looked lonely (Smile .)
I didn’t increase any other ingredients though and the 30 scrambled eggs still turned out wonderfully creamy and remained that way until the contents of the crock pot were emptied several hours later.
Oh Judy let me tell you, I totally understand the last minute addition of a few eggs (or whatever it is) when you have to feed a bunch of people! Will it be enough?? I’m so glad to hear that it was and that the recipe worked out just fine. It’s very forgiving that way! Thanks so much for the detailed review!
Yes, yes, yes. My family loved this. I had wanted to give a three cheese soufflé a shot for Easter but knew it might not be a fan favorite with the kids, so I looked for a slow cooker cheesy scrambled egg and landed here. How simple! I made 1/4 recipe ahead of time – about 90 minutes prior, and used garlic salt and pepper only as seasonings. Before serving I tossed in 1 slice of American cheese, 1/2 cup cheddar, and mixed it in to melt. Lots of “Yums” and requests for seconds. (The cream cheese is a revelation)
Oooh American cheese is a great idea in this, I bet it was so gooey and delicious! Now you’ve given me a hankering to try my hand at cheese souffle. Yum! Thanks for the review Shanni!
Easter breakfast for the family. Perfect scrambled eggs. I have added cream cheese before but never thought of using my crockpot! *facepalm* Thank you. Now I’m going to check your archives for a new ham recipe!
I hadn’t ever thought of it either MaryLou! I’m so glad it worked out. And I hope you found one of my ham recipes! Here’s one I love: https://thefoodcharlatan.com/raspberry-chipotle-glazed-ham/
Don’t use mustard powder unless you have the bright yellow kind–it will discolor the scrambled eggs and make look unappetizing. This isn’t really a necessary ingredient, anyway, to have these turn out delicious! Also, I substitute chive/onion cream cheese and that adds a nice kick!
Great tips Rena! I’ve never seen mustard powder that wasn’t bright yellow, but I suppose if brown mustard is a thing then brown mustard powder must also be a thing, haha. Love the idea of using flavored cream cheese!!
BEST Scrambled Eggs EVER!!!! I made these for a big family brunch and everyone raved about them. They stayed in the crockpot for 2 hours—although I was added a second batch. They didn’t last long once we started eating. Delicious!!!
I’m so glad you guys liked them Kathy! They are perfect for a big family crowd. Thanks so much for reviewing!