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!
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
If you have a very large crowd to feed, you can double this recipe. Cook the eggs one batch at a time, and then you can add them to the same crock pot to keep warm. They should fit in a 6 or 7 quart crock pot.
This recipe is mine, but I found the basic idea for it in a recent Food Network magazine.