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Creamy Make Ahead Scrambled Eggs for a Crowd from The Food Charlatan

Creamy Make Ahead Scrambled Eggs for a Crowd

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 232kcal
Author Karen


  • 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.


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. 


Serving: 1g | Calories: 232kcal | Carbohydrates: 2g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 766mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg