The Most Important Rule for Cooking Eggs in Your Slow Cooker

The slow cooker is a jack-of-all-trades. It can make dinnertime a breeze, but did you know it could lend its skills to the breakfast table too? Thanks to the slow cooker, it couldn’t be easier to whip up scrambled eggs for a crowd. In fact, it has become our new favorite method for preparing scrambled eggs, full stop. All you have to do is mix it, set it, and forget it. How easy is that?

There is an important rule to remember if you’re planning to prepare eggs in the slow cooker, and you can probably guess what it is. Before pouring in the eggs, you should grease the inside of the slow cooker to ensure easy egg removal and effortless cleanup.

Once you whisk the eggs and include your preference of tasty additions (cheese, peppers, bacon, mushrooms, etc.), you can pour the mixture into the greased bowl of the slow cooker. Cook on low until the eggs are firm, usually up to 2 hours. You’ll need to stir the eggs occasionally for that classic scrambled egg texture.

There you have it! It couldn’t be easier to whip up scrambled eggs in the slow cooker, and it’s an especially handy preparation when you’re making eggs for a crowd in the early morning hours. Because we’re always looking for simple ways to make our favorite dishes, we’re happy to see the slow cooker coming to the rescue once again.

Check out some of our other tips for great scrambled eggs, including How to Make Scrambled Eggs, Tips for Perfect Scrambled Eggs, How Your Favorite Chefs Make Scrambled Eggs, and Why You Shouldn’t Put Milk in Your Scrambled Eggs.

WATCH: Why Adding Milk To Your Scrambled Eggs Is a Mistake

What are your favorite foods to make in the slow cooker? Do you have any go-to breakfast dishes that are even better when prepared low and slow?