Best 2 Slow Cooker Make Ahead Scrambled Eggs Recipes

Indulge in the convenience of meal prepping with our delightful slow-cooker make-ahead scrambled eggs. This versatile dish offers a hassle-free breakfast or brunch option, perfect for busy mornings or weekend gatherings. With just a few simple ingredients and minimal effort, you can create a hearty and flavorful meal that will kickstart your day.

Our collection of recipes caters to various dietary preferences and taste buds. Whether you prefer classic scrambled eggs, cheesy variations, or veggie-packed creations, we have a recipe for you. From the simplicity of our basic scrambled eggs recipe to the indulgence of our cheesy bacon and spinach scramble, each recipe is carefully crafted to deliver a satisfying and nutritious meal.

For those with dietary restrictions, we offer gluten-free and low-carb options that won't compromise on taste. Our dairy-free recipe ensures that everyone can enjoy the creamy goodness of scrambled eggs, while our vegan version provides a plant-based alternative that is equally delicious and satisfying.

No matter your dietary choices or personal preferences, our slow-cooker make-ahead scrambled eggs are guaranteed to become a staple in your meal prep routine. Say goodbye to rushed mornings and hello to a delicious, stress-free breakfast or brunch that the whole family will love.

Let's cook with our recipes!

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS

Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

Tips:

Use fresh, high-quality eggs for the best flavor and texture.
Add your favorite seasonings and mix-ins to the eggs before cooking, such as salt, pepper, cheese, diced vegetables, or cooked meat.
Cook the eggs on low heat for a longer period of time to ensure that they are cooked evenly throughout.
Do not overcook the eggs, or they will become rubbery.
Serve the eggs immediately with your favorite breakfast sides, such as toast, bacon, or fruit.

Conclusion:

With a little planning and preparation, you can have a delicious and nutritious breakfast ready to enjoy in the morning with make-ahead scrambled eggs. This versatile dish can be customized to your liking and is perfect for busy mornings or weekend brunches. So next time you're looking for an easy and satisfying breakfast option, give slow-cooker make-ahead scrambled eggs a try!