Ingredients
Scale
- 12 large eggs
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- chopped fresh chives, for garnish (optional)
Instructions
- Grease the inside of a slow cooker lightly with butter or non-stick spray.
- In a mixing bowl, crack the eggs and add whole milk, salt, black pepper, and melted butter. Whisk vigorously until smooth.
- Pour the egg mixture into the greased slow cooker and secure the lid.
- Set the slow cooker to low heat and cook for 2-3 hours, stirring every 30 minutes to prevent sticking and ensure even cooking.
- Check for doneness at the 2-hour mark; they should be creamy and set but not dry. If needed, continue cooking, checking frequently.
- Once cooked to preference, remove from slow cooker and transfer to a serving dish. Garnish with chopped chives and serve warm.
Notes
Feel free to add other ingredients like cheese or vegetables for additional flavor.
Ensure not to overcook eggs to maintain their creamy texture.
Use fresh herbs as garnish for an extra touch of flavor.
- Prep Time: N/A
- Cook Time: 5 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 320mg