Slow-Cooker Scrambled Eggs

Scrambled eggs can be made at your leisure in the slow cooker. Keep them warm for only 1 hour after cooking time is done. If any are left over at that point (doubtful!), discard them.
Portions:6
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Equipment

Ingredients

  • 2 tablespoons butter
  • 9 eggs
  • 2 tablespoons flour
  • ½ cup heavy cream
  • ½ teaspoon salt
  • teaspoon white pepper
  • 1 cup shredded Swiss cheese
  • 3 tablespoons grated Parmesan cheese

Instructions

  • Using 1 tablespoon of the butter, grease a 2-quart slow cooker.
  • Melt the rest of the butter and pour into slow cooker.
  • In large bowl, beat eggs with flour, cream, salt, and pepper. Stir in
  • Swiss cheese and pour into slow cooker.
  • Sprinkle with Parmesan cheese, cover, and cook on high for about 2 to 2½ hours, stirring twice during cooking time, until eggs are creamy and reach a temperature of 145°F.

Nutritional Information

Calories: 413.12 kcal | Protein: 20.11 g | Fat: 21.36 g
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Course Breakfast / Cheese / Crockpot / Eggs