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.
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
