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+ servings
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5 from 2 ratings

Crock Pot Egg Scramble

This crock pot egg scramble makes busy mornings easy! With little effort, you'll be eating light, fluffy eggs loaded with cheese and your favorite breakfast additions!


  • 12 eggs
  • 1 28 oz. bag frozen potatoes O’Brien, I prefer Ore Ida brand
  • 16 oz. Cheddar-Monterey Jack cheese blend, shredded
  • ½ cup heavy cream
  • Salt/Pepper, to taste
  • Cooking spray
  • 3 tbsp chives, diced


  • Coat the bottom of the crock pot with cooking spray and add the frozen potatoes.
  • Add 1/4 of the grated cheese to the top of the potatoes. 
  • Whisk the eggs together in a large bowl until they are completely uniform in color. Whisk in the heavy cream and add it to the crock pot.
  • Top with remaining cheese, keeping the cheese about ½ inch away from the sides to prevent them from browning too much.
  • Cook on low for 5-8 hours.* 
  • It’s ready once the top begins to brown slightly. Top with freshly diced chives and serve! 


  • Crock pots vary in terms of temperature, so bare this in mind when trying this recipe for the first time and adjust cooking time as needed. 
  • Additional breakfast additions such as diced bell peppers, onions, and diced/cooked sausage can also be added to the egg mixture prior to pouring it into the Crock Pot. 


Calories: 849kcal, Carbohydrates: 48g, Protein: 34g, Fat: 57g, Saturated Fat: 25g, Cholesterol: 433mg, Sodium: 1054mg, Potassium: 972mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1525IU, Vitamin C: 17.2mg, Calcium: 626mg, Iron: 2.8mg
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