This Crock Pot Egg Scramble is a hearty, easy-to-make breakfast casserole loaded with eggs, potatoes, cheese, and chives. Perfect for busy mornings, brunch gatherings, or meal prep, it’s a customizable and crowd-pleasing dish that everyone will love!

Ingredients
- 12 large eggs
- 1 (28 oz.) bag frozen potatoes O’Brien (recommended: Ore Ida brand)
- 16 oz. Cheddar-Monterey Jack cheese blend, shredded
- ½ cup heavy cream
- Salt and pepper, to taste
- Cooking spray
- 3 tbsp chives, diced (for garnish)
Instructions
- Prepare Crock Pot: Lightly coat the bottom of the crock pot with cooking spray to prevent sticking.
- Add Potatoes and Cheese: Spread the frozen potatoes evenly across the bottom of the crock pot. Sprinkle ¼ of the shredded cheese over the potatoes.
- Mix Eggs and Cream: In a large bowl, whisk the eggs until they are completely uniform in color. Whisk in the heavy cream and season with salt and pepper to taste. Pour the mixture over the potatoes.
- Add Remaining Cheese: Sprinkle the remaining cheese on top, leaving about ½ inch of space from the edges to prevent excessive browning.
- Cook: Cover and cook on low for 5-8 hours.* The dish is ready when the top is slightly browned and the eggs are set.
- Garnish and Serve: Sprinkle freshly diced chives over the top for a burst of flavor and color. Serve warm and enjoy!
Why You’ll Love This Recipe
- Hands-Free Cooking: Let your crock pot do the work, making this perfect for busy mornings or brunch gatherings.
- Crowd-Pleaser: A hearty and satisfying dish that feeds a crowd effortlessly.
- Customizable: Easily adapt the ingredients to suit your preferences or dietary needs.
- Make-Ahead Friendly: Prep it the night before and wake up to a delicious breakfast.

Tips
- Avoid Overcooking: Check the scramble around the 5-hour mark to prevent drying out.
- Even Layering: Spread the potatoes evenly for consistent cooking.
- Grease Thoroughly: Ensure the crock pot is well-coated to avoid sticking.
- Chop Chives Fresh: Add the chives just before serving for the freshest taste.
Variations and Substitutions
- Meat Lovers: Add cooked bacon, sausage, or diced ham for extra protein.
- Vegetarian: Toss in diced bell peppers, mushrooms, or spinach.
- Cheese Alternatives: Substitute with Swiss, pepper jack, or your favorite cheese blend.
- Low-Carb Option: Replace the potatoes with cauliflower florets or omit them altogether.
FAQs
Can I use fresh potatoes instead of frozen? Yes! Dice fresh potatoes into small cubes, cook them slightly before adding, and proceed with the recipe.
How do I know when it’s done? The eggs should be fully set, and the top will have a slight golden-brown color. A toothpick inserted in the center should come out clean.
Can I cook this on high? It’s recommended to cook on low for even cooking and better texture, but if pressed for time, cook on high for 2-3 hours, checking frequently.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving and Suggestions
- Side Ideas: Pair with toast, fresh fruit, or a side of avocado slices for a balanced meal.
- Toppings: Serve with salsa, sour cream, or hot sauce for added flavor.
- Occasions: Perfect for holiday breakfasts, brunch parties, or meal prepping for the week.
- Beverage Pairings: Enjoy with freshly brewed coffee, orange juice, or a mimosa for a complete experience.
Crock Pot Egg Scramble
6
servings5
minutes5
hoursIngredients
12 large eggs
1 (28 oz.) bag frozen potatoes O’Brien (recommended: Ore Ida brand)
16 oz. Cheddar-Monterey Jack cheese blend, shredded
½ cup heavy cream
Salt and pepper, to taste
Cooking spray
3 tbsp chives, diced (for garnish)
Directions
- Prepare Crock Pot: Lightly coat the bottom of the crock pot with cooking spray to prevent sticking.
- Add Potatoes and Cheese: Spread the frozen potatoes evenly across the bottom of the crock pot. Sprinkle ¼ of the shredded cheese over the potatoes.
- Mix Eggs and Cream: In a large bowl, whisk the eggs until they are completely uniform in color. Whisk in the heavy cream and season with salt and pepper to taste. Pour the mixture over the potatoes.
- Add Remaining Cheese: Sprinkle the remaining cheese on top, leaving about ½ inch of space from the edges to prevent excessive browning.
- Cook: Cover and cook on low for 5-8 hours.* The dish is ready when the top is slightly browned and the eggs are set.
- Garnish and Serve: Sprinkle freshly diced chives over the top for a burst of flavor and color. Serve warm and enjoy!

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