Spray a 4- or 5-quart Crock-Pot with nonstick cooking spray or rub the sides with butter or margarine. Whisk together 2 dozen eggs, 1 cup of half and half or reduced-fat milk, and salt and pepper to taste. Pour the mixture in the slow cooker, and cook on high for one hour before stirring and cooking for another hour. Maintain the temperature of the eggs on the warm setting of the Crock-Pot for up to two hours.
To turn the scrambled eggs into a casserole, add vegetables, herbs, cheese or breakfast meats. Popular additions include onions, bell peppers, mushrooms, bacon, cheddar cheese and ham. Add any of the ingredients except for the bacon with the eggs at the start of cooking. Because of its high fat content, cook bacon in a separate pan to render the fat and crispen it before adding it to the egg mixture.
Cooking Crock-Pot scrambled eggs is perfect for large parties and during holidays. Allowing the Crock-Pot to do the cooking frees the host to mingle with family members and enjoy special family gatherings. This is a versatile recipe that is easy to double or cut in half based on the number of guests sitting at the breakfast table.