Crockpot Egg and Veggie Scramble Recipe
Introduction
This Crockpot Egg and Veggie Scramble is a simple, hands-off breakfast perfect for busy mornings. Packed with fresh vegetables and melty cheese, it’s a delicious way to start your day with minimal effort.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Step 1: In a bowl, whisk together the eggs and milk. Season with salt and pepper.
- Step 2: In the Crockpot, layer the diced bell peppers, onion, spinach, and tomatoes.
- Step 3: Pour the egg mixture over the vegetables and sprinkle the cheese on top.
- Step 4: Cover and cook on low for 3-4 hours or until the eggs are fully set.
- Step 5: Stir gently before serving and enjoy!
Tips & Variations
- For extra flavor, add cooked sausage or bacon before pouring the eggs.
- Swap spinach for kale or add mushrooms for a different veggie mix.
- Use a non-stick spray in the Crockpot to make cleanup easier.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used. Just thaw and drain any excess water before adding them to the Crockpot.
Can I make this recipe vegan?
To make a vegan version, substitute eggs with a chickpea flour batter and use plant-based cheese and milk alternatives.
PrintCrockpot Egg and Veggie Scramble Recipe
This Crockpot Egg and Veggie Scramble is a simple, nutritious, and delicious one-pot breakfast perfect for busy mornings. Packed with fresh vegetables and fluffy eggs, this make-ahead dish is slow-cooked to perfection, making it easy to serve a healthy meal with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup milk
- Salt and pepper to taste
Vegetables
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 1 cup diced tomatoes (fresh or canned)
Toppings
- 1 cup shredded cheese (cheddar or your choice)
Instructions
- Prepare the egg mixture: In a bowl, whisk together the 8 large eggs and 1/2 cup milk until fully combined. Season the mixture with salt and pepper to taste to enhance the flavor.
- Layer the vegetables: In the Crockpot, evenly layer the diced bell peppers, diced onion, chopped spinach, and diced tomatoes. This layering helps the vegetables cook evenly and infuse flavor throughout the scramble.
- Add the eggs and cheese: Pour the egg and milk mixture gently over the layered vegetables in the Crockpot. Then sprinkle 1 cup of shredded cheese evenly on top to add richness and a delicious cheesy finish.
- Cook the scramble: Cover the Crockpot with its lid and cook on low heat for 3 to 4 hours. The eggs will slowly set and become fluffy and tender without the risk of burning.
- Finish and serve: Before serving, gently stir the scramble to mix the vegetables and eggs together for an even texture. Serve warm and enjoy a hearty, healthy breakfast.
Notes
- Use fresh or canned diced tomatoes depending on availability; fresh tomatoes add a brighter flavor.
- Feel free to substitute cheese types to suit your preference, such as mozzarella, pepper jack, or feta.
- For a dairy-free version, use a plant-based milk and omit or replace the cheese.
- Ensure the Crockpot lid is securely in place while cooking to maintain proper temperature.
- This recipe is perfect for meal prep, and leftovers can be refrigerated for up to 3 days.
Keywords: crockpot egg scramble, veggie egg scramble, slow cooker breakfast, healthy breakfast, easy egg recipe, make-ahead breakfast
