Want a make-ahead scrambled egg recipe that can feed a crowd? Make fluffy crock pot scrambled eggs the night before and have the best scrambled eggs in just two hours.
Break the eggs into a bowl or blender. Add the seasonings and milk to the cracked eggs. Blend or whisk to combine.
Melt the butter in a large, deep skillet or Dutch oven over medium heat. Pour in the eggs and cook for a minute or two. Gently push eggs off the bottom to allow more liquid to be spread around. Do not “scramble” the eggs too much.
When the eggs are about half cooked, add the cream cheese cut into pieces. add to the eggs. Remove from heat and cover. Let sit for a minute or two. Then stir the softened cream cheese into the eggs.
Transfer the eggs into a well-greased casserole crock pot. Cook on low for one hour.
If making the day before, cover the casserole with the lid and place in the fridge overnight.
Cook on high for two hours. Garnish with green onions and shredded cheese if you have it on hand.