Slow-Cooked Scrambler

Preparing a warm and hearty scrambled egg dish is a breeze in the slow cooker. A delicious start to the day.

Serves: 2Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. canola oil
  • 6 large eggs
  • 6 Tbsp. coconut milk
  • 1⁄4 tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley or basil
  • 1 cup chopped vegetables of choice (e.g., mushrooms, onions, peppers)
  • 1 tsp. minced garlic
  • 1 tsp. dry mustard


  • Heat the oil in a 4-quart slow cooker on low. Grease the sides of the slow cooker with additional oil, as needed.
  • In a medium bowl, whisk together the eggs, coconut milk, pepper, and herb.
  • Add the vegetables, garlic, and mustard and mix.
  • Transfer the egg mixture to the slow cooker, cover, and cook on low for 1 hour.
  • Stir the eggs with a fork to help break them up to cook evenly. Cook the scrambled eggs, covered, for 1 more hour. Stir the eggs again with a fork.