Wake up to a warm breakfast without lifting a finger by letting your slow cooker do the hard work. These slow cooker eggs are simple, hearty, and perfect for busy mornings or easy weekend brunches. Picture tender, fluffy eggs infused with the flavors of fresh spinach, cheddar cheese, and a touch of seasoning—all ready to greet you and your family first thing in the morning.
Ingredients
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- 1/2 cup milk (any type you prefer)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or a thin coating of oil
Instructions
Lightly coat the inside of your slow cooker with non-stick spray or a drizzle of oil. This step ensures the eggs won’t stick to the pot and cleanup will be easier.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the chopped spinach and half of the shredded cheddar cheese. The spinach will add a pop of color and a subtly sweet, earthy flavor. Carefully pour the mixture into the slow cooker.
Top the mixture with the remaining cheddar cheese. Cover with the slow cooker lid and set on low for about 2–3 hours. Depending on your slow cooker’s heat intensity, the eggs may cook at different rates, so keep an eye on them starting around the 2-hour mark. When they’re fully set and no longer runny, switch off the slow cooker and gently fluff up the eggs with a fork.
Serve warm, perhaps with a garnish of chopped chives, hot sauce, or chunky salsa. These slow cooker eggs are a wonderful canvas for your favorite ingredients—feel free to add diced peppers, mushrooms, or leftover cooked bacon or sausage.
This dish is a delight for anyone seeking a no-fuss breakfast or brunch option packed with protein and veggies. It keeps well if you’d like to store leftovers in the fridge for quick meals throughout the week. You can also adjust the recipe for dairy-free diets by using your favorite non-dairy milk and cheese alternatives. Enjoy the convenience of waking up to a delicious, wholesome meal that’s ready to go—no stovetop juggling required!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
