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Slow cooker eggs recipe
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5 from 1 vote

Slow Cooker Eggs Recipe

Slow cooker eggs can be made over hard, medium or soft boiled. Best Crockpot breakfast ever that is keto and low carb packed with protein.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: crockpot, eggs, hard boiled, poached, slow cooker, soft boiled
Servings: 8
Author: Justine

Equipment

Ingredients

  • 8 large eggs
  • 1.5 cup water or 1/2" high in your crock.
  • 1 pinch salt and pepper

Instructions

  • Pour about 1.5 cups water into your slow cooker or enough where it is about 1/2" high inside your pot (larger pots will need more than smaller ones).
  • Spray inside of each silicone muffin cup with non stick spray. Crack one egg into each silicone cup and lower down into the pot so it is surrounded by the water around the very bottom (so it can steam). Sprinkle with salt and pepper.
  • Fit as many as you can without overlapping, they need to sit flat on the bottom.
  • Fold two thick paper towels and place on top with the lid placed on top of that (this will absorb the steam so the eggs don't get super wet).
  • Cook on high for 30 minutes for soft boiled eggs or 45 minutes to 60 minutes for hard boiled or so the yolk is not runny at all.
  • Squeeze lightly at the bottom and they will pop right out, season and eat.

Video

Nutrition

Serving: 1oz | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg