Egg casseroles made in the slow cooker are something of a miracle breakfast. With a short ingredient list, little work, and cooking that happens while you sleep, it offers a big reward for minimal input — as long as you follow this one important rule.
Set the Temperature to Low
For breakfast success, always cook egg casseroles in the slow cooker over low heat. As with most breakfast casseroles, this slow-cooker version has a lot of leeway and versatility, with one exception: the temperature setting. While most slow-cooker recipes can be adjusted to cook over low or high heat, eggs don't follow suit.
Unlike heartier foods, eggs benefit from a lower cooking temperature. The result is an evenly cooked casserole with soft, creamy, fluffy eggs.
So what's wrong with a high heat setting? Two things, actually.
- Setting the slow cooker to high won't necessarily cook your egg casserole any faster. Instead, it's likely to cook unevenly, with the outside becoming overcooked or even burnt, while the center portion remains undercooked.
- Additionally, the high heat can also affect the texture of the eggs, making them less soft and more rubbery — and we don't want that.