The Most Important Rule for Making Egg Casserole in the Slow Cooker

Egg casseroles made in the slow cooker are something of a breakfast miracle. With a short ingredient list, little work, and cooking that happens while you sleep, this miracle meal offers a big reward for minimal input — as long as you follow this one important rule.

The key to a great egg casserole doesn’t involve fancy ingredients or adding extra steps to the prep work. Instead, the key to breakfast success is always using the low temperature setting on your slow cooker and following the limits of the cook time.

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. The low, steady heat makes for an evenly cooked casseroles with tender, creamy eggs.

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.

• Uneven cooking: Setting the slow cooker to high won’t necessarily cook your egg casserole any faster. Instead, it’s likely to result in uneven cooking. The bottom and sides of the casserole is more likely to be overcooked or burnt, while the center of the eggs remains undercooked.
• Less desirable texture: Additionally, the high heat can also affect the texture of the eggs. The best slow cooker egg casseroles have a soft, creamy texture. When the high temperature setting is used, the eggs tends to lose their tenderness and become rubbery.

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