Start by gathering all your ingredients. Crack 18 large eggs into a large mixing bowl. Add 1 cup of whole milk, 1 teaspoon of kosher salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of ground black pepper.
Using a whisk, beat the eggs and milk together until everything is well combined. The mixture should be smooth and slightly frothy, which will help achieve a fluffy texture once cooked.
Grease the inside of your crockpot with a little cooking spray or butter to prevent sticking. Then, pour the egg mixture into the prepared crockpot.
Cover the crockpot with its lid and set it to cook on low for about 2 to 3 hours. The cooking time may vary depending on your specific crockpot, so keep an eye on the eggs to prevent overcooking.
About halfway through the cooking time, give the eggs a gentle stir with a spatula. This will help ensure even cooking and prevent any sticking at the bottom of the crockpot.
After 2 to 3 hours, check the eggs for doneness. They should be set but still moist. If they seem too wet, let them cook for an additional 10-15 minutes. Remember, they will continue to cook slightly even after you turn off the heat.
Once cooked, you can top the scrambled eggs with shredded cheddar cheese and chopped chives for an extra burst of flavor and presentation. Serve immediately and enjoy the smiles around the table!
