Start by cracking the 18 large eggs into a large mixing bowl. Add 1 cup of whole milk, 1 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of ground black pepper.
Using a whisk, beat the eggs and milk together until fully combined and slightly frothy. This will ensure your eggs are light and fluffy when cooked.
Pour the egg mixture into the crockpot. Make sure to spread it evenly to ensure even cooking.
Cover the crockpot and set it to cook on low for about 2 to 2.5 hours. Avoid lifting the lid too often, as this can release heat and extend the cooking time.
Around the halfway mark, use a spatula to gently stir the eggs. This helps to ensure that they cook evenly and prevents them from sticking to the sides.
After about 2 hours, check the eggs for doneness. They should be set but still soft and slightly creamy in texture.
Once the eggs are cooked to your liking, sprinkle shredded cheddar cheese and chopped chives on top, if desired. Serve the eggs warm with your favorite sides or toppings.
