SLOW COOKER EGG SCRAMBLE
Serves 8-10
Ingredients
- 12 eggs
- 2 (12 oz.) bags frozen roasted potatoes (or home fries or hash browns)
- 2 cups cheddar cheese, grated
- 1 cup half-and-half
- 1/4 cup green onion, finely chopped
- 2 teaspoons Tabasco sauce, or to taste
- 2 teaspoons garlic powder
- kosher salt and freshly ground pepper, to taste
- In a large bowl, whisk eggs until combined and season with salt, pepper and garlic powder.
- Lightly grease slow cooker with non-stick spray and spread potatoes evenly along the bottom of the dish.
- Add cheddar cheese and pour in eggs, half-and-half and Tabasco, if using.
- Carefully mix everything together until combined, then cover and cook on low for 6-8 hours. Note: If making this overnight and planning on sleeping for more than 8 hours, cook on warm.
- Transfer to plates, garnish with green onion and serve hot!
