Crock Pot Egg Scramble
This crock pot egg scramble makes busy mornings easy! With little effort, you'll be eating light, fluffy eggs loaded with cheese and your favorite breakfast additions!
- 12 eggs
- 1 28 oz. bag frozen potatoes O’Brien, I prefer Ore Ida brand
- 16 oz. Cheddar-Monterey Jack cheese blend, shredded
- ½ cup heavy cream
- Salt/Pepper, to taste
- Cooking spray
- 3 tbsp chives, diced
Coat the bottom of the crock pot with cooking spray and add the frozen potatoes.
Add 1/4 of the grated cheese to the top of the potatoes.
Whisk the eggs together in a large bowl until they are completely uniform in color. Whisk in the heavy cream and add it to the crock pot.
Top with remaining cheese, keeping the cheese about ½ inch away from the sides to prevent them from browning too much.
Cook on low for 5-8 hours.*
It’s ready once the top begins to brown slightly. Top with freshly diced chives and serve!
- Crock pots vary in terms of temperature, so bare this in mind when trying this recipe for the first time and adjust cooking time as needed.
- Additional breakfast additions such as diced bell peppers, onions, and diced/cooked sausage can also be added to the egg mixture prior to pouring it into the Crock Pot.
Calories: 849kcal, Carbohydrates: 48g, Protein: 34g, Fat: 57g, Saturated Fat: 25g, Cholesterol: 433mg, Sodium: 1054mg, Potassium: 972mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1525IU, Vitamin C: 17.2mg, Calcium: 626mg, Iron: 2.8mg