Slow Cooker Egg Scramble
•2 bags frozen roasted potatoes
•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
1.In a large bowl, whisk eggs until combined and season with salt, pepper and garlic powder.
2.Lightly grease slow cooker with non-stick spray and spread potatoes evenly along the bottom of the dish.
3.Add cheddar cheese and pour in eggs, half-and-half and Tabasco, if using.
4.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.
5.Transfer to plates, garnish with green onion and serve hot!
Recipe adapted from Damanda Lynn
I got this recipe from a friend of mine on Facebook: Dorothy Norris Partain https://www.facebook.com/dorothy.n.partain