While we love breakfast food and would gladly eat it for lunch and dinner, it can be such a pain to wake up on the weekend and go about making a hearty meal for the family. Why can’t it just be ready when we wake up?! Huzzah, folks, now it can!
We’ve sung the praises of slow cooker meals before (here, here and here), but we’re here now with a delicious breakfast scramble that takes basically no effort and results in a meal that’s fit for a king. Loaded with eggs (obviously), roasted potatoes and cheese, this is a simple, yet flavorful dish that we can’t get enough of. We love the taste and we know you’ll love the prep “work”!
Slow Cooker Egg Scramble
- 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!
Recipe adapted from Damanda Lynn