Skip The Morning Hassle And Let Your Slow Cooker Make Breakfast For You!

Slow Cooker Egg Scramble

Serves 8-10


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


  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!