Crock Pot Egg Scramble

Ingredients

• 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
  

Instructions

• 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!