Eggs and Potatoes In the Crockpot
Serving Size / Yield
- 8 breakfast sausage links
- 3 Tbs. butter
- 12 eggs, scrambled
- 3/4 cup heavy cream
- salt and pepper to taste
- 1 lb. potatoes, washed and cubed
Whisk the eggs and cream together in a small bowl, and empty into an oven-safe ramekin or two. Place the ramekins into the bottom of the slow-cooker. Place the sausage and potatoes next to the ramekins.
Cook on high for 4-6 hours or until eggs are done, sausage is cooked through, and potatoes are tender. If you want scrambled eggs instead of an omelet, mix the eggs halfway through cooking.