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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (443g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 465 (65%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1632mg||502 %|
|Sodium 762.6mg||26 %|
|Potassium 596.9mg||16 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.2g|
|Protein 56.5g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 712
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