I normally wouldn’t consider using the crock pot for eggs, since they cook quickly on the stove top. Yet I was intrigued by this recipe and wanted to give it a try. I cut down the recipe slightly, using 8 oz. each regular and Portobello mushrooms, 8 eggs, and 6 oz. of fat free feta. I cooked it for 2 1/2 hours on high, and it was done.