Mar 272009
 

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.

I completely agree with The Crockpot Lady about the great taste and creamy texture. I would be most likely to use this recipe again if I was serving a group for brunch, although the presentation is a bit lacking. Give this a try the next time you have a crazy weekend morning!

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 Posted by at 12:00 pm

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