Ingredients
The following ingredients have 4 Servings
- Butter (to grease your insert)
- 10 large eggs (beaten)
- 1 1/4 cups heavy whipping cream
- Salt and Pepper to taste
- 1 1/2 cups Shredded Cheddar Cheese (divided)
- 1 cup canned chili ((If you would like to use the full 15 oz can, that is an option. I really liked it with just a cup of the chili.))
Instruction
- Grease the inside of your insert of a 6 quart slow cooker with butter.
- In a large mixing bowl, beat your eggs before adding heavy whipping cream, salt, pepper and 1 cup shredded cheddar cheese and stirring until well combined.
- Pour your egg mixture into your crock pot insert.
- Cover and cook for 1-2 hours on high, turning your insert halfway through cooking if it does not cook evenly. It is done when the center is set.
- Spread your chili evenly across the top of your set eggs and sprinkle remaining 1/2 cup of shredded cheddar cheese over the chili.
- Cover and continue cooking on high for about 10 minutes, until the cheese is melted.
- Run a stirring spatula around the outside edge of the casserole before serving to make serving easier.