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.