Slow Cooker Egg Scramble

Slow Cooker Egg Scramble (For a crowd) Serves 8-10 12 eggs 2 bags frozen roasted potatoes 2 cups cheddar cheese, grated 1 cup half-and-half 1/4 cup green onion, finely chopped 2 teaspoons Tabasco sauce, or to taste 2 teaspoons garlic powder kosher salt and freshly ground pepper, to taste 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!