1/4 cup butter melted
8oz fresh mushrooms
1/4 cup white onion chopped
1/2 cup peppers of choice
10 eggs beaten
1 1/4 cup heavy cream
1 cup shredded mozzarella cheese
1 tablespoon minced garlic
1 tablespoon cumin
salt and pepper to taste
6 slices crisp bacon crumbled
10 sliced Havarti cheese divided

1. Saute mushrooms, onion and peppers with 1/4 cup of butter in a skillet or browning slow cooker.
2. Set aside and cool.
3. In a bowl, beat eggs and stir in cream, cumin, salt, pepper, garlic, crumbles bacon, mozzarella cheese and 2 slices of Havarti cheese (crumbled).
4. If using a traditional slow cooker, coat with butter.
5. Stir the mushroom mixture into the egg mixture and pour into the slow cooker.
6. Cook on high until eggs set (45 minutes to 3 hours - cooking time will vary greatly depending on how hot your slow cooker cooks.)
7. Cover eggs with Havarti cheese and cook for 5 minutes to melt the cheese.

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