1-2 tablespoon butter - melted
10 large eggs - beaten
salt and pepper to taste
1 1/4 cup heavy cream
2 cups shredded mozzarella cheese

**optional: add meat or vegetables to your eggs if you would like**

1. Coat a 6-7 quart slow cooker well with butter.
2. Mix eggs and cream well and stir in cheese (meat and veggies).
3. Pour Mixture into slow cooker.
4. Cook on high for 1-2 hours until eggs are set.
5. Gently fold in sides of set eggs to chop up eggs into scrambled egg consistency. Do not over stir.

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