Have A Dozen Eggs? Then You Can Make This Massive And Delicious Breakfast!
I was lucky enough to spend this Mother’s Day with my mom! With her living in Utah, and me living in California, we don’t usually get to spend this holiday together.
This year it worked out for both my parents to take their summer trip to my home over Mother’s Day weekend, so of course I decided to throw them both a brunch!
My parents love to see my friends when they’re in town, and all of my friends love my parents, so we decided to throw a little Mother’s Day party, “Brunch at Tiffany’s” (Tiffany is my name)!
While most people would think that my mom should get the day off in the kitchen because it’s Mother’s Day, she actually loves to be in the kitchen cooking with me, and I love cooking with her! We partnered up to cook up a Mother’s Day feast for family and friends!
One of the dishes I wanted to make was my Greek Inspired Eggs. I had never made eggs in the crockpot before, so I wanted to give it a try!
I love making a couple of dishes for parties in a slow cooker because then you know that you already have a couple of dishes ready to go when everyone arrives!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: For a healthier version, use skim milk and skim mozzarella (instead of feta)
Recipe and image courtesy of: Whitney Bond
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