just a recipe I pulled off the interwebs
Ingredients
· 1 box refrigerated pie crusts
· 2 Cups shredded Monterrey Jack cheese
· 1 Cup cooked bacon
· 6 eggs
· 1 Cup milk
· 1/4 Teaspoon salt
· 1/4 Teaspoon freshly ground pepper
Directions
Spray 5- to 6-quart oval slow cooker with cooking spray.Press pie crust halves in bottom and 2 inches up side of slow cooker, overlapping seams by 1/4 inch.
Cook for 1 hour and 30 minutes on High.
Pour whisked eggs and bacone over the mixture. Top with cheese and seasonings.
Cook on low for 2 and 1/2 hours.
I did add a can of spam and a few cups of shredded carrots to the mix