How to Poach Eggs in a Crock Pot

1. Pour 4 cups boiling water in the bottom of the slow cooker and set the temperature to "High." Cover and heat for 20 minutes.

2. Spray each custard cup with non-stick cooking spray. Break one egg into each cup.

3. Place the eggs in their custard cups into the crock pot in a single layer and cook on high for 12 minutes. Test your eggs for doneness. If the white is solid, but the yolk soft, the egg is done. If the egg white is still runny, cover the CrockPot and cook a few minutes longer.

4. Remove and serve.

How to Cook a Breakfast Egg Casserole

1. Cook one pound of bacon until crisp in a heavy skillet. Drain the bacon on an absorbent paper towel and crumble into small pieces.

2. Dice a small onion and green pepper. Cook in a skillet using the bacon grease. Sauté the onion and pepper until soft.

3. Cover the bottom of the CrockPot with one third of the frozen hash brown potatoes. Cover the potatoes with one third of the onion and peppers and cover with shredded cheese.

4. Repeat Step 3 two times to give a total of three layers.

5. Break the eggs into a large mixing bowl and add the milk. Beat the mixture until smooth and pour over the other ingredients in the CrockPot.

6. Set to "Low" for 10 hours while you are sleeping. When you wake up, your breakfast will be ready.

How to Cook an Egg Custard in a CrockPot

1. Butter the inside of a CrockPot with 2 tsp. of unsalted butter.

2. Combine 8 eggs, 1 cup heavy cream, 1 cup half-and-half and 1 cup sugar in a mixing bowl and beat until smooth.

3. Pour into the CrockPot and set to "Low." After 4 hours, check to see if the custard has set. If it is still soft, continue cooking for another 30 minutes. When done, allow the custard to come to room temperature. While it is cooling, sprinkle grated nutmeg over the top.