green eggs and ham

At a Dr. Seuss themed baby shower, I encountered the ultimate Green Eggs. Sugar cookie topped w a white fondant circle topped w half a green gum ball. End of story. Make ahead, portable, and adorable!

Thanks to everyone who answered on this. I was going to try making the eggs in the slow cooker but I overslept this morning. So I just cooked the eggs and popped them in. the color was gross but the kids are excited.

Good point Amysarah, maybe I am over thinking this.

If you end up going w room temp, a frittata w a pesto, mascarpone and Parmesan filling is a delicious way to turn eggs green.

Thank you everyone for the answers. His teacher is...in her own words "a control freak". I don't think it will go down well if I suggest to change the way it is done. Cooked before hand and brought in a pre-heated crock pot is the way they do it. So I asked her for the recipe that they use and she told me to cook the eggs and put them in the heated pot. Bring to school.
My biggest problem is bringing a hot crock pot in with two kids during drop off.
Again, thanks for the ideas.

Can you ask if it can be an egg prep that can be served room temp, e.g., a simple fritatta, or even Tamagoyaki - Japanese rolled sweet omelet, cut in small slices: https://www.japancentre.com/en/recipes/20-tamagoyaki-japanese-omelette/ My kids loved them when they were little, and they're not that hard to make (special pan not necessary for imperfect, but perfectly tasty and charming ones.) Eaten at room temp and they look cute and intriguing for kids - especially if you add some green food coloring.

It seems like an unreasonable request from the teacher. She should listen to reason. However, you can successfully scramble eggs in a slow cooker. It takes about an hour and frequent stirring will keep them evenly cooked.
http://www.livestrong.com/article/500124-how-to-cook-scrambled-eggs-using-a-slow-cooker/

My family has a tradition of "plastic bag omlettes"--break an egg or two into a resealable quart-size freezer bag, add in whatever flavorings you like (diced veggies, minced ham, shredded cheese, herbs, etc), purge out excess air, and seal. Then mush the ingredients together until well blended.
Meanwhile, boil a pot of water. Place the bags in, zipper-side up, and boil for about 10 minutes, or until firm. Remove bags with tongs and let cool briefly. Open and turn the omlette out onto a plate.
A crockpot set on high will certainly boil water, but I'm not sure how long it will take. The freezer-weight plastic bags are needed because they can withstand the heat.
You might be able to prep everything in advance, eggs and greens in the bags, drop a crockpot off the night before and get it ready to go first thing. Serve the eggs on a plate rather than from the crockpot.

I really don't think you can. Just the idea of keeping scrambled eggs warm has over cooked them. Is there no way to cook them there? I've never scrambled in a slow cooker but I think it's doable. I'd even consider (and practice) using the slow cooker as a water bath and cooking them sous vide: http://recipes.anovaculinary.com/recipe/heston-s-sous-vide-scrambled-eggs.

Or just explain to the teacher that they're wanting you to break the laws of thermo dynamics and that's why the kids are getting boiled eggs.