We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 12
 

Ingredients

8
oz bulk pork sausage
1
package (8 oz) sliced fresh mushrooms (3 cups)
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped green bell pepper
3
tablespoons butter or margarine
16
eggs
1
cup half-and-half or milk
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2
cups shredded Cheddar cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • 2 In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • 3 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • 4 Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.
  • 1 In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • 2 In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • 3 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • 4 Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

EXPERT TIPS

toggle

Expert Tips

Try using Italian-style soy-protein crumbles in place of the sausage for a vegetarian variation. In nonstick skillet, cook mushrooms and bell peppers in 1 teaspoon oil until tender. Stir in crumbles; cook until warm. Remove mixture from skillet; continue with step 2.

In place of the Cheddar cheese, use an Italian cheese blend.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
325mg
325%;
Sodium
490mg
490%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
15%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.