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Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

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  • 30 min prep time
  • 60 min total time
  • 12 ingredients
  • 12 servings
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Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

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)

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
200
% Daily Value
Total Fat
22g
33%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
325mg
108%
Sodium
490mg
21%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
8%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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