Slow Cooker Make-Ahead Scrambled Eggs

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you’re ready to serve.

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Servings 12

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( 3 ) Ratings

3 Ratings

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4 Stars 25%

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Member Reviews ( 3 )

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ingredients 11
Prep Time 40 min
Total Time 40 min

Ingredients

8: slices bacon

1: package (8 oz) sliced fresh mushrooms (3 cups)

3: tablespoons margarine or butter

16: eggs

1: cup half-and-half or milk

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (10 3/4 oz) condensed cream of mushroom soup

2: tablespoons chopped fresh chives

4: Italian plum tomatoes, quartered, sliced

2: cups shredded Cheddar cheese (8 oz)

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Directions

1 In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
2 Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
3 Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
4 Serve immediately, or cover and keep warm on low setting for up to 4 hours.

EXPERT TIPS

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Expert Tips

To serve the eggs immediately, layer mushrooms, tomato, cheese and bacon over the eggs in the skillet. Cover it and cook over low heat for 4 to 4 minutes or until the tomato is heated and the cheese is melted. Turn to p. 40 for the Lemon Raspberry Streusel Muffins.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup

Calories: 290
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 315mg; 315%;
Sodium: 640mg; 640%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 2%;
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; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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trvoris

report Posted Jan. 20, 2013 4:38 PM

I made this for a church event and there wasn't a bit left. I did make a couple of changes. First, I made sure I didn't overcook the eggs. I only used about 1/3 of the can of cream of mushroom soup. I thinned it with a little water since I didn't want it to be too soupy and microwaved it so it wasn't jelly like. I used bacon, mushrooms and peppers and no chives. It was a hit and I will definitely make this again with other add ins.

satisfied

report Posted Oct. 13, 2010 2:59 PM

I did not care for the cream of mushroom soup, I will sub with the other reviewer's suggestions. Great for breakfast at supper time. Will make again.

mommalisa3

report Posted Jan. 4, 2010 7:28 AM

I have made this recipe quite a few times and have ALWAYS received rave reviews. I sub out the mushroom soup for cream of onion or celery soup (depending on the crowds needs) and put bacon on the side if vegetarian in the crowd.