Slow-Cooker Make-Ahead Scrambled Eggs

(3)
  3 reviews
  • 40|min prep time
  • 40|min total time
  • 11 ingredients
  • 12 servings

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)

Directions

  1. 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. 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. 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. 4 Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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