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.
Ingredient
- 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)
Direction
- 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.
- 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.
- 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.
- Serve immediately, or cover and keep warm on low setting for up to 4 hours.
