Slow-Cooker Make-Ahead Scrambled Eggs

 


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)
Steps

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.

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