Slow Cooker Make-Ahead Sausage & Mushroom Scrambled Eggs |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Recipe is from Betty Crocker. Ingredients:
8 ounces bulk pork sausage |
8 ounces 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 3 tablespoons margarine |
16 eggs |
1 cup half-and-half or 1 cup milk |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 3/4 ounce) can condensed reduced-sodium cream of mushroom soup |
2 cups shredded cheddar cheese |
Directions:
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.
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