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Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs
Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs
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Prep Time:
30 minutes
Total Time:
1 hour
Effortless make-ahead scrambled eggs packed with sausage, mushrooms, peppers, and cheese for a delicious breakfast!
Ingredients:
  • 8 oz bulk pork sausage
  • 1 package (8 oz) 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 margarine
  • 16 eggs
  • 1 cup half-and-half or milk
  • 1/2 teaspoon dried thyme leaves
  • 1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
  • 2 cups shredded Cheddar cheese (8 oz)
Instructions:
  • - In a 12-inch nonstick skillet, sauté the sausage over medium-high heat for 5 to 7 minutes until no longer pink. - Add mushrooms and bell peppers, cook for another 4 to 5 minutes until vegetables are tender. - Remove the mixture from the skillet and drain. Wipe the skillet clean with a paper towel.
  • Melt butter in skillet over medium heat. In a large bowl, beat eggs, then mix in half-and-half, thyme, salt, and pepper. Pour egg mixture into skillet with melted butter and cook for about 7 minutes on medium heat, stirring constantly until firm yet moist. Stir in soup.
  • Grease a 3- to 4-quart slow cooker with cooking spray. Layer half of the egg mixture, followed by half of the sausage mixture and cheese. Repeat the layers.
  • Cover and simmer on Low heat for 30 minutes, until the cheese is melted. The mixture can be kept warm on Low heat for up to 2 hours.

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