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Slow-Cooker Make-Ahead Scrambled Eggs
Slow-Cooker Make-Ahead Scrambled Eggs
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Prep Time:
40 minutes
Total Time:
40 minutes
Delicious slow cooker eggs for a crowd.
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 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)
Instructions:
  • In a large nonstick skillet, crisp up the bacon until golden. Place on paper towels to drain and crumble it; then set it aside. Leave 1 tablespoon of bacon drippings in the skillet. Cook the mushrooms in the drippings for 4 to 5 minutes until tender, stirring occasionally. Remove from the skillet and set aside. Wipe the skillet clean with a paper towel.
  • In the same skillet, melt the margarine over medium heat. In a large bowl, beat the eggs, then mix in the half-and-half, salt, and pepper until well blended. Pour the egg mixture into the skillet and cook over medium heat until it's firm yet still moist, stirring occasionally. Finally, incorporate the soup and chives into the mixture.
  • Spread a layer of half of the egg mixture at the bottom of a 3 1/2 or 4-quart slow cooker. Top it with half of the cooked mushrooms, tomatoes, cheese, and crumbled bacon. Repeat the layers.
  • Enjoy right away, or keep warm on a low setting for up to 4 hours.

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