Slow Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

By nurseliz

Ingredients

• 8 8
• oz bulk pork sausage
• 1 1
• package (8 oz) sliced fresh mushrooms (3 cups)
• 1/4 1/4
• cup finely chopped red bell pepper
• 1/4 1/4
• cup finely chopped green bell pepper
• 3 3
• tablespoons butter or margarine
• 16 16
• eggs
• 1 1
• cup half-and-half or milk
• 1/2 1/2
• teaspoon dried thyme leaves
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 1 1
• can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
• 2 2
• cups shredded Cheddar cheese (8 oz)

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

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.