Slow Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

 

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

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup

2

cups shredded Cheddar cheese (8 oz)

• 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.