Slow Cooker Make-Ahead Scrambled Eggs

 

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

1/2

teaspoon salt

1/4

teaspoon pepper

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)

• 1 In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
• 2 Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
• 3 Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
• 4 Serve immediately, or cover and keep warm on low setting for up to 4 hours.