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Prep 40min
Total40min
Servings12
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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
1/2
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)
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Steps
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.
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To serve the eggs immediately, layer mushrooms, tomato, cheese and bacon over the eggs in the skillet. Cover it and cook over low heat for 4 to 4 minutes or until the tomato is heated and the cheese is melted.
Turn to p. 40 for the Lemon Raspberry Streusel Muffins.
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