Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

Prep 30 min
Total 60 min
Servings 12

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

By Betty Crocker Kitchens

Updated December 8, 2009

Ingredients

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)

Steps

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.

Try using Italian-style soy-protein crumbles in place of the sausage for a vegetarian variation. In nonstick skillet, cook mushrooms and bell peppers in 1 teaspoon oil until tender. Stir in crumbles; cook until warm. Remove mixture from skillet; continue with step 2.
In place of the Cheddar cheese, use an Italian cheese blend.

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 10g 52% Trans Fat 0g
Cholesterol: 325mg; 108%
Sodium: 490mg; 21%
Potassium: 270mg; 8%
Total Carbohydrate: 5g; 2%
Dietary Fiber 0g 0% Sugars 3g
Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 8%; 8%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;