Slow-Cooker Make-Ahead Scrambled Eggs

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you’re ready to serve. MORE+ LESS-

By Betty Crocker Kitchens

March 3, 2010

slices bacon

package (8 oz) sliced fresh mushrooms (3 cups)

tablespoons margarine or butter

eggs

cup half-and-half or milk

1/2

teaspoon salt

1/4

teaspoon pepper

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

tablespoons chopped fresh chives

Italian plum tomatoes, quartered, sliced

cups shredded Cheddar cheese (8 oz)

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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.

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.