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Slow-Cooker Make-Ahead Scrambled Eggs

Name: Slow-Cooker Make-Ahead Scrambled Eggs
Prep time: 40 min
Total time: 40 min
Yield: 12
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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Prep 40 min
Total 40 min
Servings 12

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

By Betty Crocker Kitchens

Updated Mar 3, 2010

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)

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.

Tips from the Betty Crocker Kitchens

tip 1
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.

Nutrition

290 Calories, 22g Total Fat, 17g Protein, 5g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 3/4 Cup

Calories: 290

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 9g; 47%

Trans Fat: 1g

Cholesterol: 315mg; 106%

Sodium: 640mg; 27%

Potassium: 280mg; 8%

Total Carbohydrate: 5g; 2%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 17g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 2%; 2%

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; 0 High-Fat Meat; 2 Fat;