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.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Serve immediately, or cover and keep warm on low setting for up to 4 hours.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gemma Davey
[email protected]This is the best scrambled eggs recipe I've ever tried! The eggs were so fluffy and flavorful. I'll definitely be making this again and again.
Tiptop Decoretor
[email protected]These eggs were a bit too runny for my taste, but the flavor was good. I think I'll cook them for a little longer next time.
Firdausi Mukunda
[email protected]I love make-ahead breakfasts, and this recipe is a new favorite. The eggs were cooked perfectly and the flavor was delicious. I'll definitely be making this again.
Samual Hain
[email protected]The eggs were a little bland for my taste. I think I'll add some more salt and pepper next time.
Umair Haroon
[email protected]This is a great recipe for a quick and easy breakfast. I love that I can just throw everything in the slow cooker and forget about it until morning.
Shelinah Gomez
[email protected]Overall, I really enjoyed this recipe. The eggs were fluffy and flavorful, and the cheese and veggies added a nice touch. I'll definitely be making this again.
Mulaudzi Tsireledzo
[email protected]These eggs were a bit dry for my taste, but the flavor was good. I think I'll add a little more milk next time.
Crazy Santosh
[email protected]I wasn't sure how scrambled eggs would turn out in a slow cooker, but I was pleasantly surprised. They were just as good as if I had made them on the stovetop.
Asiamah Musah
[email protected]I love the idea of using a slow cooker to make scrambled eggs. It's so convenient and the eggs come out perfectly cooked.
Al Ku
[email protected]These were the best slow-cooker scrambled eggs I've ever had! The cheese and veggies added so much flavor.
Tariq Iqbal
[email protected]I'm a huge fan of make-ahead breakfasts. This recipe is easy to follow and the eggs turned out fluffy and delicious.
Martha Amoit
[email protected]These scrambled eggs were a lifesaver for our busy family! I love that I can prep them the night before and have a hot breakfast ready in the morning.