Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you’re ready to serve.
Slow-Cooker Make-Ahead Scrambled Eggs
- Prep Time 40 min
- Total 40 min
- Servings 12
- Ingredients 11
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)
Instructions
-
Step1In 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.
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Step2Melt 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.
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Step3Place 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.
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Step4Serve immediately, or cover and keep warm on low setting for up to 4 hours.
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;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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