Crock Pot Scrambled Eggs

Easter is coming which means company for the weekend. Some wake up early and are ready to eat. Others move more slowly and like to have their coffee before entertaining the thought of food. I like to make them all happy. With this recipe I can. It's easy to throw together and can be kept warm in your slow cooker for up to four hours.
I usually make a double recipe since I have some hearty eaters (read "men"). Leftovers can be turned into breakfast burritos for a quick on-the-run breakfast during the week.

Make – Ahead Scrambled Eggs

8 slices bacon (or 1 package of real bacon bits)

3 T. margarine or butter

16 eggs

1 C. half-and-half or milk

½ t. salt

¼ t. pepper

1 (10 3/4 oz.) can condensed cream of mushroom soup or cream of chicken soup

2 T. chopped fresh chives (opt.)

4 Italian plum tomatoes, quartered, sliced (opt.)

1 (8 pkg.) pkg. (3 cups) sliced fresh mushrooms (opt.)
8 oz. (2 cups) shredded Cheddar cheese

·        Cook and crumble bacon

·        Cook mushrooms until tender (if using)

·        Melt margarine or butter in skillet

·        Beat eggs in large bowl

·        Add half-and-half and salt and pepper to eggs

·        Cook eggs in skillet until firm but still moist

·        Stir in soup and chives (if using)

·        Place half of egg mixture in 3 ½ or 4 quart slow cooker (crock pot)

·        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

• Makes 12 3/4 cup servings.

Never be afraid to ask for help! My husband usually cracks all
the eggs for me. Sometimes we prepare the egg mixture the night
before so all we have to do is scramble the eggs in the morning.

While he is cracking the eggs, I assemble the rest of
the ingredients and measure out the milk.
NOTE: I buy shredded cheese and bacon bits.

Once you have scrambled the egg/milk mixture, stir in the
condensed soup. My kids don't like mushroom, so I've been
known to use cream of chicken, onion or cheddar cheese soup.

To make clean-up easy I use a slow-cooker liner.
Place your egg mixture in the bottom.

Top with bacon bits.

Top with shredded cheese. Repeat.
Cover and set cooker on warm.
Let the cheese melt before serving.

Because there are always a few selective eaters I make this recipe as plain as possible--no chives, mushrooms or tomatoes. For those of us who like a little kick in the morning, I serve salsa on the side. A little toast, fresh fruit and a hot beverage rounds out an easy brunch.
I tripled the recipe to serve at Mom's Bible Study yesterday. The young mom's loved having a little protein to start their morning. Enjoy and Happy Easter!