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
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Aku Joyce
[email protected]I'm not really a breakfast person, but these eggs are so good that I actually look forward to eating them in the morning.
Sanya Joseph
[email protected]I'm always looking for new breakfast ideas and this one is a keeper. These eggs are so flavorful and they reheat really well.
Gabriella Travieso
[email protected]I've made these eggs several times now and they're always a hit. They're so easy to make and they taste great.
Oageng Ndobe
[email protected]These eggs are the perfect way to start my day. They're healthy, filling, and delicious. I highly recommend this recipe!
shamjit jim
[email protected]I was really excited to try this recipe, but I was disappointed. The eggs were overcooked and rubbery.
Seadristya Shrestha
[email protected]These eggs were a lifesaver on busy mornings. I just popped them in the microwave for a minute and breakfast was ready.
King Tiger
[email protected]I'm not a fan of meal prepping, but this recipe is actually really easy and convenient. I'll definitely be making these eggs again.
Alausa Omobolanle
[email protected]My kids loved these eggs! They're so much better than the instant kind.
Mtengera Hamida
[email protected]I'm always looking for new ways to use my slow cooker. This recipe is a great way to get a healthy breakfast on the table without having to do any work in the morning. Thanks for sharing!
Matryzah Trymore
[email protected]These eggs were so fluffy and moist! I was really impressed. I will definitely be making these again.
Mala Das
[email protected]I followed the recipe exactly and my eggs turned out really rubbery. Maybe I overcooked them? I'll try again next week with a lower cook time.
Mars Anderson
[email protected]I'm not a huge fan of scrambled eggs, but I do love a good breakfast burrito. This recipe was perfect for me because I could make a bunch of eggs ahead of time and then just wrap them up in a tortilla with some cheese and salsa. So easy and delicious
Rizwan ali
[email protected]Finally a fool-proof way to meal prep eggs. I've tried baking them in muffin tins and freezing them, but they always come out dry. This method is so much better.
Alidu Katara
[email protected]This was an AMAZING make-ahead breakfast recipe idea! I'm trying to eat healthier and I'm always looking for easy and healthy grab-and-go breakfasts. The eggs were cooked perfectly and didn't get rubbery or weird.