Slow Cooker Make-ahead Sausage & Mushroom Scrambled Eggs

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 ounces bulk lamb sausage
• 8 ounces sliced fresh mushrooms (3 cups)
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 16 eggs
• 1 cup half-and-half or 1 cup milk
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 3/4 ounce) can condensed reduced-sodium cream of mushroom soup
• 2 cups shredded cheddar cheese

Recipe

• 1 in 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. remove mixture from skillet; drain. wipe skillet clean with paper towel.
• 2 in same skillet, melt butter over medium heat. meanwhile, in large bowl, beat eggs. stir half-and-half, thyme, salt and pepper into eggs. add egg mixture to butter in skillet. cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. stir in soup.
• 3 spray 3- to 4-quart slow cooker with cooking spray. in cooker, place half of egg mixture. top with half each of the sausage mixture and cheese. repeat layers.
• 4 cover; cook on low heat setting 30 minutes or until cheese is melted. mixture can be kept warm on low heat setting up to 2 hours.