• Prep Time: 30 minutes
  • Cooking Time:
  • Serves: 12

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

  • Recipe Submitted by on

Category: Healthy Recipes, Eggs, Mashrooms

 Ingredients List

  • 8 oz bulk pork sausage
  • 1 package (8 oz) 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 margarine
  • 16 eggs
  • 1 cup half-and-half or milk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
  • 2 cups shredded Cheddar cheese (8 oz)


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.

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