Slow Cooker Make Ahead Scrambled Eggs

Hi Folks,

I hope you had a blessed Christmas and that you enjoyed lots of good food! I have a few recipes to share with you. But the best one that got the most raves was this one. I usually make an egg casserole the night before. But I decided to  make this Betty Crocker recipe early in the morning and keep it warm until breakfast. It is now our family’s favorite! I served with it a make ahead French Toast recipe that I’ll share with you next week. 

Slow Cooker Make-Ahead Scrambled Eggs  (serves 12)                 Slow Cooker Make Ahead Scrambled Eggs


  • 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

  • ½ teaspoon salt

  • ¼ 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)


  1. 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.

  1. 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.

  1. 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.

  1. Serve immediately, or cover and keep warm on low setting for up to 4 hours.

One Response to “Slow Cooker Make Ahead Scrambled Eggs”
  1. toddfisk says:

    I am going to make this tomorrow!

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