Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

Name: Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs
Yield: 12
Ingredients: 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)

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-make-ahead-sausage-and-mushroom-scrambled-eggs/a0f1181e-7f52-4b8b-aa61-df2d39ad1095" target="_blank">www.bettycrocker.com.</a>

"Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese...."

INGREDIENTS

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8 oz bulk pork sausage

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1 package (8 oz) sliced fresh mushrooms (3 cups)

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1/4 cup finely chopped red bell pepper

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1/4 cup finely chopped green bell pepper

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3 tablespoons butter or margarine

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16 eggs

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1 cup half-and-half or milk

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1/2 teaspoon dried thyme leaves

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1/2 teaspoon salt

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1/4 teaspoon pepper

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1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup

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2 cups shredded Cheddar cheese (8 oz)

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