Zutaten für Crock Pot Eggs Benedict
- Hard Boiled Egg
- Little Smokies Sausages
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces velveeta cheese, cubed
- Cream Of Mushroom Soup
- English Muffins
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Zubereitung von Crock Pot Eggs Benedict
- Melt 2 tablespoons of butter in a saucepan over low heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 2 cups of milk, stirring constantly until smooth.
- Reduce heat to low and stir in 1 (10.75 ounce) can of condensed cream of mushroom soup and 8 ounces of velveeta cheese, stirring until the cheese is completely melted and the sauce is smooth.
- Gently stir in 6 hard-boiled eggs (peeled and halved or quartered).
- Add 8 ounces of smoked sausage links, sliced into 1/2-inch thick rounds.
- **Make-Ahead Option:** If preparing the day before, refrigerate the mixture. The next morning, transfer to a greased slow cooker and cook on low for 2-3 hours, or until heated through.
- **Alternative Cooking Method:** For immediate cooking, preheat oven to 325°F (160°C). Pour mixture into a greased baking dish and bake for 20-25 minutes, or until heated through.
- Serve the creamy sauce generously over toasted English muffin halves or toasted bread rounds.
- If the sauce is too thick, thin with a little milk until desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
67g
Carbs
6g
