Ingredients for Make Ahead Scrambled Eggs For A Crowd
- 1 pound bacon
- 8 ounces sliced mushrooms
- butter
- 12 large eggs
- 1 cup half-and-half
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons chopped fresh chives
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 teaspoon bacon drippings
- 2 tablespoons margarine
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How to Make Make Ahead Scrambled Eggs For A Crowd
- Fry 1 pound of bacon until crisp.
- Drain bacon on paper towels and crumble. Set aside, reserving 1 teaspoon of bacon drippings.
- Add 8 ounces of sliced mushrooms to the reserved bacon drippings. Cook for 4 minutes, stirring often.
- Remove mushrooms from skillet and set aside.
- Wipe the skillet clean.
- Melt 2 tablespoons of margarine in the skillet over medium heat.
- In a large bowl, beat 12 large eggs. Stir in 1 cup of half-and-half, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Pour egg mixture into the skillet and stir occasionally until almost set.
- Stir in 1 (10.75 ounce) can of condensed cream of mushroom soup and 2 tablespoons of chopped fresh chives.
- Place half of the egg mixture into a 3.5-4 quart slow cooker.
- Top with half of the cooked mushrooms, 1 cup of chopped tomatoes, 1 cup of shredded cheddar cheese, and half of the crumbled bacon.
- Repeat layers with remaining egg mixture, mushrooms, tomatoes, cheese, and bacon.
- Cover and cook on low for 2-4 hours, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
59g
Carbs
1g
