Make ahead scrambled eggs for a crowd

Submitted by mmlwjr

"So good & easy could be made the night before, then cooked up for brunch. This came from my mom"

 

• Ready In: 4hrs 40mins
• Ingredients: 10
• Serves: 12

ingredients

• 8 slices bacon
• 3 cups sliced mushrooms
• 3 tablespoons butter
• 16 eggs
• 1 cup half-and-half or 1 cup milk
• 1 (10 ounce) can condensed cream of mushroom soup
• 2 tablespoons chopped fresh chives
• 4 Italian plum tomatoes, quartered,sliced
• 2 cups shredded cheddar cheese
• salt & pepper

directions

1. Fry bacon until crisp.
2. Drain on paper towels.
3. Crumble then set aside,reserve 1 T drippings.
4. Add mushrooms to drippings, cook 4 min stirring often.
5. Remove from skillet.
6. Wipe skillet clean.
7. Melt marge in skillet over medium heat.
8. Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
9. Stir in soup & chives.
10. Place half the egg mixture in 3 1/2or 4 quart slow cooker.
11. Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
12. Cover, cook on low for up to 4 hours.

Reviews

[Tornado Ali]

These turned out pretty good, I must say. Don't overstir, or they won't be fluffy, rather grainy. I think they need some more spice - garlic and maybe a bit of basil.