Make ahead scrambled eggs for a crowd

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

• Ready In: 4 hrs 40 mins
• 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.