Slow Cooker Make-Ahead Sausage & Mushroom Scrambled Eggs

Recipe is from Betty Crocker.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 8  ounces bulk pork sausage
• 8  ounces  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 3  tablespoons margarine
• 16  eggs
• 1  cup half-and-half or 1  cup milk
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (10 3/4ounce) can  condensed  reduced-sodium cream of mushroom soup
• 2  cups  shredded cheddar cheese

Directions

1. In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
2. In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
3. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
4. Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.