"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Crock Pot Scrambled Eggs Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crock Pot Scrambled Eggs, by , is from The Stienike Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Bobbi Stienike
Added: Saturday, January 29, 2005

Category:

Ingredients:
8 slices bacon
3 c fresh sliced mushrooms
3 T butter
16 eggs
1 cup 1/2 and 1/2 or milk
1/2 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
2 T chopped chives
4 plum tomatoes, quartered and sliced
2 cups cheddar cheese, grated

Directions:
Crisp bacon, drain and crumble.
In bacon drippings, cook mushrooms until tender. Remove, wipe skillet clean.
Melt butter in skillet medium heat. Beat eggs in a bowl add the 1/2 & 1/2, salt and pepper, blend well.
Add eggs to butter in skillet, cook on medium heat until firm but still moist. Stir in soup and chives.
Place 1/2 of the eggs in a crock pot, tip with 1/2 of the mushrooms, tomatoes, cheese and bacon. Repeat layers. Low setting for 4 hours or may be serve immediately.

Personal Notes:
Great for breakfast pot lucks at work or Christmas brunch.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

25461W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!