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Crock Pot Scrambled Eggs Recipe

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This recipe for Crock Pot Scrambled Eggs, by , is from The Stienike Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bobbi Stienike


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

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




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