Make Ahead Sausage and Mushroom Scrambled Eggs
8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tbsp butter
16 eggs
1 cup half and half
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
1 can cream of mushroom soup
2 cups shredded cheddar cheese
In a 12 in nonstick skillet, cook sausage over medium high heat 5-7 minutes, stirring
occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4-5 minutes,
stirring frequently, until vegetables are tender. Remove mixture from skillet; drain.
Wipe skillet clean with paper towel.
In the same skillet, melt butter over medium heat. Meanwhile, in a large bowl, beat eggs.
Stir in 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.
Spray a 3-4 quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top
with half of sausage mixture and cheese. Repeat layers.
Cover cook on Low heat setting for 30 minutes, or until cheese is melted. Mixture can be kept
warm for up to 2 hours, on the low setting.
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