Slow Cooker Make-Ahead Sausage & Mushroom Scrambled

Name: Slow Cooker Make-Ahead Sausage & Mushroom Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bulk pork sausage; 8 ounces sliced fresh mushrooms (3 cups); ¼ cup finely chopped red bell pepper; ¼ cup finely chopped green bell pepper; 3 tablespoons butter or 3 tablespoons margarine; 16 eggs; 1 cup half-and-half or 1 cup milk; ½ teaspoon dried thyme leaves; ½ teaspoon salt; ¼ teaspoon pepper; 1 (10 3/4 ounce) cancondensed reduced-sodium cream of mushroom soup; 2 cups shredded cheddar cheese

Servings: persons

8 ounces bulk pork sausage
8 ounces sliced fresh mushrooms (3 cups)
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
3 tablespoons butter or 3 tablespoons margarine
16 eggs
1 cup half-and-half or 1 cup milk
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon pepper
1 (10 3/4 ounce) cancondensed reduced-sodium cream of mushroom soup
2 cups shredded cheddar cheese

1
In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
2
Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender.
3
Remove mixture from skillet; drain.
4
Wipe skillet clean with paper towel.
5
In same skillet, melt butter over medium heat.
6
Meanwhile, in large bowl, beat eggs.
7
Stir half-and-half, thyme, salt and pepper into eggs.
8
Add egg mixture to butter in skillet.
9
Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist.
10
Stir in soup.
11
Spray 3- to 4-quart slow cooker with cooking spray.
12
In cooker, place half of egg mixture.
13
Top with half each of the sausage mixture and cheese.
14
Repeat layers.
15
Cover; cook on Low heat setting 30 minutes or until cheese is melted.
16
Mixture can be kept warm on Low heat setting up to 2 hours.

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces bulk pork sausage, 8 ounces sliced fresh mushrooms (3 cups), ¼ cup finely chopped red bell pepper, ¼ cup finely chopped green bell pepper, and more.

Yes, Slow Cooker Make-Ahead Sausage & Mushroom Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Make-Ahead Sausage & Mushroom Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions