Help with locating a crock pot recipe
11-28-2012, 04:24 AM
#11
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Join Date: Oct 2010
Location: Mn
Posts: 134
Yes, I'm going to try the Breakfast Bake, it may work, but I'll omit the bread and the spinach. The website Linhawk forwarded has a huge selection of recipes. Big thanks to all for checking your manuals. I found that recipe more years ago, then I care to remember.
11-28-2012, 04:26 AM
#12
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Location: Mn
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This is a huge website on crock pot cooking, well worth the time checking it out. I hope to do the happy dance after that too....I'm going to try the Breakfast bake, omitting the spinach and crusted bread.
11-28-2012, 04:58 AM
#13
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Location: Mn
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No, the recipe didn't call for potatoes, or meat. I have tried several crock pot recipes from different websites, and recipes with potatoes seems dry. I'll keep looking. Now, I'm not so careless, I have a three ring binder ( or 2 of) that I store all good/favorite recipes.
12-29-2012, 03:38 PM
#15
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Posts: 32
This recipe called for 8 strips of bacon fried and cut into bits to be added.
Make – Ahead Scrambled Eggs
3 T. margarine or butter
16 eggs
1 C. half-and-half or milk
½ t. salt
¼ t. pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup or cream of chicken soup
2 T. chopped fresh chives (opt.)
4 Italian plum tomatoes, quartered, sliced (opt.)
1 (8 pkg.) pkg. (3 cups) sliced fresh mushrooms (opt.)
8 oz. (2 cups) shredded Cheddar cheese
• Cook mushrooms until tender (if using)
• Melt margarine or butter in skillet
• Beat eggs in large bowl
• Add half-and-half and salt and pepper to eggs
• Cook eggs in skillet until firm but still moist
• Stir in soup and chives (if using)
• Place half of egg mixture in 3 ½ or 4 quart slow cooker (crock pot)
• Top with half each of the cooked mushrooms, tomatoes, and cheese
• Repeat layers
• Serve immediately, or cover and keep warm on low setting for up to 4 hours
• Makes 12 3/4 cup servings.
Make – Ahead Scrambled Eggs
3 T. margarine or butter
16 eggs
1 C. half-and-half or milk
½ t. salt
¼ t. pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup or cream of chicken soup
2 T. chopped fresh chives (opt.)
4 Italian plum tomatoes, quartered, sliced (opt.)
1 (8 pkg.) pkg. (3 cups) sliced fresh mushrooms (opt.)
8 oz. (2 cups) shredded Cheddar cheese
• Cook mushrooms until tender (if using)
• Melt margarine or butter in skillet
• Beat eggs in large bowl
• Add half-and-half and salt and pepper to eggs
• Cook eggs in skillet until firm but still moist
• Stir in soup and chives (if using)
• Place half of egg mixture in 3 ½ or 4 quart slow cooker (crock pot)
• Top with half each of the cooked mushrooms, tomatoes, and cheese
• Repeat layers
• Serve immediately, or cover and keep warm on low setting for up to 4 hours
• Makes 12 3/4 cup servings.
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