Luscious Marilyn

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.

Luscious Marilyn

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.

Luscious Marilyn

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.

rjwilder

The breakfast bake sounds like a quiche, I'm definately going to make it tomorrow to have after church. Yummy!

ilovequilts34

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.