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.