Ingredients
8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)
Directions
8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)
Directions
- 1 In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
- 2 Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
- 3 Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
- 4 Serve immediately, or cover and keep warm on low setting for up to 4 hours.
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