Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs

Ingredients

• 8 oz sausage meat 
• 8 oz mushrooms fresh sliced (3 cups)
• 0.3 cup bell pepper red finely chopped
• 0.3 cup bell pepper green finely chopped
• 3 tablespoons butter 
• 16  eggs 
• 0.5 teaspoon thyme leaves dried
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 10.8 oz cream of mushroom soup reduced-sodium canned
• 8 oz cheddar cheese shredded
• 1 cup frangelico 

Equipment

• bowl
• frying pan
• paper towels
• slow cooker

Directions

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. Wipe skillet clean with paper towel.
4. In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs.
5. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
6. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
7. Cover; cook on Low heat setting 30 minutes or until cheese is melted.
8. Mixture can be kept warm on Low heat setting up to 2 hours.