Make Ahead Scrambled Eggs For A Crowd - cooking recipe

Ingredients

8 slices bacon
3 cups sliced mushrooms
3 tablespoons butter
16 eggs
1 cup half-and-half or 1 cup milk
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered,sliced
2 cups shredded cheddar cheese
salt & pepper

Preparation

Fry bacon until crisp.
Drain on paper towels.
Crumble then set aside,reserve 1 T drippings.
Add mushrooms to drippings, cook 4 min stirring often.
Remove from skillet.
Wipe skillet clean.
Melt marge in skillet over medium heat.
Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
Stir in soup & chives.
Place half the egg mixture in 3 1/2or 4 quart slow cooker.
Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
Cover, cook on low for up to 4 hours.