8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)
In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. 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.
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.
Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.
Recipe shared from: http://www.bettycrocker.com/recipes/slow-cooker-make-ahead-sausage-and-mushroom-scrambled-eggs/a0f1181e-7f52-4b8b-aa61-df2d39ad1095