Breakfast in the CrockPot

12 soft scrambled eggs
1 can cream of mushroom soup
1 lb. cooked breakfast meat
1 package shredded cheese
1 c. cooked veggies of choice

Thoroughly coat the crockpot with butter.

Mix soft scrambled eggs and mushroom soup. Place half in the bottom of the crockpot.

Top with meat and veggies and 1/2 of the cheese.

Layer remaining egg mixture next. Top with remaining cheese.

Ready to eat when the cheese melts (approx 20 minutes) and can be kept warm for up to 4 or 5 hours!

This is my go to for Sunday breakfast. The kids all get up at their own pace and eat whenever they get up!

The variations are endless. I’ve used sour cream instead of mushroom soup. I’ve made mexican versions using salsa. Anything you like with eggs works!  You can also add in hash browns.

Breakfast Casserole Ingredients

The ingredients.  Cooking the sausage and mushrooms.  Soft scrambling the eggs.

Sausage and Mushrooms for Breakfast


Soft Scrambled Eggs