Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs Recipe - BettyCrocker.com

Ingredients

• 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
• 16 eggs
• 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)