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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This is easy to prepare the night before, and let your crock pot do the work the next morning for a yummy breakfast. This recipe has been passed from a neighbor, to a friend, etc. I recently served it at my sister's Baby Shower Brunch. The recipe can easily be doubled (even tripled). Cook time does not include boiling eggs. Ingredients:
1 dozen hard-boiled egg, cut up |
1 (16 ounce) package little smokies sausages, smokie cheese links (cut into small pieces or use the little smokies ) |
1/2 cup butter or 1/2 cup margarine |
1/4 cup flour |
1/2 cup milk |
1/2 lb velveeta cheese |
1 (10 3/4 ounce) can cream of mushroom soup (99.9% fat free works fine) |
6 english muffins (or use crimp bread) |
Directions:
1. Melt butter on low heat, add flour.
2. Whisk in milk.
3. Add soup and Velveeta cheese until cheese melts.
4. Add hard-boiled eggs.
5. Add smokie cheese links.
6. If making the day before, refrigerate and heat on low in the crock pot.
7. **OR Bake at 325 degrees for 20 minutes and serve.
8. Serve over toasted english muffin halves or crimp bread.
9. If sauce is too thick, thin with a little milk.
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