• 12 eggs, hard-boiled, cut up
  • 16 oz. sausage, smokie cheese links (cut into small pieces or use the "little smokies")
  • 1/2 c. butter or 1/2 c. margarine
  • 1/4 c. flour
  • 1/2 c. milk
  • 1/2 lb Velveeta cheese
  • 10 3/4 oz. soup, cream of mushroom, canned (99.9% fat free works fine)
  • 6 English muffins (or use crimp bread)

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Slow Cooker Eggs Benedict is a great meal to fix for brunch, and serve with a wonderful bowl of fresh fruit!

  1. Melt butter on low heat, then add flour.
  2. Whisk in milk.
  3. Add soup and Velveeta cheese until cheese melts.
  4. Add hard-boiled eggs.
  5. Add smokies cheese links.
  6. Cover. Cook on Low for 3 hours.
  7. If making the day before, refrigerate and heat on low in the slow cooker.

Serve over toasted english muffin halves or crimp bread.

NOTE: If sauce is too thick, thin with a little milk.

Happy Crocking!

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Love,
Crock Pot Girl

Crock Pot Eggs Benedict

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