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Slow Cooker Mock Eggs Benedict

  • Cooking Time:

    3 hours
  • Servings:

    12

Ingredients

12 hard-boiled eggs, diced
1/2 c. butter
1/4 c. flour
1/2 c. milk
1/2 lb. Velveeta cheese
10 3/4 oz. can Cream of Mushroom Soup
6 Slices of Canadian Bacon, heated
6 English muffins


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

  1. Place but­ter in a medi­um sauce pan on medi­um-low heat.
  2. Once but­ter is melt­ed, stir in the flour and cook just slight­ly to brown and fla­vor.
  3. Slow­ly pour in the milk while whisk­ing con­stant­ly.
  4. Add mush­room soup and cheese.
  5. Con­tin­ue stir­ring until ingre­di­ents are all melt­ed and the sauce is smooth.
  6. Stir in eggs.
  7. Pour mix­ture into a 4–5 Quart slow cook­er
  8. Cov­er and Cook on Low for 3 hours.
  9. When recipe is fin­ished cook­ing, but­ter a toast­ed Eng­lish muf­fin.  Top with a slice of Cana­di­an bacon and the Eggs Bene­dict sauce.

Hap­py Crock­ing!

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XOXO -

Jenn

Crock Pot Eggs Benedict

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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