Cooking Time:
3 hoursServings:
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!
- Place butter in a medium sauce pan on medium-low heat.
- Once butter is melted, stir in the flour and cook just slightly to brown and flavor.
- Slowly pour in the milk while whisking constantly.
- Add mushroom soup and cheese.
- Continue stirring until ingredients are all melted and the sauce is smooth.
- Stir in eggs.
- Pour mixture into a 4-5 Quart slow cooker
- Cover and Cook on Low for 3 hours.
- 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
