Crock Pot Eggs Benedict

• 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)

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.

egg, sausages, butter, flour, milk, velveeta cheese, cream of mushroom soup, muffins

Taken from www.food.com/recipe/crock-pot-eggs-benedict-277405 (may not work)