Crockpot Breakfast
- Number of Servings: 8
Ingredients
32 oz frozen hashbrowns, divided1 lb lean ham, cooked, diced, divided1 cup chopped onion, divided1 cup chopped green pepper, divided1 1/2 cup 2% Reduced-fat shredded Cheddar cheese, divided12 egg whites1 cup skim milk1 tsp salt1/2 tsp fresh ground black pepper
1. Spray Crockpot insert with nonstick cooking spray (or use crockpot liner) for easier cleanup.
2. Layer 1/3 hashbrowns, 1/3 ham, 1/3 onion, 1/3 green pepper, and 1/3 cheese.
3. Repeat layering two more times, ending with cheese. Set aside.
4. In large bowl, beat eggs, milk, salt and pepper.
5. Pour over layers in crockpot. Cover.
6. Cook on low for 10-12 hours overnight.
**Very important in crockpot cooking not to uncover during cooking-no matter how tempting! It reduces the tempurature quickly and increases cooking time by 20 minutes for each occurance.
Number of Servings: 8
Recipe submitted by SparkPeople user CORGANT715.
2. Layer 1/3 hashbrowns, 1/3 ham, 1/3 onion, 1/3 green pepper, and 1/3 cheese.
3. Repeat layering two more times, ending with cheese. Set aside.
4. In large bowl, beat eggs, milk, salt and pepper.
5. Pour over layers in crockpot. Cover.
6. Cook on low for 10-12 hours overnight.
**Very important in crockpot cooking not to uncover during cooking-no matter how tempting! It reduces the tempurature quickly and increases cooking time by 20 minutes for each occurance.
Number of Servings: 8
Recipe submitted by SparkPeople user CORGANT715.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 7.1 g
- Cholesterol: 31.5 mg
- Sodium: 1,067.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.9 g
- Protein: 22.8 g
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