Crockpot Breakfast
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crockpot Breakfast calories by ingredient
Introduction
Wonderful dish to prepare and cook overnight for a hot meal when you wake up!Weight Watchers Points: 4 per serving Wonderful dish to prepare and cook overnight for a hot meal when you wake up!
Weight Watchers Points: 4 per serving
Number of Servings: 8
Ingredients
-
32 oz frozen hashbrowns, divided
1 lb lean ham, cooked, diced, divided
1 cup chopped onion, divided
1 cup chopped green pepper, divided
1 1/2 cup 2% Reduced-fat shredded Cheddar cheese, divided
12 egg whites
1 cup skim milk
1 tsp salt
1/2 tsp fresh ground black pepper
Directions
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.