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Recipe Category: Casserole
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Casserole
Overnight Breakfast Casserole Slow Cooker Recipe
Ingredients
- 905g frozen hash brown potatoes
- 1 pound (455 g) cooked ham, cubed
- 1 cup (160 g) diced onion
- 1 cup (150 g) diced green bell pepper
- 1½ cups (173 g) shredded Cheddar cheese
- 705 ml egg substitute
- 1 cup (235 ml) skim milk
- 1 tsp black pepper
Method
- Layer one-third of the hash browns, ham, onions, peppers, and cheese in the slow cooker
- Repeat until you have three layers
- Beat egg substitute, milk, and pepper and pour over layers in the slow cooker; cover and turn on low
- Cook for 10 to 12 hours overnight
- Yield: 8 servings
- Per serving: 251 g water; 546 calories (48% from fat, 25% from protein, 27% from carb)
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