Sharing A Recipe

Shannon over at Homeschool Trial Year asked about the Crockpot Breakfast I had in my weekly menu a couple weeks ago. So, albeit a bit late in coming (so sorry Shannon), here it is. This is a healthier version, so make whatever adjustments you may need to fit your diet and budget.

Crockpot Breakfast
1 (28 oz) bag Ore-Ida Frozen Potatoes O'Brien, slightly thawed
1/2 c. diced onion
1 lb. lean ham, diced
2 c. fat free shredded cheddar cheese
1 c. skim milk
3 c. egg substitute
1/2 tsp. salt
1 tsp. pepper

-Spray crockpot with non-stick cooking spray.

-Place 1/3 of the potatoes in the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham, and 1/3 of the cheese.

-Repeat this step two more times (until you have 3 layers), ending with the layer of cheese.

-Beat together the egg substitute, milk, salt, and pepper.

-Pour mixture over the layers in the crockpot.

-Cover and cook on low for 9-10 hours overnight.

-Cut into 8 wedges when ready to serve.

Servings: 8
Per serving: 250 Calories; 3g. fat (10.9% calories from fat); 31g. protein; 22g. carbohydrate; 3g. dietary fiber; 30mg. cholesterol; 1414mg. sodium;
Exchanges: 0 grain (starch); 8 lean meat; 0 vegetable; 0 non-fat milk; 0 fat.
Weight Watchers Points: 5