Slow Ham, Gouda, and Potato Bake

Skip the lines at the diner on busy weekend mornings by making this cheesy breakfast bake at home. This dish is also a great use for leftover ham.

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5 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 20 mins
  • Slow Cook: 6 hrs to 7 hrs (low)
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Slow Ham, Gouda, and Potato Bake
Ingredients
4
cups frozen diced hash brown potatoes
8
ounces reduced-sodium cooked ham, chopped
1
cup shredded Gouda cheese (4 ounces)
3/4
1/2
cup chopped onion (1 medium)
6
eggs, lightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed
1
10 3/4 ounce can condensed reduced-sodium cream of mushroom soup
1/2
cup fat-free milk
1/8
teaspoon ground black pepper
8
low-fat whole grain English muffins, split and toasted
Directions
  1. In a 3 1/2- or 4-quart slow cooker combine hash browns, ham, cheese, sweet pepper, and onion. Toss together until well mixed. In a medium bowl whisk together eggs, soup, milk, and black pepper. Pour over potato mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 7 hours.
  3. Serve ham mixture over English muffins.
Nutrition Facts (Slow Ham, Gouda, and Potato Bake)
    Per serving:
  • 392 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 189 mg chol.,
  • 886 mg sodium,
  • 53 g carb.,
  • 7 g fiber,
  • 9 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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