Slow Ham, Gouda, and Potato Bake
cups frozen diced hash brown potatoes
ounces reduced-sodium cooked ham, chopped
cup shredded Gouda cheese (4 ounces)
cup chopped red sweet pepper (1 medium)
cup chopped onion (1 medium)
eggs, lightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed
10 3/4 ounce can condensed reduced-sodium cream of mushroom soup
cup fat-free milk
teaspoon ground black pepper
low-fat whole grain English muffins, split and toasted
- 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.
- Cover and cook on low-heat setting for 6 to 7 hours.
- 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