Crockpot Western Omelet Casserole (Core)

1 bag (32 oz.) frozen hash brown potatoes, plain

1 lb. lean cooked ham, cubed

1 med. diced onion

1 green bell pepper diced

1 ½ C ff shredded cheddar or soy cheese

1 dozen eggs

1 C ff milk

1 tsp. salt

1 tsp. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of ham then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt & pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. Serves 12.

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Crockpot Breakfast

Yield: 12 servings; 6 points per serving

32 oz frozen hash brown potatoes

16 oz cooked lean ham

1 cup onion(s)

1 small green pepper(s)

16 oz Kraft 2% Milk Natural Cheese Sharp Cheddar Cheese

2 cup Egg Beaters Egg Beaters

1 cup 1% low-fat milk

1 cup tomato(es)

1/2 cup salsa

6 second spr PAM Cooking Spray

Place a layer of frozen potatoes on the bottom of a greased crockpot or slow cooker. Followed by a layer of bacon or ham, then onion, green pepper, and cheese.

Beat the eggs, milk, salt and pepper together. Pour over the mixture in the crockpot or slowcooker. Cover and cook on low 10-12 hours. (make sure you do not cook it longer because the eggs might burn.)

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6-Grain Crockpot Breakfast

Yield: 6 servings

2 1/2 Tbsp bulghur wheat

2 1/2 Tbsp brown rice

2 Tbsp barley

2 Tbsp quinoa

2 Tbsp cornmeal

1/4 cup rolled oats

1 cup diced apple

1 1/2 tsp cinnamon

3 cups water

1 Tbsp vanilla extract

Combine ingredients in crockpot and mix well. Cover and cook on low 6-8 hours. Stir before serving and add more water if needed. Serve hot.

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