Breakfast Cheese Souffle Source of Recipe: Joanna M. Lund Another Potful of Recipes p.249 Serves 6 (1 cup)
Ingredients 8 slices reduced-calorie white bread, torn into small pieces 1 full cup diced Dubuque 97% fat-free ham or any extra-lean ham 1 1/2 cups shredded Kraft reduced-fat Chedder cheese 4 eggs, beaten or equivalent in egg substitute 1 1/2 cups (one 12-fluid-ounce) Carnation Evaporated Skim Milk 1/4 cup Land O Lakes Fat Free Half & Half 1 1/2 teaspoons dried parsley flakes 1/2 teaspoon lemon pepper 1/8 teaspoon paprika
Spray a slow cooker with butter-flavored cooking spray. In prepared container, layer half of bread, half of ham, and half of Chedder cheese. Repeat layers. In a large bowl, combine eggs, evaporated skim milk, half & half, parsley flakes, and lemon pepper. Carefully pour egg mixture into slow cooker container. Sprinkle paprika evenly over top. Cover and cook on HIGH for 2 hours.
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