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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

Instructions

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.

Each serving equals:

HE: 2 Protein * 1/2 Skim Milk * 2/3 Bread * 6 Optional Calories
****************************************
*********************
265 Calories * 9 gm Fat * 23 gm Protein * 23 gm Carbohydrate *
537 mg Sodium * 401 mg Calcium * 0 gm Fiber
****************************************
*********************
DIABETIC: 2 Meat * 1 Starch * 1/2 Skim Milk

WW Points: 6



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