Breakfast Cheese Souffle
Source of Recipe
Joanna M. Lund
Recipe Introduction
Serves 6 (1 cup)
List of 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.
Final Comments
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
|
|
member logon
