Slow Ham, Gouda, and Potato Bake

By jenlin

Ingredients

• 4 cups frozen diced hash brown potatoes
• 8 ounces reduced-sodium cooked ham, chopped
• 1 cup shredded Gouda cheese (4 ounces)
• 3/4 cup chopped red sweet pepper (1 medium)
• 1/2 cup chopped onion (1 medium)
• 6 eggs, lightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed
• 1 10 3/4 ounce can condensed reduced-sodium cream of mushroom soup
• 1/2 cup fat-free milk
• 1/8 teaspoon ground black pepper
• 8 low-fat whole grain English muffins, split and toasted

Preparation

Step 1

Directions

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.