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Here's a sample recipe from the cookbook!
Slow-Cooker Breakfast Casserole
Thanks to Felice Jones from Boise, Idaho, for sharing this stick-to-your-ribs recipe!
32-oz. pkg. frozen diced potatoes, divided
12 slices center-cut bacon, diced, crisply cooked and divided
1 onion, diced and divided
1 green pepper, diced and divided
1/2 c. shredded Monterey Jack cheese, divided
1 doz. eggs
1 c. 2% reduced-fat milk
1 t. salt
1 t. pepper
Layer 1/3 each of potatoes, bacon, onion, green pepper and cheese. Repeat layers 2 more times, ending with a layer of cheese; set aside. In a bowl, beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker. Cover and cook on low setting for 8 to 9 hours. Makes 10 servings.
Nutrition Per Serving: 239 calories, 10g total fat, 4g sat fat, 268mg cholesterol, 542mg sodium, 22g carbohydrate, 2g fiber, 15g protein
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