Ham, Gouda and Potato Bake (for the crock pot!)
  • 4 cups frozen diced hash browns
  • 8 ounces chopped ham
  • 1 cup shredded Gouda
  • ½ cup chopped red pepper
  • 6 eggs, lightly beaten
  • 1 (10.75 ounce) can cream of mushroom soup
  • ½ cup milk (I used 2%)
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground mustard
  • 8 English muffins or tortillas, for serving
  1. Spray the ceramic insert of a 3½ to 4-quart crock pot. Combine hash browns, ham, cheese, and red pepper and place in your crock pot. In a medium bowl, stir together soup, milk, eggs, and spices. Pour over potato mixture in your crock pot.
  2. Cover, and cook on low for 6 to 7 hours. Serve mixture over English muffins or wrapped in tortillas.
from Skinny Slow Cooker magazine: Better Homes and Gardens 2012
Nutrition Information
Serving size: serves 8
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/ham-gouda-and-potato-bake-for-the-crock-pot/