My H-E-B Texas Life Magazine, January 2013
1red bell pepper, cored and diced,
3green onions, sliced, divided,
1 1/2c.H-E-B Reduced-Fat Shredded Cheddar Cheese,
1 1/2c.H-E-B Real Egg,
1 1/2c.H-E-B Low Fat Milk,
1/2 tsp.black pepper,
1c.H-E-B The Baker's Scoop Baking Mix,
6oz.Fully Cooked Turkey Bacon, diced,
1Coat slow cooker insert with nonstick cooking spray.
2In a large bowl, combine potatoes, red pepper, half of green onions, and 1/2 cup cheese. Place mixture in the slow cooker.
3In a mixing bowl, whisk eggs, milk, and black pepper. Gradually whisk in baking mix. Pour egg mixture over potatoes. Sprinkle with turkey bacon, remaining green onion, and cheese.
4Cover and slow-cook on low for 6 hours.
Calories: 160, Total Fat: 4g, Saturated Fat: 2g, Sodium: 450mg, Carbohydrates: 18g, Dietary Fiber: 2g, Sugar: 3g, Protein: 13g