| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Crockpot, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 1/4 | c | Chopped fresh tomato |
| 1 | 16 oz cream-style corn | |
| 4 | Eggs | |
| 1/2 | c | Evaporated milk |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crock pot (or a souffle dish which fits in a larger crock pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted. Posted to recipelu-digest Volume 01 Number 405 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 837
Calories From Fat: 273
Total Fat: 30.8g
Cholesterol: 780.5mg
Sodium: 3042.6mg
Potassium: 1547.3mg
Carbohydrates: 109.7g
Fiber: 7.8g
Sugar: 28.1g
Protein: 43.4g