Southwestern Breakfast

Ingredients

• 4 large eggs
• 8 large egg whites
• 1-1/3 cups fat-free milk
• 3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (7 ounces) Mexicorn, drained
• 1 cup cubed fully cooked ham
• 1 cup shredded extra-sharp cheddar cheese
• 1 can (4 ounces) chopped green chiles, drained
• 6 slices whole wheat bread, lightly toasted and cubed
• Pico de gallo, optional

Directions

1. In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.