*Requires resting overnight-just pop it in first thing in the morning and enjoy a hassle-free brunch! *Serves 6-8. This works best if you have a slow cooker with a removable insert. Prep time: 20 minutes plus overnight Cook time: 3 hours on high or 7 hours on low
per serving: 536 calories; 31 grams protein; 43 grams total fat; 1 gram fiber; 16 grams saturated fat; 6 grams carbohydrates; 319 mgs cholesterol; 981 mgs sodium; 14 WW points plus
Kid Friendly Crockpot Crockpot
Slow Cooker Overnight Southwestern Brunch Bake
2 pounds ground Italian sausage (can sub chorizo)
4 6-inch corn tortillas cut into 1-inch strips
8 large eggs
3/4 cups milk
1 teaspoon ground cumin
2 4-ounce cans diced green chiles divided
2 cups shredded Mexican blend cheese divided
1/8 teaspoon paprika more to taste
1 tomato thinly sliced
1 cup prepared chunky salsa
1 cup sour cream
 Cook the sausage in a large skillet over medium high heat, until browned, breaking up chunks, for 810 minutes.
 In a large bowl, mix eggs, milk and cumin and set aside. Drain sausage and set aside.
 In slow cooker coated with cooking spray, layer half the green chilies, half the tortilla strips, half the sausage and half the cheese. Repeat layers.
 Pour egg mixture over layers and sprinkle with paprika to taste. Cover and refrigerate the insert overnight.
 Top mixture with tomato slices and cook for 3 hours on high or 7 hours on low.. Serve topped with a dollop of sour cream and salsa, to taste.
Grapefruit Halves (with a twist)
2 grapefruits cut in half
3 tablespoons brown sugar
1 teaspoon cinnamon
3 tablespoons slivered almonds
 In a small bowl, combine brown sugar, cinnamon and almonds. With a sharp knife, cut around the edge of the grapefruits, then separate into segments. Sprinkle sugar mixture over the top of the grapefruits and place on a baking sheet.
 Place under broiler. Heat until just browned on top and serve. (Be careful not to overcook!)