Ingredients
4 large eggs8 large egg whites1-1/3 cups fat-free milk3 teaspoons chili powder 1/2 teaspoon ground cumin1/2 teaspoon pepper1/2 teaspoon cayenne pepper1 can (15 ounces) black beans, rinsed and drained1 can (7 ounces) Mexicorn, drained1 cup cubed fully cooked ham1 cup shredded extra-sharp cheddar cheese1 can (4 ounces) chopped green chiles, drained6 slices whole wheat bread, lightly toasted and cubedPico de gallo, optional
Preparation
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.
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.
