WESTERN OMELET CASSEROLE

Western Omelet Casserole image

Provided by Colleen Sowa

Time 9h25m

Number Of Ingredients 9

1 pkg (32 ounces) frozen hashbrown potatoes
1 large onion (diced)
1 lb lean ham (cubed about 1-inch)
2 c cheddar cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper

Steps:

1. Butter the crock of the inside of your slow cooker. Layer 1/3 of the potatoes, veggetables, ham and cheese in the slow cooker. Repeat to do three layers.
2. Beat together the milk, spices and eggs very well. Pour this mixture over the layered items in the slow cooker. Put the lid on the slow cooker.
3. Cook overnight on low heat (about 8 - 9 hours).
4. *** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
5. *** This can also be made by layering into a large deep casserole pan. Cover, refrigerate overnight. Bake in a 350 degree oven covered for 35 minutes. Uncovered for 15 minutes.

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