Western Omelet Casserole
This is EGG-CELLENT !!!
*** This is not my photo, but one from the internet.
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- 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
- 1/2 tsp
- 1 tsp
- ground black pepper
1Butter 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.
2Beat 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.
3Cook 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.