Western Omelet Casserole

Colleen Sowa

By
@colleenlucky7

This is an easy make ahead meal! Our family enjoys waking up to this after Christmas and Easter as a great way to use up some left over ham!

This is EGG-CELLENT !!!




*** This is not my photo, but one from the internet.


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Comments:

Serves:

10 -15

Prep:

25 Min

Cook:

9 Hr

Ingredients

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

Directions Step-By-Step

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.

About this Recipe