Pine Street Diner Western in a Crockpot

Name: Pine Street Diner Western in a Crockpot
Cook time: 10 h
Total time: 10 h
Yield: 8-10
Ingredients: 2 lb shredded or diced hashbrowns, frozen; 1 large green bell pepper, diced; 2 c ham, chopped; 1 large onion, diced; 1 1/2 c colby-jack cheese, shredded; 12 large eggs; 1 c milk

By Marsha Gardner
@mrdick1950

When my husband and I were dating we would often go to the Pine Street Diner for a bite to eat before heading home. I worked late most nights and we would have breakfast of some sort. I loved their Western Omelette Sandwiches. I came up with this breakfast casserole in memory of the wonderful meals we had there.

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

8-10

Cook:

10 Hr

Ingredients

2 lb

shredded or diced hashbrowns, frozen
1 large

green bell pepper, diced
2 c

ham, chopped
1 large

onion, diced
1 1/2 c

colby-jack cheese, shredded
12 large

eggs
1 c

milk
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How to Make Pine Street Diner Western in a Crockpot

Step-by-Step

In a crockpot with a liner (for easier clean up), layer 1/3 of the potatoes, bell pepper, ham, cheese and onion.
Repeat two times.

Mix together milk and eggs and beat well. Pour over potato mixture.
Cook on low for 8-10 hours.

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