Western Omelet Casserole

Colleen Sowa


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.

★★★★★ 2 votes
10 -15
25 Min
9 Hr


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

How to Make Western Omelet Casserole


  • 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.

Printable Recipe Card

About Western Omelet Casserole