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


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.

About this Recipe