Western Omelet Casserole

★★★★★ 3 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

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.

serves 10 -15
prep time 25 Min
cook time 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
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How To Make

  • 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.

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