western omelet casserole

Name: Western Omelet Casserole
Prep time: 25 min
Cook time: 9 h
Yield: 10
Ingredients: 1 package(s) (32 ounces) frozen hashbrown potatoes; 1 large onion (diced); 1 pound(s) lean ham (cubed about 1-inch); 2 cup(s) cheddar cheese (shredded); 12 large eggs (beaten well); 1/2 medium each: green and red bell peppers (diced); 1 1/4 cup(s) milk; 1/2 teaspoon(s) salt; 1 teaspoon(s) ground black pepper

(3 RATINGS)

231 Pinches 1 Photo

Colleen Sowa

La Crosse, WI

Updated on Apr 6, 2011

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.

Rate

prep time 25 Min

cook time 9 Hr

method ---

yield 10 -15

Ingredients

1 package (32 ounces) frozen hashbrown potatoes
1 large onion (diced)
1 pound lean ham (cubed about 1-inch)
2 cups cheddar cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 cups milk
1/2 teaspoon salt
1 teaspoon ground black pepper

How To Make western omelet casserole

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.

Step 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.
Step 3

Cook overnight on low heat (about 8 - 9 hours).
Step 4

*** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
Step 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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