western omelet casserole
(3 ratings)
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.
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(3 ratings)
yield
10 -15
prep time
25 Min
cook time
9 Hr
Ingredients For western omelet casserole
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1 pkg(32 ounces) frozen hashbrown potatoes
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1 lgonion (diced)
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1 lblean ham (cubed about 1-inch)
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2 ccheddar cheese (shredded)
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12 lgeggs (beaten well)
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1/2 mdeach: green and red bell peppers (diced)
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1 1/4 cmilk
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1/2 tspsalt
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1 tspground black pepper
How To Make western omelet casserole
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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.
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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.
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3Cook overnight on low heat (about 8 - 9 hours).
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4*** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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