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Crockpot Western Omelette Casserole Recipe | |
Brunch | |
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Ingredients:
32 ounces hash browns, frozen 1 pound ham, extra lean, cooked and cubed 1 medium onion diced 1 medium green bell pepper, diced 1 1/2 cups Monterey Jack Cheese, shredded 12 eggs 1 cup milk, skim 1 tsp salt 1 tsp black pepper, or to taste
Directions:
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham, then onions, green peppers and cheese. Repeat the layering process two or three times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day. | |