Slow Cooker Western Omelet
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"A great solution for busy mornings. Just put the ingredients in your slow cooker before going to bed, and it will be ready for breakfast."
Original recipe yield: 12 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 12 Hours
- Ready In:
- 12 Hours 20 Minutes
- Servings:
- 12
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INGREDIENTS:
- 1 (2 pound) package frozen shredded hash brown potatoes
- 1 pound diced cooked ham
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 1/2 cups shredded Cheddar cheese
- 12 eggs
- 1 cup milk
- salt and pepper to taste
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DIRECTIONS:
- Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
- Cover, and cook on Low for 10 to 12 hours.
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