"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Western Omelet Casserole Recipe

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This recipe for Western Omelet Casserole, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Griffith
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (32 oz.) frozen hashbrowns
1 lb. bacon, diced or 1 lb. cooked ham, cubed
1 diced onion
1 diced green pepper
1 1/2 cups shredded cheese
12 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper

Directions:
Directions:
Place a layer of frozen potatoes on the bottom of the crockpot followed by a layer of bacon, onions, green peppers and cheese. Repeat layers 2 or 3 more times, ending with a layer of cheese. Beat eggs, milk, salt and pepper together. Pour over the top. Cover and cook on low for 8-10 hours.

My family likes to make breakfast burritos from this casserole. We put the egg mixture in the tortillas and top with cheese, salsa, etc.

Personal Notes:
Personal Notes:
I put this together at night and let it cook all through the night. It is a great smell to wake up to!

 

 

 

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