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Gluten Free Crock Pot Omelet Casserole Recipe

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This recipe for Gluten Free Crock Pot Omelet Casserole, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


26 oz. frozen hash brown potatoes
1 lb. sausage, cooked, crumbled, drained
2 c. mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded
1/2 c. sun-dried tomato, julienne cut
6 green onion, sliced
12 extra-large eggs
1/2 c. milk (or half and half)
salt and pepper to taste
1 pinch cayenne pepper

Spray a 6 qt. crock pot/slow cooker with cooking spray or use a slow cooker liner.
Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarell and Parmesan cheese, 1/2 the sun dried tomatoes and green onion.
Repeat with the remaining half of the same ingredients.
Beat eggs, milk, salt, pepper and cayenne in a large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Personal Notes:
Personal Notes:
This is a sausage omelet for many, made all at once! Great for summertime vacation or when there is company. Just mix, set and go to bed. You can use other meats if you wish, use some leftover ham, or crispy fried bacon, cooked turkey sausage - just make sure any meats are already cooked. Add fresh sliced mushrooms or diced bell peppers or even a minced jalapeno, if you like things a little spicy.




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