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Crockpot Western Omelet Casserole Recipe

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This recipe for Crockpot Western Omelet Casserole, by , is from Westby Recipes, 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!

Contributor:  
Contributor:  
Stacey Grimsrud Rooney

Category:
Category:

Ingredients:  
Ingredients:  
Layer a few ingredients into the slow cooker before you hit the sack the night before, cover and turn on low. In the morning, breakfast is ready.

1 32 oz bag frozen hash brown potatoes (if you get the kind with onion/gr pepper already in the potaoes, skip adding them as per below)
1 lb bacon, diced, cooked & drained OR 1 lb cooked ham, cubed
1 medium onion, diced
1 green pepper, dicen
1 1/2 c shredded Cheddar or Monterey Jack cheese
1 dozen eggs
1 c milk
1 tsp salt
1 tsp pepper

Directions:
Directions:
Place a layer of frozen potatoes on the bottom of the slow cooker followed by a layer of meat, then onion, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk, salt & pepper together. Pour over the crockpot mixture. Cover and turn on low. Cook 8 - 10 hours.

Personal Notes:
Personal Notes:
Westby Branch: Irene, Gayle

 

 

 

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