Slow Cooker Western Omelet


  • 1 (2 pound) package frozen shredded hash brown potatoes
  • 1 pound diced cooked ham
  • 1onion, diced
  • 1green bell pepper, seeded and diced
  • 1 ½ cups shredded Cheddar cheese
  • 12eggs
  • 1 cup milk
  • salt and pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    Cover, and cook on Low for 10 to 12 hours.

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