Wednesday, November 11, 2015

Western Omelet Casserole

Western Omelet Casserole

32 oz. bag frozen hash brown potatoes
1 lb. cubed ham
1 medium onion, diced
1 small green pepper, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

Layer 1/3 each: potatoes, meat, onion, green pepper and cheese on bottom of greased slow cooked.  Repeat 2 more times.

Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

Cover. Cook on LOW for 8 to 9 hours.

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