Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Western Omelet Casserole




Source of Recipe


nanamitchem






List of Ingredients



• 1 (32 ounce) bag frozen hashbrown potatoes
  
• 1 pound bacon diced, cooked and drained Or 1 pound cooked ham, cubed
  
• 1 medium onion, diced
  
• 1 green bell pepper, diced
  
• 1 1/2 cups shredded cheddar or Monterey jack cheese
  
• 1 dozen eggs
  
• 1 cup milk
  
• 1 teaspoon salt
  
• 1 teaspoon pepper (more or less to taste)
  






Instructions



1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, onions, green pepper and cheese. Repeat the layering process 2 or 3 times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the crockpot mixture, cover and turn on low. Cook for 10 to 12 hours.
   
2. Yield: 12 servings