• 1 - 2 lb. pkg. frozen shredded hash brown potatoes
  • 1 lb. cooked ham, diced
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 1/2 c. shredded Cheddar cheese
  • 12 eggs
  • 1 c. milk
  • salt and pepper to tast

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With breakfast being one of the most important meals, you will enjoy starting your day with Slow Cooker Western Omelet!

  1. Lightly grease a 4 quart or larger slow cooker.
  2. Place 1/3 of the hash brown potatoes in a layer on the bottom.
  3. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese.
  4. Repeat layers two more times.
  5. In a large bowl, whisk together eggs and milk, and season with salt and pepper.
  6. Pour over the contents of the slow cooker.
  7. Cover. Cook on Low for 10 to 12 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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