Western Omelet Casserole
We make a Western-style omelet with ham and hash browns using the slow cooker. From youngest to oldest at brunch, everyone devours it. —Kathleen Murphy, Littleton, Colorado
Ingredients
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1 pound cubed fully cooked ham or 1 pound bulk pork sausage, cooked and drained
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-1/2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup 2% milk
- 1 teaspoon salt
- 1 teaspoon pepper
