Ingredients for Crock Pot Western Omelet Casserole
- Frozen Hash Browns
- 1 cup diced ham
- Onion
- Green Bell Pepper
- Monterey Jack Cheese
- 8 large eggs
- Skim Milk
- 1 teaspoon salt
- Black Pepper
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How to Make Crock Pot Western Omelet Casserole
- Spray the inside of your 6-quart slow cooker with nonstick cooking spray.
- Layer 2 cups of frozen shredded potatoes evenly on the bottom of the slow cooker.
- Add a layer of 1 cup diced ham.
- Top with ½ cup chopped onion and ½ cup chopped green bell pepper.
- Sprinkle with 1 cup shredded cheddar cheese.
- Repeat layers 2-5 two more times, ending with a cheese layer.
- In a large bowl, whisk together 8 large eggs, ½ cup milk, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently pour the egg mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on low for 10-12 hours, or on high for 4-6 hours, or overnight.
- Once cooked, let the casserole rest for 10-15 minutes before serving. Garnish with fresh chives or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
9g
Fat
50g
Carbs
9g
