Slow Cooker Western Omelet Recipe

  • 1 package frozen shredded hash brown potatoes (2 lbs package)
  • 1 pound diced cooked ham
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 1/2 cups shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • salt and pepper to taste
Lightly grease a 4 quart slow cooker. Place 1/3 of the hash browns potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper and cheddar cheese.

Repeat layers two more times. In a large bowl, whisk together eggs and mile, and season with salt and pepper. Pour over the contents of the slow cooker.

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