Western Omelet Casserole

Name: Western Omelet Casserole
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings
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

Total Time Prep: 15 min. Cook: 6 hours + standing

Yield 8 servings

Test Kitchen Approved

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

Directions

In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers.
Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

Nutrition Facts

1-1/3 cups: 363 calories, 17g fat (8g saturated fat), 332mg cholesterol, 1166mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 29g protein.

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

Recipe Creator