So in honor of the heat, I've found a crockpot breakfast recipe. Enjoy!
Slow Cooker Western Omelet~ serves 12
1 (2 pound) package frozen shredded
hash brown potatoes
1 pound diced cooked ham
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese
1 cup milk
salt and pepper to taste
|1.||Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown 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 milk, and season with salt and pepper. Pour over the contents of the slow cooker.|
Cover, and cook on Low for 10 to 12 hours.
Hippy Chic~Yoga posing, vintage loving, baking, cooking, crafting, gardening, upcycling, reading, mommy of 3 and devoted wifey. Follow me at http://www.accidentalcountry.blogspot.com/