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Crockpot Western Omelet Casserole

Posted by on Oct. 29, 2009 at 11:02 AM
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Crockpot Western Omelet Casserole


32 oz. frozen diced hash browns, with onions and green peppers
1 pound ham, diced
1 1/2 cups of Monterey Jack cheese, shredded
12 eggs
1 cup milk (I use skim)
1 tsp. salt
1 tsp. black pepper, or to taste

Place a layer of frozen potatoes on the bottom of the crock pot,
followed by a layer of ham, then cheese. Repeat the layers two more
times, ending with a layer of cheese.

Combine the eggs, milk, salt and pepper together; mix well. Pour over
the mixture inside the crockpot.

Cover and cook on low overnight, or for 10-12 hours.

Servings: 6-8

 


 


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by on Oct. 29, 2009 at 11:02 AM
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