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Slow-Cooker Western Hashbrown Omelet Casserole
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Slow-Cooker Western Hashbrown Omelet Casserole

Preparation Time: 
Total Time: 
Number of Servings: 
8-10

A great breakfast you can make the night before. Just set-it and-forget!  Get up to a full ready-made hot breakfast.


Ingredients
Steps

Ingredients and Steps

Ingredients

1 pkg Hash Brown Shreds (753), frozen

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2 cups Sliced Ham (492), thawed and diced

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1/2 cup diced onions
1/2 cup diced green pepper
1 1/2 cup shredded Monterey Jack cheese
12 eggs
1 cup milk

Steps

1. Layer 1/3 of potatoes, ham, onions, green peppers and cheese into the bottom of a lightly sprayed medium (4 qt) or larger slow cooker.

2. Repeat with remaining two layers.

3. Beat together eggs and milk.

4. Pour mixture over the layers and cook on low 8-10 hours or overnight.

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