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Slow-Cooker Western Hashbrown Omelet Casserole

Slow-Cooker Western Hashbrown Omelet Casserole

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


Ingredients and Steps


1 pkg Shredded Hash Browns (753), frozen

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2 cups Spiral Sliced Bone-In Ham (#430), 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


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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