Crock Pot Western Omelet

(6 servings)

  • 1 one-pound package frozen shredded hash browns
  • 8 ounces diced cooked ham
  • 1/2 medium onion - diced
  • 1/2 green pepper - diced
  • 1 cup shredded Cheddar cheese
  • 7 large eggs
  • 1/2 cup milk
  • 1/8 teaspoon ground mustard
  • salt and pepper to taste
Prepare crock pot with a generous coating of cooking spray.

Layer the ingredients as follows:

A) 1/3 of the potatoes
B) 1/3 of ham, green pepper, onion and cheese.

Repeat these layers two more times.

In a large bowl, beat the eggs with the milk and seasonings. Pour this mixture over the ingredients in the crock pot.

Cover and cook on low for approximately 10 hours... but PLEASE be sure to check it after 9 hours so the edges don't burn if your cooker runs hot. It's done once the egg is completely set.

Wake up to a warm western breakfast. The ham can be replaced by an equal amount of sausage.

Mr Breakfast would like to thank TinaNY for this recipe.

Recipe number 2311. Submitted 5/3/2008.