Crock Pot Potato Omelet (10 servings) 1 32-ounce package of frozen hash brown potatoes 2 small onions - diced 4 cloves of garlic - minced 1 cup shredded Cheddar cheese 1 cup shredded Muenster or Monterey Jack cheese 12 large eggs 1/2 cup heavy cream 1/2 cup sour cream 1 teaspoon salt 1/2 teaspoon pepper Prepare a 5-quart slow cooker with a generous coating of cooking spray. Layer the following ingredients in the crock pot: hash browns, onions, garlic and both of the cheeses. In a large bowl, beat the eggs with the heavy cream and sour cream and salt and pepper. Pour this mixture over the ingredients in the crock pot. Cover and cook 4 to 5 hours until eggs are completely set. To serve, top with additional finely grated cheese and your favorite salsa. This is a great brunch recipe - a good make it and forget about it recipe while you prepare other dishes. Be sure to check this dish after 3 hours. I know that some slow-cookers run hotter than others. Enjoy! Mr Breakfast would like to thank lizabeth for this recipe. Recipe number 2422. Submitted 11/4/2008.