Western Omelet Casserole Recipe
Western Omelet Casserole Recipe photo by Taste of Home
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Western Omelet Casserole Recipe

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We make a Western-style omelet with ham and hash browns using the slow cooker. From youngest to oldest at brunch, everyone devours it. —Kathleen Murphy, Littleton, Colorado
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES: 8 servings


  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 pound cubed fully cooked ham or 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1-1/2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutritional Facts

1-1/3 cups: 363 calories, 17g fat (8g saturated fat), 332mg cholesterol, 1166mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 29g protein.


  1. In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers.
  2. Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving. Yield: 8 servings.
Originally published as Western Omelet Casserole in Taste of Home Christmas Annual Annual 2015, p23

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Karen42 User ID: 4908813 255100
Reviewed Oct. 6, 2016

"Changed the recipe a bit. I accidentally doubled the cheese and baked it at 350 degrees for about 30 minutes til the knife comes out clean. Also added red pepper. Delicious!"

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