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Western Omelet Casserole

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


  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 pound cubed fully cooked ham or 1 pound bulk pork sausage, 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


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

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