Where are ya headed? Oh, you’re journeying to the kitchen for some Gone-West Omelet Casserole? Sounds delicious. We’ll come, too! Everyone will want to head westward when they hear the news that this ultimate fluffy egg, ham, and hash brown potato breakfast bake is being mined up this morning. It’s truly a golden treasure! Herds and herds will head on over for Gone-West Omelet Casserole. It’ll be the tastiest modern day gold rush ever!
Ingredients
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 pound ham, fully-cooked and cubed
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 1/2 cups cheddar cheese, shredded
- 12 large eggs
- 1 cup 2% milk
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
Step 1 –Grease a 6-quart slow cooker.
Step 2 –In the prepared slow cooker, layer 1/2 of the hash brown potatoes, 1/2 of the ham, 1/2 of the onion, 1/2 of the bell pepper, and 1/2 of the cheese. Repeat the layers once.
Step 3 –In a large glass measuring cup or a bowl with a pour spout, add the eggs, the milk, the salt, and the pepper and whisk to combine.
Step 4 –Pour the egg mixture over the ham mixture.
Step 5 –Cover the slow cooker and cook the casserole mixture on low heat until it is set, about 6-7 hours.
Step 6 –Turn off the slow cooker and let the casserole stand, about 15-30 minutes.
Step 7 –Serve.
