Slow Cooker Western Omelet


2 lbs brown hash potato (frozen shredded)

1 lb cook ham (diced)

1 onion (diced)

1 green bell pepper (seeded and diced)

11/2 cups shredded cheddar cheese

12 eggs

1 cup milk



  • PREP 20 mins
  • COOK 700 mins
  • READY IN 720 mins


  1. Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
  2. Cover, and cook on Low for 10 to 12 hours.

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