32 oz. frozen hash brown potatoes (see recipe in archives) 1 lb. of bacon diced, cooked and drained OR 1 lb.
cooked ham, cubed 1 med. diced onion 1 green bell pepper diced 1 1/2 C shredded cheddar or Monterey Jack cheese 1 dozen eggs 1 C milk 1 tsp. salt 1 tsp.
pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt & pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
From: Evelyn L Barney Date: Fri Jun 14, 2002 4:01 pm Subject: Crockpot Western Omelet Casserole