Slow Cooker Omelet Casserole

[ChristineTodd]

Here’s a recipe that my aunt shared with me this summer, it’s called a Slow Cooker Omelet Casserole or Crockpot Omelet Casserole. You can alter the type of meat, for example if you make a holiday ham and have leftovers you could use that in place of the sausage and it will be just as yummy.

26 ounces of frozen hash brown potatoes
1 lb of cooked and crumbled sausage
2 cups of shredded mozzarella cheese
½ cup of shredded parmesan cheese
½ cup of sun-dried tomato, julienne cut
6 sliced green onions
12 eggs
½ cup of milk
Salt and pepper
1/8 tsp cayenne pepper
1 tbs olive oil

Use a paper towel to spread 1 tbs of olive oil all over the bottom and sides of your slow cooker. Dump in half of the shredded hash brown potatoes and spread them evenly. Layer with half of the sausage, half the cheeses, half the tomatoes & onions.

Repeat the layers. In a bowl beat the eggs and milk together, add 3/4 tsp salt and 3/4 tsp fresh ground pepper and 1/8 tsp cayenne pepper, whisk and then pour the mixture over the layers in the slow cooker. Cook on low overnight and it’ll be ready by morning!

[mosParticipant]

This looks scrumptious and when I’ve done my three months on ketogenics, I just may treat myself to this!

[Author]

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