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)

Serves 12

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