Western Omelet Casserole 1 bag (32 oz.) frozen hash brown potatoes 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed 1 medium diced onion 1 green bell pepper diced 1 1/2 Cup shredded cheddar or Monterey Jack cheese 1 dozen eggs 1 Cup 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 and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. Serves 12   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page