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Crock Pot Western Omelet Casserole

JessicaJessica Baker
prep time:
15-20 minutes
total time:
10-12 hours


  • 32 oz. Frozen Hashbrowns
  • 1 lb Ham - cooked and cubed
  • 1 small onion - diced
  • 1 1/2 C. Shredded Monterey Jack Cheese
  • 1 Can Cream of Mushroom Soup
  • 12 Eggs
  • 1 C. Skim Milk
  • 1 tsp. Salt
  • 1 tsp. Pepper


  • 1

    Place layer of frozen hashbrowns on bootom of crock pot, followed by a layer of ham, onion, and cheese. Repeat 2-3 times. Beat eggs, milk, s/p, and soup together. Pour over crock pot mixture.

  • 2

    Cover and heat on low for 10-12 hours overnight.


Can use hashbrowns with green pepper if desired.



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