Western Omelet Crockery Casserole

Serves: 7
Total Calories: 340


1 (32-ounce) package frozen shredded hashbrowns
1 pound bacon, crisply cooked and crumbled
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 dozen egg
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 Optional: hot pepper sauce


In a greased slow cooker, layer frozen hashbrowns, bacon, onion, green pepper and cheese. Repeat layering 2 to 3 more times, ending with cheese; set aside. Whisk together eggs, milk, salt and pepper; pour over ingredients in slow cooker. Cover and cook on low setting for 10 to 12 hours. Serve with hot sauce, if desired.

Tip: Frying up a skillet of bacon for breakfast? If there's no spatter guard handy, a large sieve can do the job…just place it face-down over the skillet.

Nutritional Facts:

Serves: 7
Total Calories: 340
Calories from Fat: 230

This Western Omelet Crockery Casserole recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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