Crock Pot Western Omelet Casserole Recipes

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WESTERN OMELET CASSEROLE

This is an easy make ahead meal! Our family enjoys waking up to this after Christmas and Easter as a great way to use up some left over ham! This is EGG-CELLENT !!! *** This is not my photo, but one from the internet.

Provided by Colleen Sowa

Categories     Other Breakfast

Time 9h25m

Number Of Ingredients 9



Western Omelet Casserole image

Steps:

  • 1. Butter the crock of the inside of your slow cooker. Layer 1/3 of the potatoes, veggetables, ham and cheese in the slow cooker. Repeat to do three layers.
  • 2. Beat together the milk, spices and eggs very well. Pour this mixture over the layered items in the slow cooker. Put the lid on the slow cooker.
  • 3. Cook overnight on low heat (about 8 - 9 hours).
  • 4. *** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
  • 5. *** This can also be made by layering into a large deep casserole pan. Cover, refrigerate overnight. Bake in a 350 degree oven covered for 35 minutes. Uncovered for 15 minutes.

1 pkg (32 ounces) frozen hashbrown potatoes
1 large onion (diced)
1 lb lean ham (cubed about 1-inch)
2 c cheddar cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper

CROCK POT WESTERN OMELET CASSEROLE

A perfect make ahead dish for when you have overnight guests or when you expect a crowd for breakfast!

Provided by yooper

Categories     One Dish Meal

Time 12h10m

Yield 10-12 serving(s)

Number Of Ingredients 9



Crock Pot Western Omelet Casserole image

Steps:

  • Spray the inside of the crock pot with nonstick spray.
  • Place a layer of frozen potatoes on the bottom of the crock pot.
  • Add layers of ham, onions, green peppers and cheese, in the order listed.
  • Repeat the layering process two or three times, ending with a layer of cheese.
  • Beat the eggs, milk, salt and pepper together.
  • Pour over the layers, cover and turn on low.
  • Cook for 10-12 hours, or overnight.

1 (32 ounce) package frozen hash browns
1 lb ham, extra lean, cooked and cubed
1 medium onion, diced
1 medium green bell pepper, diced
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper, to taste

CROCKPOT WESTERN OMELET CASSEROLE

Cook this overnight and serve your guest breakfast in the morning!

Provided by Sharon Whitley

Categories     Breakfast Casseroles

Time 12h20m

Number Of Ingredients 9



Crockpot Western Omelet Casserole image

Steps:

  • 1. Place layer of frozen potatoes on the bottom ot the slow cooker, followed by a layer of bacon, the onions, greenpepper and cheese.
  • 2. Repeat the layering process two or three more times, ending with a layer of cheese.
  • 3. Beat the eggs, milk,salt, and pepper together. Pour over the crockpot mixture.
  • 4. Cover and turn on low. Cook for 10-12 hours.

1 pkg 32 ounce frozen hash brown potatoes
1 lb bacon, diced cooked and drained or 1 pound cooked ham cubed
1 medium diced onion
1 small green pepper diced
1 1/2 c shredded cheddar or monterrey jack cheese
1 dozen eggs
1 c milk
1 tsp salt
1 tsp pepper

OMLET CASSEROLE IN A CROCK POT

This is a sausage omlet for many made all at once! GREAT for summertime vacation! Just mix, set and go to bed! I use the sundried tomatoes since it will rehydrate during cooking. you can use fresh but recommend waiting until serving to top each serving with fresh room temperature diced tomatoes. You can use other meats if you wish, use some leftover ham, or crispy fried bacon. cooked turkey sausage. Add fresh sliced mushrooms or diced bell peppers! or how about a minced jalapeno! what ever you like in your omlet the choices are yours- just make sure any meats are already cooked.

Provided by Shawn C

Categories     Breakfast

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 10



Omlet Casserole in a Crock Pot image

Steps:

  • Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
  • Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
  • Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Nutrition Facts : Calories 497.4, Fat 32.7, SaturatedFat 13.2, Cholesterol 341.7, Sodium 994.9, Carbohydrate 22.5, Fiber 2, Sugar 2.1, Protein 27.9

26 ounces frozen hash brown potatoes
1 lb sausage, cooked and crumbled
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup sun-dried tomato, julienne cut
6 green onions, sliced
12 eggs
1/2 cup milk (or half and half)
salt and pepper, to taste
1 pinch cayenne pepper

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