Crockpot Western Omelet Casserole

Crockpot Western Omelet Casserole


(25 votes) 2 25

These hearty breakfast casserole is full of hashbrowns, breakfast meat, and more.

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Serving Size / Yield

4 servings


  • 1 bag (32 oz.) frozen hash brown potatoes
  • 1 lb. of bacon diced, cooked and drained OR
  • 1 lb. cooked ham, cubed
  • 1 med. diced onion
  • 1 green bell pepper diced
  • 1 ½ C shredded cheddar or Monterey Jack cheese
  • 1 dozen eggs
  • 1 C milk
  • 1 tsp. salt
  • 1 tsp. pepper (more or less to taste)

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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.

Serves 12.

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