Slow Cooker Omelet
- 1 (2 pound) package frozen shredded hash brown potatoes
- 1 pound diced cooked ham
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 1/2 cups shredded Cheddar cheese
- 12 eggs
- 1 cup milk
- salt and pepper to taste
Adapted from AllRecipes.com
Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
Cover, and cook on Low for 10 to 12 hours.