Tuesday, December 18, 2007

Western Omelet Casserole

Robyn sent one of her favorite recipes from the “Fix It and Forget it for Entertaining” Cookbook

32 oz bag frozen has brown potatoes
1 lb cooked ham, cubed
(Robyn uses 2 cups ham or 1 lb browned sausage crumbled
or a package of bacon cooked and crumbled)
1 medium onion, diced
1 ½ cups shredded cheddar cheese
12 eggs
1 cup milk
1 tsp Salt
1 tsp Pepper

Layer one-third each of frozen potatoes, ham, onions and cheese in bottom of crock pot. Repeat two times.

Beat together eggs, milk, salt & pepper.
Pour over mixture in crock pot.

Cover. Cook on low 8-9 hours (Robyn cooks it overnight so it’s ready in the am.)
Serve with OJ and fresh fruit.

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