Western Omelet Casserole

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Prep Time 30 mins
Cook Time 8 hrs
Temp Low

Western Omelet Casserole - A delicious recipe for the slow cooker.

Ingredients

  • 1 Package Frozen hash brown potatoes (32oz)
  • 1 Pound Cooked sausage or cubed ham
  • 1 Medium onion, diced
  • 1/2 Cup Shredded cheese
  • 12 Eggs
  • 1 Cup Milk
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper

Directions

  1. Step One

    Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.

  2. Step Two

    Beat together eggs, milk, salt, and pepper.

  3. Step Three

    Pour over mixture in slow cooker. Cover. Cook on low 8-9 hours.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    I don’t know, Ronelle…I never have. If you do use them you probably won’t need to crock it as long. Just keep an eye on it!

  2. Ronelle

    can you use refrigerated hashbrowns instead?

  3. Tami

    Made 2 of these for our Labor Day weekend Campout~ The recipe makes a very large quantity!! It was a hit~ the only changes I made (or additions I should say) is I used a lb of cooked and crumbled bacon and a pound of cooked breakfast sausage…..I also mixed regular hashbrowns with diced hashbrowns with peppers and onions. I was so afraid this was going to “dry out” cooking overnight but it was perfect!!!! Anxious to try MANY more recipes on your site!

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  4. Crockin Girls

    Crockin Girls

    Tami, brown sausage and use it in several other breakfast casseroles. It will be yummy! If you have grease on the top of your casserole, just sop it up with bread before serving!

  5. Tami

    I am going to test this tonight to make for a crowd next weekend~ I’m wondering if “Brown & serve” sausage could be browned and cut up and added or if it would overcook in the cooking time? Any thoughts?

  6. Crockin Girls

    Crockin Girls

    Hey Allison R…sorry I missed your question. Feel free to cut the recipe down. Just make sure you use a smaller crock and that it is 2/3rd’s full. And you can always freeze your leftovers for another day. This one freezes really well! Happy Crockin’ to ya!

  7. Kelly W.

    This was great! I added more cheese and cooked the onions with the sausage before adding it to the crockpot. It makes quite a bit! I am going to take this recipe with me to the beach. I need to feed a crowd!

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  8. Crockin Girls

    Crockin Girls

    Glad it was a hit for y’all. …and you can never go wrong with bacon.

  9. Allison R.

    Hi y’all, if I were to cut this down, that is, make 1/4 of it, do you think the cooking time would be the same? It’s only me at home and I don’t think my cats would help me eat this for breakfast! Sounds so yummy but I would end up tossing most of it out before ever finishing this much.

  10. Connie S.

    I made this last night. I received lots of compliments even though I forgot the onion. I, thankfully, did add garlic salt. The next time I make this I am going to remember the onion and make sure to add mushrooms and black olives (contemplating tomatoes). I will also change it up by using bacon or ham.

  11. Cynthia D.

    The hashbrowns that already have onion and bell pepper in them would be good. They have alot more flavor.

  12. Rob B.

    I made this dish and substituted bacon for the meat. Just cooked it prior to adding and it turned out great. Making it again this weekend!

  13. Denise S.

    Was a great breakfast! Everyone loved it!!!!!

  14. Crockin Girls

    Crockin Girls

    Kristen ~ you can make ahead. I would just wait to pour the egg mixture on top until you’re ready to turn on the crock. :)

  15. kristen M.

    can you put together, then refrigerate, until for a few hours until you want to turn it on?

  16. Dacia H.

    This was good but needs a little something… next time I’ll add a can of rotel tomatoes and less potatoes. Just a little something to add some flavor.

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