Recipe: Crock Pot Western Omelet

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for a yummy breakfast that can cook overnight!

Ingredients:

• 32 oz. bag frozen hash browns
• 1 lb. cubed ham (or substitute 1 lb. cooked bacon or cooked sausage)
• 1 medium onion, diced
• 1  1/2 c. shredded cheddar cheese
• 18 eggs
• 1 c. milk
• 1 tsp. salt
• 1 tsp. pepper

To prepare:

Layer a third of potatoes, ham, onions and cheese in crock pot. Using remaining ingredients, repeat two more times.

Beat together eggs, milk, salt and pepper. Pour egg mixture over layered ingredients in crock pot.

Cover and cook on low for 8-9 hours.