I often make this on Saturday night, and leave it on all night so we have a yummy breakfast all ready in the morning.

CROCKPOT WESTERN OMELET CASSEROLE

32 oz. frozen diced hash browns, with onions and green peppers
1 pound ham, diced
1 1/2 cups of Monterey Jack cheese, shredded
12 eggs
1 cup milk (I use skim)
1 tsp. salt
1 tsp. black pepper, or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham, then cheese. Repeat the layers two more times, ending with a layer of cheese.

Combine the eggs, milk, salt and pepper together; mix well. Pour over the mixture inside the crockpot.

Cover and cook on low overnight, or for 10-12 hours.

Servings: 6-8