Slow Cooker Sunday - Western Omelet

Oh, this one is a keeper! I am so happy to have found it on www.allrecipes.com. (I like this site because people can rate and review each recipe. All the recipes I have tried with a high rating have been great.) We all loved this casual dinner and it was quick and easy to make. I did make some changes to the original recipe due to helpful reviews on the recipe page. (in italics below)

Mmmm, it is so good! It tastes very similar to the dutch-oven mountain man breakfast my Dad used to make when we went camping as kids. We always ate it with ketchup on top. It would also be good in a tortilla as a breakfast burrito. You could totally change up the ingredients for whatever your family likes. Justin wants me to try bacon next time.

Slow Cooker Western Omelet

Ingredients:
1 (2 pound) package frozen shredded hash brown potatoes(I just grated two russet potatoes and rinsed them off with water and patted them dry with a paper towel)
1 pound diced cooked ham (I diced some good-quality sliced ham)
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese (I used a shredded a soy cheddar/mozzarella mix)
12 eggs
1 cup milk (I used rice milk for a dairy-free version)
salt and pepper to taste

Directions:
1. 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.
2. Cover, and cook on Low for 4 to 5 hours.