Slow Cooker Omelet

Slow Cooker Omelet

2 lbs frozen shredded hash brown

1 lb diced ham or 12 oz cooked sausage

1 onion, diced

1 green pepper, seeded and diced

1 1/2 c shredded cheddar cheese

12 eggs

1 c milk

salt and pepper to taste

Lightly grease slow cooker. Place 1/3 of hash brown in the bottom. Layer 1/3 of the ham, onion, pepper, and cheddar cheese. Repeat layers. In a large bowl whisk together eggs and milk. Season with salt and pepper. Pour over contents of slow cooker. Cover and cook on low 6 hours.