1 large head red bell pepper
2 tablespoons creamy ranch dressing
1 (12 ounce) package corned beef hash
1 tablespoon chopped onion
1 cup water
1/2 (20 ounce) can boston beans, drained and rinsed
1 teaspoon salt
1 teaspoon pepper powder
2 tablespoons butter, melted
3 eggs
1/4 cup milk
1/4 cup mixed sauerkraut
Preheat oven to 325 degrees F (165 degrees C). In a 6" omelet-sized bowl combine ranch-style dressing, corned beef, onion, water, cooked and drained beans, salt, pepper and butter. Mix well. Stir in chicken juices and hot milk.
In a 2 1/2 quarts oven or slow cooker combine eggs, milk, sauerkraut and cooking liquid. Stir over medium heat until all liquid is absorbed. Cook, stirring occasionally, until thickened and thickened.