Slow Cooker Denver Omelet Breakfast Casserole
Slow Cooker Denver Omelet Breakfast Casserole – Everything you love about a Denver omelet – eggs, onion, ham, bell pepper, and cheese, and transformed into a hearty breakfast casserole that’s made in a slow cooker! This easy recipe is perfect for holidays, busy weekends, and serving guests. Just throw everything in the slow cooker and that’s it – no pre-cooking required!
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Slow Cooker Denver Omelet Breakfast Casserole is about to be your new favorite breakfast recipe!
This hearty breakfast casserole is one my whole family loves! You can’t beat the combination of eggs, salty ham, tender potatoes, fresh bell pepper, and melted cheese. It’s a perfect combination!
This recipe is great for so many reasons:
First, there is no pre-cooking or browning of meats. Just layer the ingredients according to the recipe and that’s it!
Second, this casserole is wonderful for those days when you can’t stand at the stove and cook – holidays, busy mornings, etc.
Lastly, the convenience of making breakfast in a slow cooker is priceless! It doesn’t heat up the house in the summer and it doesn’t take up valuable oven space during the holidays!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Frozen diced hash brown potatoes
- Bell pepper
- Ham steak
- Shredded cheese
- Eggs
- Milk
- Seasonings – salt, pepper, ground mustard, onion powder, paprika, dried thyme
- Optional garnish – sliced scallions or chives
I have been working on this recipe for a while, experimenting with different egg/milk ratios, and I’m so excited for you to try it!
While onion is a traditional ingredient in a Denver omelet, I’m using onion powder in this recipe. However, there are onions in frozen potatoes O’Brien.
What is a Denver Omelet?
A Denver omelet, sometimes called a Western omelet, is an omelet that contains ham, onion, green bell pepper, and often times, cheese.
It’s an American breakfast staple in diners and it can be found as a folded omelet, a breakfast scramble, and sometimes, a sandwich.
There is a plaque in Denver, Colorado with a recipe on it. It says:
THE DENVER OMELET
“Beat 2-3 eggs per person in a large mixing bowl. Add chopped ham or bacon, green pepper and onion to taste. Pour mixture into hot frying pan. Fold to form omelet.”
“The Denver omelet was developed to mask the stale flavor of eggs shipped by wagon freight.”
How to serve Denver Omelet Breakfast Casserole?
This casserole is delicious served warm right out of the slow cooker. It’s great served on its own or with a side like toast, fresh fruit, a biscuit, or an English muffin.
I like to garnish the casserole with sliced scallions or chives right before serving.
We also like a little homemade hot sauce on the side!
How to store Slow Cooker Denver Omelet Casserole?
Once cooled, leftovers can be stored in an air-tight container in the fridge for up to 4 days.
This casserole can be frozen, but the texture of the eggs may change when reheated.
What kind of potatoes do you use?
I have successfully made this with frozen diced hash browns and frozen potatoes O’Brien (diced potatoes w/onions & peppers).
This recipe hasn’t been tested with frozen, shredded hash brown potatoes or fresh potatoes.
Looking for more breakfast recipes? Here are some favorites:
- Chorizo Breakfast Tacos (shown below)
- Slow Cooker Peanut Butter Oatmeal Bars
- Slow Cooker Biscuits & Sausage Gravy
- Avocado Toast with Harissa Scrambled Eggs
NOTES:
- I have made this casserole with oat milk and regular milk, and it turned out great each time.
- This recipe was developed with an oval 5-quart slow cooker. If you use a different size, you may need to increase or decrease the cooking time.
- If you like spicy food, feel free to add some jalapeno!
- If you want to prepare this the night before, I recommend waiting to add the egg mixture until you cook it. Also, make sure your crock sits on the counter for a bit, since it may crack if heated when cold.
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Slow Cooker Denver Omelet Breakfast Casserole
Equipment
- 5 quart slow cooker
- Mixing bowl
- cooking spray
- tea towel to absorb moisture
Ingredients
- 4 cups frozen diced hash brown potatoes They generally come in a 28-32oz bag
- 1 medium bell pepper diced
- 8 oz. ham steak diced
- 2 cups shredded cheddar or other cheese
Egg Mixture
- 8 eggs
- 1/2 cup milk
- 1/8 tsp. ground mustard the spice, not the condiment
- 1/4 tsp. dried thyme rolled between your hands
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- Add all of the "Egg Mixture" ingredients together in a mixing bowl. Whisk until fully combined. Set aside.
- Spray your slow cooker with cooking spray. This really helps get the casserole out of the crock easily!
- We're going to make 2 layers with the casserole ingredients, excluding the egg mixture. Add half of the potatoes (2 cups) to the slow cooker, followed by half of the bell pepper, half of the ham, and half of the cheese (1 cup). Add another layer with just the potatoes, bell pepper, and ham. Pour the egg mixture over everything and top with remaining cheese (1 cup).
- Place tea towel under the lid and cook on low for 4 hours. You may want to check it at the half-way mark to make sure it's cooking evenly. If your slow cooker has a hot spot or you notice one side of the casserole looking darker, rotate the crock insert and continue cooking. Enjoy! This casserole is delicious garnished with freshly sliced chives or scallions!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
I am so excited to share this easy slow cooker breakfast recipe with you guys! My family and I love it and I hope you will too!