Slow Cooker Denver Omelet Breakfast Casserole - everything you love about a Denver omelet, eggs, onion, ham, bell pepper, and cheese, 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!
4cupsfrozen diced hash brown potatoesThey generally come in a 28-32oz bag
1medium bell pepperdiced
8oz.ham steakdiced
2cupsshredded cheddar or other cheese
Egg Mixture
8eggs
1/2cupmilk
1/8teaspoonground mustardthe spice, not the condiment
1/4teaspoondried thymerolled between your hands
1/4teaspoononion powder
1/4teaspoonpaprika
1teaspoonsea salt
1/4teaspoonpepper
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!
Notes
I have made this with oat milk and regular milk with great results.
Keyword Bell Peppers, Casserole, Ham, Peppers, Slow Cooker