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, 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!
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 teaspoon ground mustard the spice, not the condiment
- 1/4 teaspoon dried thyme rolled between your hands
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon 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!
Notes
- I have made this with oat milk and regular milk with great results.
Tried this recipe?Let us know how it was!