Slow Cooker Western Omelet

Slow Cooker Western Omelet

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"A great solution for busy mornings. Just put the ingredients in your slow cooker before going to bed, and it will be ready for breakfast."
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Ingredients

12 h 20 m servings 310 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
  2. Cover, and cook on Low for 10 to 12 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

146
  1. 166 Ratings

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Most helpful positive review

after reading this recipe 5 years ago, I suggested to our chamber of commerce director we do this for our food booth at the annual Senior Pro Rodeo only make it as a filling for breakfast burrit...

Most helpful critical review

I adjusted recipe to 4 servings and after 9 hours woke up to a very burned and hard breakfast. My wife came to the rescue and made us an omelet and it tasted great. Makes a good boat anchor or ...

after reading this recipe 5 years ago, I suggested to our chamber of commerce director we do this for our food booth at the annual Senior Pro Rodeo only make it as a filling for breakfast burrit...

Love the versatility of this recipe! Have made this recipe several times at the request of my co-workers. I have tweaked it each time depending on what type of group I was serving. Have used b...

The first time I made this exactly according to the recipe and took it to a meeting. It was well liked but had quite a bit leftover. I'm not a big fan of ham so this time I made it with sage s...

The first time I made this recipe just as written and have made this a number of times with some changes. So you don't end up with dry eggs; the type of crock pot is very important to the cooki...

This recipe was good but definately needed some tweaking. I did not put hash browns or ham in. I browned a pound of sausage, added the onions, green peppers, eggs and milk and put them all int...

I read some of the reviews on this and modified the following: changed ham to half a pound, browned up half pound of sausage and added it. Changed the cheese from cheddar to the Mexican blend. ...

Loved the variation with hash browns - hadn't tried that before. Omitted the onions and peppers due to finicky children and included ham, sausage and bacon. Took to a school class breakfast an...

I adjusted recipe to 4 servings and after 9 hours woke up to a very burned and hard breakfast. My wife came to the rescue and made us an omelet and it tasted great. Makes a good boat anchor or ...

I have a few comments on this recipe and previous comments. The recipe is vague on two things: what size crock pot to use and amount of salt. Lots of people said it was dry and flavorless, some...