• 32 oz. Frozen Shredded Hash Browns
  • 1 lb. Ham Steak, diced or 1 lb. Bacon, cooked and crumbled
  • 1 Medium White Onion, diced
  • 1 Bell Pepper (red or green), chopped
  • 2 c. Shredded Mexican Blend Cheese, divided
  • One Dozen Eggs
  • 1 & 1/2 c. Half & Half
  • Salt & Pepper, to taste
  • 1 tsp. Garlic Powder

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With breakfast being one of the most important meals, you will enjoy starting your day with Slow Cooker Western Omelet!

  1. Lightly grease a 4.5-Quart slow cooker.
  2. Layer ingredients in the slow cooker, starting with hash browns, followed by ham/bacon, onion, bell pepper, and 1.5 cups of the cheese.
  3. In a medium bowl, whisk eggs with half & half and season with salt, pepper and garlic powder.
  4. Pour egg mixture into the slow cooker and gently press down ingredients to ensure egg mixture is absorbed.
  5. Cover. Cook on Low overnight or for 8- 10 hours.
  6. 15 minutes before cooking is finished, sprinkle remaining cheese over Omelette and recover. Serve once cheese has melted.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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