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Crock Pot Western Omelet

Slow Cooker Western Omelet

  • Cooking Time:

    10–12 hours
  • Servings:



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

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”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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