Crockpot Breakfast Omelette Food

SLOW COOKER WESTERN OMELET

Steps:

• In a pan, add 1/2 tablespoon olive oil.
• Place chopped vegetables in pan and saute.
• While vegetables are sauteing, dice 1/2 lb. cooked ham.
• When vegetables are done sauteing, allow them to cool.
• Coat the inside of a slow cooker with cooking spray. Be sure to include the sides.
• Add 1/3 of 16 oz. bag of hash browns to the bottom of the slow cooker.
• On top of the hash browns, add 1/3 of the chopped ham.
• Add 1/3 of 1 1/2 cup shredded cheese to top of chopped ham.
• Add 1/3 of the sauteed vegetables to the top of the cheese. Now, repeat this process twice, starting with the hash browns and adding layers in order.
• In a bowl, place 6 eggs and 1/2 cup whole milk.
• Add 1/4 teaspoon salt and 1/4 teaspoon pepper, or adjust to taste.
• Whip thoroughly.
• Pour egg mixture into slow cooker. Cook for 8, 10, or 12 hours depending on the size of your slow cooker.
• Serve and enjoy!

CROCK POT WESTERN OMELET CASSEROLE

Steps:

• Spray the inside of the crock pot with nonstick spray.
• Place a layer of frozen potatoes on the bottom of the crock pot.
• Add layers of ham, onions, green peppers and cheese, in the order listed.
• Repeat the layering process two or three times, ending with a layer of cheese.
• Beat the eggs, milk, salt and pepper together.
• Pour over the layers, cover and turn on low.
• Cook for 10-12 hours, or overnight.

CROCKPOT BREAKFAST OMELETTE

Steps:

• Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed.
• 1. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese.
• Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.

WESTERN OMELET CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER DENVER OMELET BREAKFAST PIE

Steps:

• Spray 5- to 6-quart oval slow cooker (with removable insert) with cooking spray. Unroll crescent dough; press evenly into bottom of insert and at least 1 inch up sides, working dough as needed to ensure even thickness all around.
• In medium bowl, mix mushrooms, bell pepper, onion, ham and 1/2 cup of the cheese. Spread half of the mixture on top of crescent dough.
• In 4-cup glass measuring cup, beat eggs, salt and pepper flakes until well mixed. Carefully pour half of the beaten eggs on top of ham and vegetable mixture, making sure egg stays inside crescent-lined bottom. Add remaining ham and vegetable mixture; pour remaining beaten eggs on top. With spatula, gently press filling mixture into beaten eggs. Top with remaining 1/2 cup cheese.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto crescent during cooking.) Cook on Low heat setting 1 1/2 hours. Leaving cover on, rotate insert 180 degrees, and continue cooking 1 to 1 1/2 hours or until eggs are set and crescent is deep golden brown around edges. Let stand 10 minutes before cutting.
• To serve, cut into pieces; garnish with chives.