Crock Pot Denver Omelet
Based loosely on the classic Denver Omelet, this casserole adds a new dimension to your crockpot . . . breakfast!
Yield: 4 to 6 Servings
3 medium potatoes, unpeeled and cut into 1/4" slices
1 small onion, diced
1/2 pound cooked ham, cubed
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cups shredded cheddar or Monterey jack cheese
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
salsa (optional)
avocado wedges (optional)
sour cream (optional)
Place a layer of sliced potatoes in the bottom of a medium sized slow cooker. Follow with layers of onion, ham, green pepper, red pepper and then cheese. Continue the layering process. End with a generous layer of cheese.
Whisk together eggs, milk, salt, pepper and garlic powder. Pour over the mixture in the slow cooker. Cover and cook on low for 8 to 10 hours.
Serve with salsa, avocado wedges, and/or sour cream (optional).
Happy Travelin'
Jomilt from Texas
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