This crockpot Denver omelette casserole has all the ingredients from the classic Denver omelette…but in casserole form! Low-carb and keto friendly, this tasty breakfast comes together quickly with minimal effort. Sit back and let your slow cooker do the work or cook this quickly in the oven.
This breakfast casserole takes me back to my childhood in Ohio. After church every Sunday my family would eat at Bob Evan’s restaurant. I ordered their Denver omelette (now called their Western omelette) with a side of fried potatoes and wheat toast almost every single time.
Ingredients For Crockpot Denver Omelette Casserole
- Eggs
- Diced Ham
- Cheese
- Bell Pepper
- Onion
- Seasonings: salt, pepper, garlic powder
How To Make Denver Omelette In The Slow Cooker
- Spray slow cooker generously with cooking spray.
- Add the ham, onion, and bell pepper to the bottom of the slow cooker.
- In a medium-size bowl, mix together the eggs, milk, salt, garlic powder,and pepper. Pour the mixture into the slow cooker on top of the ham & veggies. Top with the cheese.
- Cook HIGH 3-4 hours or LOW 6-8.
Bake
- Preheat the oven to 375 degrees F. Spray a 9×13 pan with cooking spray. Spread the ham, cheese, onion, and bell pepper to the bottom of pan.
- In a medium-size bowl, mix together the eggs, milk, salt, garlic powder, and pepper. Pour the egg mixture into the pan on top of the food.
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Bake covered for 40-45 minutes, or until the center is set. Uncover the last 15 minutes of cooking time.
The Denver Omelette [omelet]
Most omelettes are filled with ingredients like vegetables, meat, and cheese and then folded in half before serving. The thing I love about omelettes are that you can tailor them to your liking: plain, savory, or even sweet. The Denver omelette is also known as the Western or Southwestern omelette. In addition to eggs, the other main ingredients in include ham, bell peppers, onion, and cheese. Like all omelettes, there are of course variations to this. Obviously this is not a traditional omelette since it’s cooked in the slow cooker or oven.
FAQs & Tips
- I used half red & half green bell pepper to be fancy but you don’t have to use two different peppers you can just use one.
- Use the milk of your choice.
- To make this paleo and Whole30 compatible, use almond milk and omit the cheese (or sub nutritional yeast).
- Store leftovers in the refrigerator for up to 4 days.
- A modified version of this recipe appears in my 1st cook book, The Easy & Healthy Slow Cooker Cookbook.
- I used a 6-quart slow cooker for this recipe.
Breakfast Casseroles
PrintCrockpot Denver omelette casserole
This crockpot Denver omelette casserole has all the ingredients from the classic Denver omelette…but in casserole form! Low-carb and keto friendly, this tasty breakfast comes together quickly with minimal effort. Sit back and let your slow cooker do the work or cook this quickly in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
- 12 large eggs
- 8 ounces ham, cooked & diced
- 1 large bell pepper, diced
- 1 cup onion, diced
- 2 cups shredded cheddar cheese
- 1/2 cup milk of your choice
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
Instructions
- Spray slow cooker generously with cooking spray.
- Add the ham, onion, and bell pepper to the bottom of the slow cooker.
- In a medium-size bowl, mix together the eggs, milk, salt, garlic powder,and pepper. Pour the mixture into the slow cooker on top of the ham & veggies. Top with the cheese.
- Cook HIGH 3-4 hours or LOW 6-8.
Bake
- Preheat the oven to 375 degrees F. Spray a 9×13 pan with cooking spray. Add the ham, cheese, onion, and bell pepper to the bottom of pan.
- In a medium-size bowl, mix together the eggs, milk, salt, garlic powder,and pepper. Pour the egg mixture into the pan on top of the food.
- Bake covered for 40-45 minutes, or until the center is set. Uncover the last 15 minutes of cooking time.
Nutrition
- Serving Size:
- Calories: 320
- Sugar: 2.9 g
- Sodium: 638.9 mg
- Fat: 20.9 g
- Saturated Fat: 9.5 g
- Carbohydrates: 5.5 g
- Fiber: 0.8 g
- Protein: 26.3 g
- Cholesterol: 338.6 mg
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15 thoughts on “Crockpot Denver Omelette Casserole”
Absolutely! This is a great freezer meal!
Thank goodness I found your recipe again!
I thought I saved it to Pinterest
Made this last year for Mother’s Day brunch.
My mom wanted me to make this again.
I’m so glad you found me! This is a personal favorite:-) I’m happy to hear it was requested it. Happy belated Mother’s Day to your Mom!
Your jump to recipe doesn’t work
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Can I do this in an InstaPot egg bites dish? What changes would I need to make and how long would I cook it? I just got an InstaPot and am still learning how to use it.
Has anyone doubled the recipe and cooked it overnight? If so did it turn out okay or how would/did you modify the cooking time?
I actually have:-) I’m in the middle of updating the recipe for a larger 6-quart slow cooker. Using 12 large eggs, it will need to cook low 6-8 hours. Mine was done after 7 hours on low.
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I might like to make this recipe. BUT the ads make it impossible. I really could not be any angrier over the amount and quickness of the ads. ?
Like all blogs, yes this page has ads. Ads are how bloggers make money. Like any business, running a blog has lots of expenses. As a convenience, I have a ‘jump to recipe’ button at the top of each page for you to bypass the content and skip right to the recipe.
I am planning to make this recipe but want to add the tomatoes and mushrooms. Do you use fresh or canned, and when do you add them in?
I suggest using fresh tomatoes & mushrooms. Add them into the egg mixture with the rest of the vegetables. Enjoy!
This is SO good! I make it all the time!
I make this all the time at home. I will try this way & let you know.