This slow cooker breakfast casserole has all the ingredients from the classic Denver omelette. Make this low-carb/keto breakfast with minimal effort.
This recipe 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 (I always finished my plate too). When I got my first slow cooker, this was one of the first recipes I made. A modified version of this recipe appears in my 1st cook book, The Easy & Healthy Slow Cooker Cookbook.
What is an Omelette [omelet] ?
Omelettes are beaten eggs cooked (not scrambled) in butter or oil. 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. They can be made plain, savory, or even sweet.
The Denver Omelette
Since this my version of the Denver omelette, which is also known in some places as the Western or Southwestern omelette. In addition to the eggs, the main ingredients in a Denver omelette are diced ham, bell peppers, onion, and cheese. Like all omelettes, there are of course variations to this; some people add tomatoes and mushrooms as well. Where does the Denver omelette originate? I honestly can’t tell you. After lots of research, the Denver omelette’s history seems to have lots of different explanations.
What Size Slow Cooker To Use
I don’t consider this an overnight slow cooker casserole because of its short cook time. Even when cooked on low, this casserole is done in 6 hours or less. That’s because this is not a large casserole. I used a small 2.5-quart slow cooker and only 6 eggs. If you’re looking to feed a larger crowd, you can double the recipe and use a 6-quart slow cooker. If you double the recipe and use 12 eggs, you will be able to cook the casserole overnight. THEN, it will take 6-8 hours on low for the eggs to set, maybe longer depending on how your slow cooker heats.
Other breakfast recipes you might enjoy:
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. I also used almond milk but you can use the milk of your choice. To make this paleo and whole30 compliant, use almond milk and omit the cheese. That’s it! But honestly, I think it’s better with the cheese hence why I made it as such. Having said that, my next round of whole30 I will definitely be adding the compliant version into rotation.
- 6 large eggs
- 4 ounces ham, cooked & diced
- 1 small bell pepper, diced
- 1/2 small onion, diced
- 1 cup cheddar cheese, shredded, divided in two
- 2 tbsp milk of your choice
- 1/2 tsp salt
- 1/4 tsp pepper
- Spray slow cooker generously with cooking spray.
- In a medium-size bowl, mix together eggs, milk, salt, and pepper. Stir in bell pepper, onion, ham, and half of the cheddar cheese. Pour mixture into the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
- Top with remaining cheddar cheese.
I like to let the casserole cool before cutting. This will help it from falling apart. I used a 2.5-quart slow cooker but any 2 to 3.5-quart size slow cooker can be used with this recipe.
My other cookbooks that you might enjoy:
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