Crockpot Omelet for Breakfast: No Cooking, Easy Cleanup!

Crockpot omelet for breakfast? YES, please! Image by busbeytheelder

Life’s complicated – and with kids, it’s even more hectic. I am always looking for ways to make my life easier. Simpler. Less chaotic.

To be honest, on those mornings that I am actually home instead of scrambling around to get everything done, I would rather bask in the fact that I can stay in my yoga pants and tank, and drink coffee.

My husband and I are both barely coherent until the first cup of joe is in – it’s just the way we are. Unless I’m feeling spunky, a cooked breakfast before 9 a.m. isn’t gonna happen unless there’s a deadline. I get up early, I just don’t cook!

When I first heard of a “crockpot omelet” I was intrigued. I’m all about the slow cooker, but I’ve never done an omelet in one. I like that you put this together the night before, and then turn it on and go to bed. How simple is that?

I couldn’t wait to give it a try, and see how my family liked an omelet that I didn’t have to work over in the morning!

Crockpot Omelet

2013-03-06 14:05:34

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Ingredients

Hashbrowns - You need 1 lb of fresh or frozen hashbrowns, or potatoes you shred yourself. You can also use cubed potatoes.

Eggs - For this recipe, I used one dozen. It sounds like a lot, but we've got a lot of kids, and we ate this for a few days!

Cheese - You'll need 1.5 cups of your favorite shredded cheese.

Meat: I like a full 1/2-1lb of cooked sausage, ham, or bacon; just use whatever you want, or have in the fridge.

Milk - Add 1/2 cup of milk to the mix.

Spices - Seasonings make the omelet even more delicious!

Then there are the fun add-in ingredients to make the omelet special

Bell peppers

Chiles

Mushrooms

Olives

Onions

Spinach

Whatever you want! The world is your oyster here.

Crockpot Omelet Recipe Prep Work

I used a 4 quart crockpot for my omelet; I'd love to have this 6 quart crock pot because I could double the recipe and turn this into freezer breakfasts as well.

I decided to cube my own potatoes really small because the bagged hash browns are a little on the steep side in price. I used the small kitchen scale I have to weigh out 2 pounds so I wouldn't mess up my recipe. Now, I have one of these contraptions: and I love this thing. We use our LEM potato slicer a lot, and for $20, its totally worth it in my book. I like to use it when we need diced potatoes because I can get a uniform size very quickly.

I did a little research and calculating, and found that the bag of pre-packaged fresh hash browns weighs about 1.19lbs. I started out dicing to 1 pound but then went on and added more because my kids eat a whole lot!

Next, I used homegrown sausage. I cooked the entire pound, drained it and set it aside.

I pulled some bell peppers out of the freezer and diced them up to throw in there as well.

Assemble the Crockpot Omelet

First, layer some of your potatoes on the bottom of the crock.

Add some of your meat, your peppers of choice, and other fun ingredients.

Add some cheese.

Repeat layers with the rest of your potatoes, your mixture of meat, peppers and other fun ingredients

Add more cheese.

In a separate bowl, beat together your eggs, milk, salt, pepper and other seasonings. I added a little bit of garlic powder to mine. Then pour this mixture on top of the entire layered dish.

At this point, you can either turn it on low and leave it for 8-10 hours or, if you're putting it together well in advance, you can stick it in the refrigerator until you're ready to cook it.

By Carrie Foster (aka FarmGirl)

MomPrepares http://www.momprepares.com/

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