Slow Cooker Western Omelet Recipes

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!

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.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

MURRELL'S WESTERN OMELET

Steps:

• Mix first seven ingredients into a large bowl.
• Beat eggs. Place oiled omelet pan on low heat. Pour egg mixture into omelet pan. Spoon vegetable ? meat mixture onto the eggs and cook until omelet is set. Sprinkle with shredded cheese of your choice, and serve.

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.

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.

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.

WESTERN OMELET RECIPE BY TASTY

Steps:

• Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
• Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
• Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
• Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
• Enjoy!