Slow Cooker Pesto Denver Omelette Breakfast
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Slow Cooker Pesto Denver Omelette Breakfast

Make the night before; cook through the night. Wake up to a delicious breakfast, ready to serve with sour cream and fresh salsa.
Prep Time10 mins
Total Time4 hrs
Servings: 8 -10

Ingredients

  • 1 pound frozen hashbrowns
  • 2 cups ham chopped
  • 2 cups sharp white cheddar cheese
  • 1 bell pepper diced
  • 1/2 cup red onion diced
  • 16 eggs
  • 1/2 cups milk
  • 1/4 cup pesto
  • Salt and pepper to taste

Instructions

  • Spray a 6 quart slow cooker with cooking spray.
  • Layer 1/2 of the potatoes on the bottom of slow cooker.
  • Top with half of the ham, cheese, bell pepper and onions. Repeat layering.
  • Beat eggs, pesto, milk and pepper in large bowl with a wire whisk until well blended.
  • Pour evenly over potato-ham mixture.
  • Cook on low setting for 6-7 hours, or on high setting for 3-4 hours, or until eggs are set.
  • Top with green onions; serve! Optional to serve with sour cream and fresh salsa.