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
- 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
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.