This crockpot Denver omelet casserole takes all the flavors of the classic Denver omelet and transforms them into a delicious, low-carb, and keto-friendly casserole! With minimal prep, you can let your slow cooker do the work or bake it quickly in the oven for a hassle-free breakfast.
INGREDIENTS
- 12 large eggs
- 8 oz cooked ham, diced
- 1 large bell pepper, diced
- 1 cup onion, diced
- 2 cups shredded cheddar cheese
- ½ cup milk of your choice
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
SLOW COOKER INSTRUCTIONS
- Generously coat the slow cooker with cooking spray.
- Add the ham, onion, and bell pepper to the bottom of the slow cooker.
- In a medium bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Pour over the ham and veggies, then top with cheese.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours until set.
OVEN INSTRUCTIONS
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
- Spread the ham, cheese, onion, and bell pepper evenly in the dish.
- In a medium bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Pour over the ingredients in the pan.
- Cover and bake for 40–45 minutes, uncovering for the last 15 minutes, until the center is set.
Enjoy this easy, keto-friendly Denver omelet casserole for a fuss-free breakfast!
