This Crock Pot Rodeo Omelet is the perfect way to kick off crazy mornings with a hearty breakfast. And let’s be honest – it’s great for lunch and dinner, too.
Crock Pot Rodeo Omelet
This tasty Crock Pot Rodeo Omelet, which is sometimes referred to as a Western Omelet, is loaded with flavor and intredients. I like to add in a ton of cheese…because why not?
My Crock Pot Rodeo Omelet is a dish that can be served for breakfast or dinner. Prepare it at night, and it’s ready in the morning. It can also be made ahead of time and reheated to be used as a filling in breakfast burritos.
You can serve with fruit or a splash of salsa for extra kick. You can also pair with my Down East Pancakes. Dip the omelet in maple syrup for a real taste sensation! I also love to pair this with salsa and fresh jalapenos for a tasty kick, too.
Ingredients needed to make this Crock Pot Rodeo Omelet
- 1 dozen eggs
- 32 ounces frozen hash brown potatoes, partially thawed
- 1 pound cooked bacon
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 pound shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
And that’s all you need. These ingredients will make the biggest and best omelet that you can easily share with family and friends.
Don’t forget to throw in some veggies as well to get a tad bit healthy for the kids! Tomatoes are a great addition that pair really well with the onions and green peppers.
Crock Pot Rodeo Omelet
Ingredients
- 1 dozen eggs
- 32 ounces frozen hash brown potatoes, partially thawed
- 1 pound cooked bacon
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 pound shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Spray the inside of a four to five quart crock pot with non-stick cooking spray or grease with butter.
Layer ingredients using half of each ingredient each time listed. following order: potatoes, bacon, onions, green peppers, cheese, potatoes, bacon, onions, green peppers, and cheese.
Beat the eggs, milk, salt, and black pepper together. Pour this over the layers. Cook on Low seven to eight hours.
