SLOW-COOKER DENVER OMELET BREAKFAST PIE
This is no basic breakfast, even though it's filled with the classic flavors of a Denver omelet. This slow-cooker breakfast pie is made with a Pillsbury™ refrigerated crescent dough sheet as the crust, and gets filled with an eggy mixture that folds in ham, mushrooms, green pepper, onion and Cheddar cheese. The result is a savory, satisfying and surprising morning meal that feels deliciously familiar but new at the same time.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
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Vip Man
[email protected]This recipe is a must-try for anyone who loves breakfast pies. It's easy to make and the results are delicious.
Luciano Gabriel
[email protected]I've made this breakfast pie several times now and it's always a success. It's a great way to use up leftover ham and cheese.
Mnahil Malik
[email protected]This breakfast pie is a lifesaver on busy mornings. It's so easy to make and it's always a hit with my family.
Harmain 4772
[email protected]I'm not a big fan of breakfast pies, but this one was actually pretty good. The cheese and eggs were cooked perfectly, and the crust was flaky and buttery.
shaha jaml Shah
[email protected]This recipe is great for a quick and easy breakfast. I love that I can just throw everything in the slow cooker and forget about it. The pie is always perfect.
Kostazenelaj Kostazenelaj
[email protected]I was disappointed with this recipe. The pie was dry and bland. I think I'll stick to my usual breakfast routine.
Givone
[email protected]This breakfast pie was a little too cheesy for my taste, but my husband loved it. I think I'll try it again with less cheese next time.
Thapelo Nthoroane
[email protected]I'm so glad I found this recipe. It's the perfect way to start my day. The pie is hearty and filling, and it keeps me full all morning long.
Haytham Nader
[email protected]This recipe is a keeper! It's so easy to make and the results are amazing. The pie is cheesy, fluffy, and flavorful. I highly recommend it.
Gomex Flex
[email protected]I followed the recipe exactly and it turned out perfect. My husband loved it and said it was the best breakfast he's ever had. I will definitely be making this again soon.
Ikram Bilal
[email protected]This breakfast pie was a hit with my family! It was easy to make and so delicious. The cheese was melted and gooey, and the eggs were fluffy. I will definitely be making this again.