Life’s complicated – and with kids, it’s even more hectic. I am always looking for ways to make my life easier. Simpler. Less chaotic.
To be honest, on those mornings that I am actually home instead of scrambling around to get everything done, I would rather bask in the fact that I can stay in my yoga pants and tank, and drink coffee.
My husband and I are both barely coherent until the first cup of joe is in – it’s just the way we are. Unless I’m feeling spunky, a cooked breakfast before 9 a.m. isn’t gonna happen unless there’s a deadline. I get up early, I just don’t cook!
When I first heard of a “crockpot omelet” I was intrigued. I’m all about the slow cooker, but I’ve never done an omelet in one. I like that you put this together the night before, and then turn it on and go to bed. How simple is that?
I couldn’t wait to give it a try, and see how my family liked an omelet that I didn’t have to work over in the morning!
- Hashbrowns - You need 1 lb of fresh or frozen hashbrowns, or potatoes you shred yourself. You can also use cubed potatoes.
- Eggs - For this recipe, I used one dozen. It sounds like a lot, but we've got a lot of kids, and we ate this for a few days!
- Cheese - You'll need 1.5 cups of your favorite shredded cheese.
- Meat: I like a full 1/2-1lb of cooked sausage, ham, or bacon; just use whatever you want, or have in the fridge.
- Milk - Add 1/2 cup of milk to the mix.
- Spices - Seasonings make the omelet even more delicious!
- Bell peppers
- Whatever you want! The world is your oyster here.
- I used a 4 quart crockpot for my omelet; I'd love to have this 6 quart crock pot because I could double the recipe and turn this into freezer breakfasts as well.
- I decided to cube my own potatoes really small because the bagged hash browns are a little on the steep side in price. I used the small kitchen scale I have to weigh out 2 pounds so I wouldn't mess up my recipe. Now, I have one of these contraptions: and I love this thing. We use our LEM potato slicer a lot, and for $20, its totally worth it in my book. I like to use it when we need diced potatoes because I can get a uniform size very quickly.
- I did a little research and calculating, and found that the bag of pre-packaged fresh hash browns weighs about 1.19lbs. I started out dicing to 1 pound but then went on and added more because my kids eat a whole lot!
- Next, I used homegrown sausage. I cooked the entire pound, drained it and set it aside.
- I pulled some bell peppers out of the freezer and diced them up to throw in there as well.
- First, layer some of your potatoes on the bottom of the crock.
- Add some of your meat, your peppers of choice, and other fun ingredients.
- Add some cheese.
- Repeat layers with the rest of your potatoes, your mixture of meat, peppers and other fun ingredients
- Add more cheese.
- In a separate bowl, beat together your eggs, milk, salt, pepper and other seasonings. I added a little bit of garlic powder to mine. Then pour this mixture on top of the entire layered dish.
- At this point, you can either turn it on low and leave it for 8-10 hours or, if you're putting it together well in advance, you can stick it in the refrigerator until you're ready to cook it.