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Slow-Cooker Denver Omelet Breakfast Pie
Slow-Cooker Denver Omelet Breakfast Pie
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Prep Time:
20 minutes
Total Time:
3 hours
Upgrade your breakfast with a simple slow-cooker Denver omelet pie using crescent dough, ham, mushrooms, peppers, onions, and Cheddar cheese for a familiar yet exciting twist on a classic favorite.
Ingredients:
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 3/4 cup chopped ham
  • 1 cup shredded Cheddar cheese (4 oz)
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Chopped fresh chives, if desired
Instructions:
  • Prepare the slow cooker by lightly spraying it with cooking spray. Gently place the crescent dough into the insert, pressing it evenly onto the bottom and up the sides (at least 1 inch), adjusting the dough as necessary to achieve a consistent thickness.
  • Combine mushrooms, bell pepper, onion, ham, and 1/2 cup of cheese in a medium bowl. Spread half of the mixture over the crescent dough.
  • In a 4-cup glass measuring cup, whisk together eggs, salt, and pepper flakes until combined. Pour half of the eggs over the ham and vegetable mixture in the crust, ensuring the egg stays inside the bottom layer. Add the remaining ham and vegetables, then pour the rest of the eggs over the top. Gently press the filling into the eggs with a spatula. Sprinkle the remaining 1/2 cup of cheese on top.
  • Place a large folded kitchen towel on top of the insert and cover with a lid. This will prevent condensation from dripping onto the crescent during cooking. Cook on Low heat setting for 1 1/2 hours. Rotate the insert 180 degrees with the cover still on, and continue cooking for an additional 1 to 1 1/2 hours, or until the eggs are set and the crescent is deep golden brown around the edges. Allow it to stand for 10 minutes before cutting.
  • Cut the dish into pieces and dress it up with fresh chives for a beautiful presentation.

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