Crock Pot Potato Omelet

(10 servings) Printable Version

1 32-ounce package of frozen hash brown potatoes
2 small onions - diced
4 cloves of garlic - minced
1 cup shredded Cheddar cheese
1 cup shredded Muenster or Monterey Jack cheese
12 large eggs
1/2 cup heavy cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper

Prepare a 5-quart slow cooker with a generous coating of cooking spray.

Layer the following ingredients in the crock pot: hash browns, onions, garlic and both of the cheeses.

In a large bowl, beat the eggs with the heavy cream and sour cream and salt and pepper. Pour this mixture over the ingredients in the crock pot.

Cover and cook 4 to 5 hours until eggs are completely set.

To serve, top with additional finely grated cheese and your favorite salsa.

This is a great brunch recipe - a good make it and forget about it recipe while you prepare other dishes. Be sure to check this dish after 3 hours. I know that some slow-cookers run hotter than others. Enjoy!

Mr Breakfast would like to thank lizabeth for this recipe.

Comments About This Recipe
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Does anyone know if you cook this on the low or high setting?

Comment submitted: 10/8/2014 (#19038)

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