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Slow-Cooker Denver Omelet Breakfast Pie

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Oct 29, 2018
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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
Make With
Pillsbury Crescents

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    To serve, cut into pieces; garnish with chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crescent bottom will get deep golden brown. We like to rotate the insert halfway through cooking to ensure a more consistent browning.
  • tip 2
    Cut and serve directly from the slow cooker to keep warm.

Nutrition

230 Calories, 13g Total Fat, 12g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
630mg
26%
Potassium
170mg
5%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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