Best Denver Omelet Pie Recipes
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
DENVER OMELET PIE
"My family requests this hearty breakfast pie quite often," writes Barbara Nowakowski of North Tonawanda, New York. "It's very easy to make with frozen hash browns, looks pretty garnished with tomato slices and tastes absolutely delicious."
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. , Pour into a greased 9-in. pie plate. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with tomato slices.
Nutrition Facts : Calories 201 calories, Fat 11g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 463mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
DENVER OMELET PIE RECIPE - (4.6/5)
Provided by kylaroy7
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices.
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