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Home » Recipes » Breakfast

Crockpot Egg Omelet

Published: May 20, 2024 · Modified: Dec 23, 2024 by Megan

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This Crockpot Omelet makes breakfast easy by letting the slow cooker do the work! This simple make ahead egg breakfast is loaded with vegetables and protein. The perfect way to start the day. It's Paleo + Gluten Free + Low Calorie!

Crockpot omelet on a white plate with a fork on the side and fresh fruit.

When I meet with my clients, they're almost always not eating enough or not eating the right things. The response I get is they don't have time. Well, I've got a breakfast hack today that involves no cooking because the crockpot does all the work to make a Healthy Omelet in the Slow Cooker.

I love to meal prep frittatas, egg muffins, and mason jar eggs to make breakfast a breeze during the week. Now I'm adding this easy dump and bake vegetable omelet to the gang. Just toss your favorite veggies and some chicken sausage in the crockpot with some eggs, a little milk, seasonings and you've got breakfast for days.

Jump to:
  • Why You Will Love This Crockpot Egg Recipe
  • Ingredients
  • Variations
  • How to Make a Slow Cooker Omelet
  • Expert Tips
  • Recipe FAQs
  • More Egg Recipes
  • Crockpot Omelet with Sausage and Veggies

Why You Will Love This Crockpot Egg Recipe

  • Easy Breakfast Recipe. All this crockpot omelet takes is just 90 minutes to make. For you early risers, you could easily dump and bake this before running out the door or you can easily make it in advance.
  • A Healthy Protein Packed Breakfast: It's loaded with plenty of vegetables and enough protein to keep you satisfied for hours.
  • Versatile Recipe: You can easily change up the recipe to make a crockpot eggs recipe you love! Feel free to swap out the veggies, use a different meat, or different seasonings.

Ingredients

  • Eggs: We're using a combination of whole eggs and egg whites. If you prefer to use all whole eggs swap the egg whites for 6 whole eggs instead but note it will change the nutrition of the dish omelet.
  • Chicken Sausage: Use any brand of cooked and diced chicken sausage. You can also use pork or turkey sausage if you prefer.
  • Milk: I am using unsweetened almond milk but you can use regular milk or any other non-dairy milk you enjoy but be sure use one without any sweetener or flavor.
  • Veggies: The combination of spinach, white onion, and red and green bell pepper bulks up the omelet adding fiber and nutrients.
  • Parmesan Cheese: The sharp flavor of parmesan cheese adds richness, saltiness, and savoriness to the omelet. You can swap it with any cheese you prefer.
  • Seasoning: All you need is a bit of garlic powder, dried parsley, salt, and pepper.

Variations

  • Veggie omelet: If you prefer this vegetarian you can simply eliminate the chicken sausage.
  • Dairy-free: Use a non-dairy milk you prefer and eliminate the cheese or replace it with your favorite brand of dairy-free cheese.
  • Different veggie combinations: You can easily swap out the veggies to use just about any that you enjoy. Mushrooms, zucchini, broccoli, and kale are just a few ideas.

How to Make a Slow Cooker Omelet

Here's a look at the simple steps for making an egg omelet in the crockpot. Before you get started, grease the inside of a slow cooker with cooking spray. You can also lay plastic wrap inside your slow cooker for easy removal and cleanup.

Milk, eggs, and seasonings all added to a mixing bowl.

Step 1: Combine the eggs, egg whites, milk, garlic powder, parsley, salt and pepper in a bowl.

Omelet mixture in the bowl with a whisk.

Step 2: Whisk them together until fully combined.

Veggies and cooked turkey bacon added to the egg mixture.

Step 3: Add the onion, spinach, bell peppers, and chicken sausage to the mixture.

Cheese added to the bowl with the omelette mixture.

Step 4: Add the parmesan cheese and mix everything together.

Egg omelet mixture poured into the slow cooker.

Step 5: Transfer the mixture to your slow cooker.

Crockpot omelet after cooking.

Step 6: Cook for 90 minutes on high. Check after an hour to see if eggs are set. If not set, cook another 20-30 minutes until set. The timing will vary slightly slow cooker to slow cooker so best to check.

Slow cooker egg omelet on a white plate with fresh fruit.

Expert Tips

  • Easy Cleanup: Don't forget to grease or spray your slow cooker before adding the egg mixture. It will make your cleanup much easier.
  • Serving: Enjoy this slow cooker egg recipe with other breakfast favorites like some fresh fruit, a banana oat muffin, or a high fiber protein smoothie.
  • Storing: Keep any leftovers in the fridge for up to four days. You can also freeze it in individual portions for up to three months.

Recipe FAQs

What's the best way to reheat this omelet when making it ahead?

You can reheat it in the microwave for just a few short minutes until heated through. It's great to reheat in the oven or air fryer. Place it in a baking dish and heat at 350° F until heated through.

Can I make a double batch?

Sure, this works great if you're feeding a crowd on the weekend or for a family reunion. Just be prepared to extend the cooking time to allow for the eggs to fully set. I suggest not filling the slow cooker up past the half-way point for the best results.

A plate of a sausage and veggie omelette on a plate with a fork.

More Egg Recipes

  • A slice of healthy quiche on a plate with a fork to the side holding a bite.
    Healthy Quiche Recipe
  • This High Protein Veggie Egg Bake is loaded with veggies and protein for a healthy breakfast. Great option for meal prepping or a weekend brunch!
    High Protein Veggie Egg Bake {Low Cal, GF, Low Carb}
  • Healthy Breakfast Strata is a make-ahead breakfast casserole packed with sausage and veggies and gluten free bread! A simple and delicious holiday brunch recipe. Gluten Free + Low Calorie
    Low Calorie Breakfast Strata with Sausage and Veggies
  • Cauliflower Kale Frittata is a low calorie egg bake with cauliflower rice, kale and spices! A savory protein breakfast that only has four ingredients and takes under 30 minutes to make!
    Cauliflower Kale Frittata

If you tried this bacon and veggie omelet in the slow cooker recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Crockpot Omelet with Sausage and Veggies

Megan Olson
Crockpot Veggie Omelet! Make breakfast easy by letting the slow cooker do the work! This simple make ahead breakfast is loaded with vegetable & protein. The perfect way to start the day. Paleo + Gluten Free + Low Calorie!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breakfast
Cuisine American, Breakfast
Servings 4 servings
Calories 285 kcal

Ingredients
 
 

  • 6 Eggs
  • 1 ½ cups Egg whites or 12 egg whites
  • 6 oz Chicken Sausage pre-cooked and diced
  • ½ cup Unsweetened Almond Milk
  • 1 cup Spinach chopped
  • ½ cup White Onion diced
  • 1 cup Red Bell Pepper diced
  • 1 cup Green Bell Pepper diced
  • ÂĽ cup Parmesan Cheese shredded
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Parsley
  • Salt and pepper to taste

Instructions
 

  • Grease the inside of a slow cooker with cooking spray or you can also lay plastic wrap inside your slow cooker for easy removal and cleanup.
  • In a mixing bowl, whisk together eggs, egg whites, milk, garlic powder, parsley, salt and pepper. Stir in the onion, spinach, bell peppers, chicken sausage and parmesan cheese.
  • Transfer the mixture to the slow cooker.
  • Cook 90 minutes on high. Check at 60 to see if eggs are set. This is how long it took mine. If not set, cook another 20-30 minutes until set. The timing will vary slightly slow cooker to slow cooker so best to check.
  • Slice into 4 servings and serve immediately!

Notes

  • Easy Cleanup: Don't forget to grease or spray your slow cooker before adding the egg mixture. It will make your cleanup much easier.
  • Storing: Keep any leftovers in the fridge for up to four days. You can also freeze it in individual portions for up to three months.
  • Serving: Enjoy this slow cooker egg recipe with other breakfast favorites like some fresh fruit, a banana oat muffin, or a high fiber protein smoothie.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 10gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 280mgSodium: 831mgPotassium: 470mgFiber: 2gSugar: 5gVitamin A: 2564IUVitamin C: 82mgCalcium: 174mgIron: 2mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 5 votes

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    Recipe Rating




  1. Tracy says

    March 28, 2024 at 4:46 am

    this looks amazing. Is this doable in an instant pot? I also have an Instant Electric Dutch Oven but not a traditional crock pot.

    Reply
    • Megan says

      March 28, 2024 at 11:38 am

      I have not tried anything other than a slow cooker, but you could likely use the slow cooker function on your Instant Pot I'm thinking. I do not use mine as I have a separate slow cooker.

      Reply
      • Glenda Robles says

        January 06, 2025 at 3:34 pm

        This is good and easy. Easy to customize as well. My husband cannot eat spinach so we used kale and it turned out fine.

        Reply
  2. Julia C. says

    November 21, 2019 at 11:38 am

    My husband and I love this recipe! We use ten whole eggs and add either chopped bacon or finely diced ham, chopped tomato, and a little freshly shredded cheese. We cook it on high for 90 minutes then low for about 30 until the middle is completely set.

    Reply
  3. Steph says

    May 16, 2019 at 1:06 am

    Would this work with 10 whole eggs?

    Reply
    • Megan says

      May 16, 2019 at 9:59 am

      Yes, you can always divide in half the number of egg whites to substitute with whole eggs or double the amount of whole eggs to substitute with egg whites. 🙂

      Reply
  4. Courtney says

    November 12, 2017 at 11:29 am

    Hey girl hey!
    I am pumped about showing all my fairly new colleagues my wide spectrum of potluck fare, so I plan on doubling this recipe. How long would your recommend cooking this and on which setting? I'm terrible at xray vision and wouldn't be able to tell if the eggs were done just by giving it a shake in the crockpot...

    I live by instructions and haven't been disappointed!

    Reply
    • Megan says

      November 12, 2017 at 1:15 pm

      You would still cook it on high but for longer. I haven't tried so I don't know exactly how long. I would recommend trying an extra 60-90 minutes, but you should check every 30 minutes to make sure it doesn't over cook.

      Reply
      • Courtney says

        November 12, 2017 at 3:31 pm

        Excellent. Thank you for the very helpful tip! I look forward to reporting how it went!

        Reply
      • Courtney says

        November 15, 2017 at 8:31 pm

        Holy smokes Megan, what a treat this was. I made a large batch for my colleagues to honor our Supervisor for Veteran's Day this week and it was a hit!

        I could have definitely added more salt for my double batch, probably a Tbs, but it tasted delicious regardless. Adding diced ham was a personal touch, but it worked well and one of my colleagues is lactose intolerant, come to find out so this recipe was perfect.

        I cooked it on high like you said but for about 3.5 hours and it was cooked through without any crisp edges. What little was left over, my husband took for work the next day and, reheated said it was one of the best breakfast dishes he's ever had. I give all the credit to you! Thanks for sharing this. It's a success in my book!

        Reply
        • Megan says

          November 16, 2017 at 8:09 am

          Good to know it worked out so well for you! I'm so glad you and others liked it. Thanks for reporting back and letting me know too! Have a great day!!!

          Reply
  5. Lindsey says

    August 07, 2017 at 1:57 am

    I just started this in the crockpot! Hopefully it's ready in time to send with my honey to work! It looks amazing, so colorful! Thank you!

    Reply
  6. Michelle says

    May 23, 2017 at 5:37 am

    Can it cook on low for longer?

    Reply
    • Megan says

      May 23, 2017 at 8:49 am

      I haven't tried, but I imagine you could.

      Reply
  7. Penny Craig says

    April 04, 2017 at 2:36 pm

    Does this reheat very well?

    Reply
    • Megan says

      April 04, 2017 at 2:55 pm

      For me it was fine. If you don't like reheated eggs, you might not. But I don't have a problem with eating reheated eggs.

      Reply
  8. Diana @ Live Lean Eat Green says

    March 16, 2017 at 8:39 am

    It doesn't get any easier than cooking eggs in a crockpot. I've never tried it before but totally am for meal prep next week!

    Reply
    • Megan says

      March 17, 2017 at 11:16 am

      Hope you give it a whirl!

      Reply
  9. Laura @ Sprint 2 the Table says

    March 15, 2017 at 11:08 am

    Great minds think alike! Except mine are muffins. I had no idea you could make eggs in a slowcooker!!! Totally trying this.

    Reply
    • Megan says

      March 17, 2017 at 11:17 am

      You really must!

      Reply
  10. Patrick@looneyforfood.com says

    March 15, 2017 at 8:32 am

    I am always jealous when I see people eating what ever without a care in the world how many calories are in it or how healthy it is! But I know it will do me good in the long run! This looks amazing!

    Reply
    • Megan says

      March 17, 2017 at 11:17 am

      Thank you!

      Reply
  11. Carrie this fit chick says

    March 15, 2017 at 5:30 am

    My crockpot has collected some dust lately.. haven't used it in a while! Love how easy and nutritious this recipe is! And room for leftovers!

    Reply
    • Megan says

      March 17, 2017 at 11:17 am

      Girl you need to show that crockpot some love!

      Reply
  12. Susie @ Suzlyfe says

    March 15, 2017 at 3:56 am

    With great power comes great responsibility, right? I want to dive headfirst into this. ALL THE VEGGIES< ALL THE TIME

    Reply
    • Megan says

      March 17, 2017 at 11:17 am

      Truth!

      Reply

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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