Crockpot Omelet with Sausage and Veggies

5 from 5 votes

Crockpot Omelet with Sausage and Veggies

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!

Prep Time5

Cook Time1 30

Total Time1 35

Course: Breakfast

Cuisine: American, Breakfast

Diet: Gluten Free

Servings: servings

Calories: 285kcal

Author: Megan Olson

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
¼ cup Parmesan Cheese shredded
1 teaspoon Garlic Powder
1 teaspoon Dried Parsley
Salt and pepper to taste

US Customary - Metric

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