Directions
Lightly coat the bottom and sides of your slow cooker with cooking spray.
In a skillet over medium-high heat, cook the bacon until perfectly crisp.
Transfer the bacon to a paper towel-lined plate to drain, then crumble it once cooled.
Carefully pour the rendered bacon fat from the skillet into the bottom of the slow cooker.
In a small bowl, whisk the eggs until smooth.
Season generously with salt and pepper.
Pour the egg mixture into the slow cooker over the bacon fat.
Cover and cook on HIGH for 1 to 2 hours, or until the eggs are mostly set.
Sprinkle the crumbled bacon and half of the shredded cheddar cheese down the center of the eggs.
Gently fold one side of the egg mixture over the fillings to create an omelet shape.
Cover and continue to cook for another 30 minutes, or until the cheese is melted and the eggs are fully cooked through.
To serve, carefully lift the omelet from the slow cooker, sprinkle with the remaining cheese and fresh chives.
Enjoy immediately!
Sauté diced bell peppers, onions, or mushrooms and add them to the egg mixture for extra nutrients and flavor.
